We're not big fans of silverbeet, but it's easy to grow and really good for you so we're making more of an effort to eat it. This recipe is soooo delicious and what's even better .... you can't taste the silverbeet! Even Riley ate it and asked for seconds. It is a little bit naughty though, so definitely a once in a while kind of dish.
1 tbsp olive oil
1 onion, thinly sliced
3 rashers bacon, finelychopped
1 clove garlic, finely chopped
3 stalks silverbeet, stems removed, finely shredded
1 1/2 cups cream (I used half milk and it was fine)
2 egg yolks
1 tbsp wholegrain mustard
2 cups grated cheese, plus extra 1/2 cup for top
1 cup fresh breadcrumbs
Extra olive oil, for drizzling
Preheat oven to 200 degrees.
Cook pasta, drain and return to saucepan off the heat.
Heat oil in a frying pan. Cook onion and bacon until bacon starts to colour. Add garlic and cook for a further minute. Add the silverbeet and cook until wilted. Season with salt and pepper.
Add mixture to the pasta. Pour in the cream, egg yolks, mustard and 2 cups of grated cheese.
Pour into a baking dish. Scatter over breadcrumbs and 1/2 a cup of grated cheese. Drizzle with olive oil and bake for 15 minutes or until golden.
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