GR
EN
Pasta soufle
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
The Hungry Kat
traditional
contemporary
Level of difficulty
Time needed
35 minutes
INGREDIENTS
1 tablespoon of olive oil
30 g fresh DODONI cow butter
1 dry onion, diced
1 pepper, cut into cubes
100 g Kephalograviera PDO DODONI grated
100 g grated DODONI cow graviera
100 g grated DODONI kefalotiri
150 g sichlino, cut into cubes
30 ml of tsipouro
600 ml cream 35% fat
500 g of rigatoni
Salt
Pepper
Smoked paprika
PREPARATION 
Cut the vegetables and the syncline into cubes.
Then grate the yellow cheeses. Sauté the onion and pepper in a wide non-stick pan.
Add the syncline the spices and extinguish with tsipouro.
Add the cream and boil for 2 minutes.
Add the rigatoni, which we have boiled 2 minutes less than the package instructions, and mix.
Add some of the grated cheese and transfer to a tray.
Add the rest of the cheeses on top to cover the rigatoni
EXECUTION 
Bake in a preheated oven in the air mode, at 180 for 20-25 minutes.
