Italiaanse aardappelschotel

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2 zakjes aardappelpuree á ± 135 gr
4 dl halfvolle melk
2 eieren
300 gr plakjes casselerrib
1 blik tomaatblokjes (inh. 400 gr)
zout, peper
2 eetlepels fijngesneden basilicum
1 bolletje mozzarella in plakjes

Verwarm de oven voor op 225°C.
Bereid de aardappelpuree met de melk volgens de aanwijzingen op het pak en
klop de eieren erdoor.
Schep de puree in een ingevette ovenschaal en strijk hem glad.
Laat de Tomaatblokjes uitlekken, vang het vocht op.
Verdeel de casselerrib en de tomaatblokjes over de puree, bestrooi met
zout, peper en basilicum en verdeel er de mozzarella over.
Schenk er 1 dl van het tomatenvocht over.
Bak het gerecht in het midden van de oven in 15 minuten goudbruin en laat
de kaas smelten.
Lekker met gestoofde venkel.