Med Veg - Gratin of Macaroni, Tomatoes, Basil, and Olives

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I'm planning to try this next week for a planned lunch with a friend. Yum!

 

 

* Exported from MasterCook *

 

Gratin of Macaroni, Tomatoes, Basil, and Olives

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces elbow macaroni

1 pound fresh plum tomatoes -- coarsely chopped

1 15 oz can red kidney beans (optional) -- drained

or

1 1/2 cups cooked red kidney beans (optional) -- drained

3/4 cup kalamata, gaeta, or other good quality

black olives -- finely chopped

3 tablespoons extra-virgin olive oil

1/2 cup shredded fresh basil

3 large garlic cloves -- finely chopped

salt and freshly ground black pepper, to

taste

1 cup vegetable broth

3/4 cup plain dry bread crumbs

fresh basil leaves, for garnish

(optional)

black olives, for garnish (optional)

 

This hearty gratin from Provence seems to borrow a bit of technique from

southwestern France. where the crust of the famous bean and meat casserole known

as cassoulet is similarly broken into the dish, then 'crusted over' again.

Indeed, for extra protein, I often add a can of drained and rinsed red kidney

beans before baking.

 

4 to 6 main course or 8 side dish servings.

 

Preheat the oven to 400F. In a medium stockpot filled with boiling salted

water, slightly undercook the macaroni according to package directions. Drain

in a colander.

 

Transfer the drained macaroni to a mediumm bowl. Add the tomatoes, beans (if

using), olives, half the oil, shredded basil, garlic, salt, and pepper; toss

well to combine.

 

Lightly oil a 12-inch gratin or 11 x 8-inch flameproof baking dish. Arrange the

macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 cup of the

bread crumbs evenly over the yop. Drizzle with the remaining oil. Bake for 20

to 25 minutes, or until the top is golden brown and crusty. Remove the gratin

from the oven. Set the oven to broil.

 

With a large spoon, break through the crust and toss the mixture gently several

times to combine. Flatten the top slightly with the back of the spoon, then

sprinkle wiith the remaining bread crumbs. Place on a rack so the gratin is 4

to 6 inches from the heating element. Broil until the top is lightly browned, 2

to 3 minutes. Serve hot, garnished with fresh basil leaves and olives, if

desired.

 

Advance Preparation: The finished gratin can be refrigerated for up to 24

hours, but the bread crumb topping will have lost much of its crunch. Reheat in

a low oven.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 418 Calories; 13g Fat (26.9% calories

from fat); 12g Protein; 65g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol;

421mg Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0