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.

 

Also Read: ROAST DUCK WITH TANGY MARMALADE SAUCE