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Souffle with sausages, cheese and noodles

preperation 20΄ Preparation
Time
cup 60΄ Cooking
Time
hat medium Difficulty
dish 4 Portions
materials INGREDIENTS
MISKO-BASE_LINE-XYLOPYTES 1024724 – 11

MISKO Chilopites

500 g MISKO Chilopites

1 large sausage, sliced

1 onion, finely chopped

500 ml milk

200 g Greek yoghurt

3 eggs

nutmeg, ground

200 g Feta cheese, crushed

150 g Kefalograviera cheese, grated

3 tbsp. bread crumbs

olive oil

salt

freshly ground pepper

materials METHOD

In a non-stick pan, saute the sausage for 4-5 minutes on all sides, until golden brown.

Add another 1 tbsp. olive oil and sauté the onion for 4-5 minutes. Remove from the heat and allow the contents of the pan to cool.

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Chilopites. Stir with a spoon and let the pasta boil for 2 minutes less than the time indicated on the package.

Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.

In a large bowl, beat the milk, yogurt, eggs, some salt and ground nutmeg, the Feta cheese and half the Graviera cheese.

Add the pasta with the sausage and onion and mix together.

Spread the mixture in a lightly oiled heat resistant dish, and sprinkle the top with the rest of the Graviera cheese and the bread crumbs.

Cook in a preheated oven at 180°C for about 30-35 minutes, until golden brown.

Allow the food to rest for 10 minutes and then serve.

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