Curd Millet Pasta with Tomatoes and Basil

Pasta dishes are always a good idea!

Cook the millet in salted water until well tender. Sauté the onion in the butter and prepare a filling with the remaining ingredients. This must bind well, otherwise add a little breadcrumbs.

Remove the peel from the tomatoes, remove the seeds and cut into small cubes. Sauté the shallots in olive oil, add the garlic and roast briefly, add the tomatoes and cook well (the result is the so-called melted tomatoes).

Make the pasta, boil it in salted water for about 6 minutes, drain it on a dish and arrange it on the tomatoes. Serve with clarified butter and chopped basil.

Informative: Millet, also called Prein, has a fixed place in Carinthian cuisine and has been used in soups, as a supplement instead of long-grain rice, as an independent cereal dish, and so on. Used.

Personal: This dish is of course repeatedly a very personal variant of the “Preinudel” and makes no claim to authenticity.

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