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Baked pudding with pasta and seafood

4 порції

1:35 год.

478 ккал.

Recipes from

  • Proteins27 g
  • Fats17 g
  • Carbohydrates57 g
  • Sugar6 g


350 g short pasta
1 table spoon sunflower oil Majola or olive one
90 g butter
2 small fennel sliced in thin pieces
175 g champignons sliced in thin pieces
175 g cleaned and cooked shrimps
  pinch of  cayenne pepper
300  ml Béchamel  sauce
60 g grated parmesan cheese
2 big cut tomatoes
1 tea spoon dry oregano 
  Salt and pepper

Béchamel sauce:

600    ml   milk
4 cloves
1 bay leaf
  pinch of nutmeg
25 g butter
25 g   flour
  salt and pepper


Boil salted water in the pot. Put pasta with butter and cook 8-10 min. Strain it and bring back into the pot. Add butter to pasta; shake the pot and leave to cool.
Melt rest of butter on pan. Fry fennel during 3-4 min. Add champignons and fry 2 min more. Add shrimps and remove pan from fire.
Prepare béchamel sauce. Pour milk into the pot; add cloves, bay leaf and nutmeg. Slowly bring it to boil. Remove from fire and leave it for 15 min.
In another pot melt butter and mix with flour. Warm up and at the same stir during 1 min. Remove from fire. Strain milk and add to butter with flour. Place on fire and bring to boil and at the same time stir until it becomes dense. Dress with salt and pepper according to your taste and add rest of species.
Mix shrimps with cayenne pepper and sauce. Pour mixture in fireproof dish, smooth the top. Strew with parmesan, put pieces of tomatoes on brims. Pour tomatoes with oil Majola and strew with oregano.
Bake in oven during 25 min under the temperature of 180 ºС. Serve the table at once.

Bon appétit

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