Sharp Rubber Duck

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Faggotini and Parmesan Gratin with a Blueberry sauce MMMmmmmmm!

Preparation time less than 30 minutes
Cooking time 10 to 30 minutes

Serves 2

Ingredients

• 290ml/½ pint double cream
• 2 cloves garlic, crushed
• 1 lemon, zest finely grated
• squeeze of lemon juice
• 1 egg, beaten
• 110g/4oz grated parmesan
• 255g/9oz fresh wild mushroom fagottini pasta

Directions

• Preheat your grill to its highest setting.
• Place the cream, garlic, lemon zest and juice into a pan and heat until almost boiling. Add the egg and half the parmesan and season to taste.
• Cook the pasta, according to the pack instructions, and drain well. Place in an ovenproof gratin dish and pour over the cream sauce. Cover with the remaining parmesan and place under the hot grill for 2-3 minutes to brown the cheese.
• Eat at once with a crisp green salad.

• Blueberry sauce,
• reduce one 1/8 blueberry bud to fine powder
• mix in qt of double cream
• gently heat on low heat for 70 seconds and serve

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