TASTY LITTLE LAMB, CHEESE, AND Pasta CUPS
INGREDIENTS
- 2 cups water
- 2 small chicken stock cubes, crumbled
- 125g bavette pasta
- 1 cup ( 100g ) finely grated pecorino cheese
- 100g leg lamb, finely chopped
- 1/2 cup coarsely grated carrot
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons chopped stuffed olives
- 4 eggs, lightly beaten
- 11/2 cups milk
TASTY LITTLE LAMB, CHEESE AND Pasta Cups METHOD:
Lightly grease 6 molds ( 1/4 cup capacity ). Combine water and stock cubes in a pan, bring to a boil, add pasta, boil, uncovered, until just tender; cool pasta in stock.
Combine cheese, lamb, carrot, herbs, olives, eggs, and milk in a large bowl. Add undrained pasta mixture, and stir until just combined. Divide the mixture between prepared molds.
Stand molds in a baking dish, and pour in enough boiling water to come halfway up the sides of the molds.
Bake, uncovered, in a moderate oven for about 1 hour or until firm; cool to room temperature before serving.
Serves 6.
Note: Cups can be made 6 hours ahead.
Storage: Covered, at room temperature.
Freeze: Not suitable.
Microwave: Not suitable.
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