Sicilian Vegetable Casserole

Pasta dishes are simply always delicious!

Cook pasta according to package instructions in enough salted water, briefly rinse with cold water and drain in a colander. Clean broccoli, rinse and divide into small roses. Blanch the broccoli roses in a sieve in boiling hot salted water for about 2 minutes and then rinse with cold water. Rinse tomatoes, cut crosswise and blanch (scald) in hot water until skin comes off. Skin tomatoes, dice 2 tbsp. set aside and strain the rest through a sieve. Season tomato mixture with salt, pepper and oregano. Peel and finely dice onion. Rinse zucchini and melanzani, halve both lengthwise and cut into thin slices. Grease gratin dish. Alternately layer pasta and vegetables decoratively in the gratin dish. In between, spread with strained tomatoes and season vegetables with a little salt, pepper and oregano. Finally, sprinkle on remaining tomato cubes. Mix eggs with milk and cremS fraiche. Season heartily with salt, pepper and nutmeg (freshly grated). Pour the egg mixture over the casserole and bake in a heated oven at 180 °C for about 40 minutes. Cut the mozzarella into thin slices and cover the casserole with it about 15 minutes before the end of the cooking time. If you like, sprinkle with freshly grated Parmesan or Pecorino before serving.

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