Talharim with Palm Heart Roasted

Name: Talharim with Palm Heart Roasted
Yield: 4
Ingredients: 250 g of type talharim macaroni; Sauce; 1 cup of milk; 150 g of finely chopped prosciutto; 150 g of grated coarse cheddar cheese; 3 eggs; 1 large jar of palm heart finely chopped (300 g); Salt and black pepper to taste; For sprinkling; 11/2 tablespoons of breadcrumbs; Additional ingredient; Large refrigerator

1
250 g of type talharim macaroni
2
Sauce
3
1 cup of milk
4
150 g of finely chopped prosciutto
5
150 g of grated coarse cheddar cheese
6
3 eggs
7
1 large jar of palm heart finely chopped (300 g)
8
Salt and black pepper to taste
9
For sprinkling
10
11/2 tablespoons of breadcrumbs
11
Additional ingredient
12
Large refrigerator

Ingredients

1
250 g of type talharim macaroni
2
Sauce
3
1 cup of milk
4
150 g of finely chopped prosciutto
5
150 g of grated coarse cheddar cheese
6
3 eggs
7
1 large jar of palm heart finely chopped (300 g)
8
Salt and black pepper to taste
9
For sprinkling
10
11/2 tablespoons of breadcrumbs
11
Additional ingredient
12
Large refrigerator

Directions

1
In a large pot, place 3 liters of water, cover, bring to a boil, and let simmer
2
Add 1 tablespoon of salt and let simmer again
3
Add the pasta in batches, mix, and cook without covering until al dente
4
Preheat the oven to high temperature
5
Grease the refrigerator with butter and sprinkle with breadcrumbs
6
Sauce
7
Beat the eggs with milk and season with salt and pepper to taste
8
Drain the pasta
9
Mix with palm heart
10
Place in the refrigerator
11
Cover with prosciutto and cheese
12
Brush evenly with the egg mixture
13
Roast in the preheated oven for about 35 minutes
14
Serve afterwards.