Coquillettes
Gratin de Coquillettes au pavot et aux prunes
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400g of Panzani Chifferini
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500g plums
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80g ground poppy seeds
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200g powdered sugar
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500ml whipping cream
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250ml milk
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4 egg yolks
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50g of butter
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1. Throw the pasta into salted boiling water for 7 minutes.
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2. Stir the cream, milk, sugar and egg yolks in a dish. Pit the plums and cut them into eighths.
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3. Melt half of the butter in a pan and sauté the plums until they have softened. Sprinkle the pasta with poppy seeds and mix.
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4. Grease a baking dish with the rest of the butter, spread one third of the pasta on the bottom and cover with half of the plums. Repeat.
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5. Finally, pour over the creamy mixture prepared earlier and bake covered with aluminium foil at 180 °C for 45 minutes.
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