When it comes to the pasta, I kept to the recipe and used spaghetti, but I strongly believe that tagliatelle or any kind of macaroni would also work fine.
This is what I used to make 4 generous servings:
|
|
- Cook spaghetti al dente according to package instructions. Drain and set aside.
- Meanwhile, bring some water to boiling, add some salt and cook the green beans shortly, until slightly softened, but still crispy. You can also steam them over the pasta pot.
- Half the onion, then slice it. Heat oil over medium heat, and cook onions. When they're half done, add Chinese mix and cook for 2-3 more minutes. Stir in cooked green beans and remove from fire.
- Now, transfer cooked spaghetti into a lightly greased baking dish and pour cooking cream over. Sprinkle with salami slices, and spread the vegetables.
- Whisk eggs and a pinch of salt, and stir in sour cream. Spread this mixture over the vegetables.
- Bake into a preheated oven at 200°C for 15-20 minutes.