Pasta bead gratin with coconut milk
200 g of pasta beads (Acini di pepe)
20 g butter
Salt and pepper
400 ml coconut milk
6-8 melted cheeses (triangular portions)
1 handful of grated cheese
Bring about 2 liters of salted water to a boil and pour in the pearls. Boil for about 10 minutes or according to package directions for soft cooking. Drain the water and season with the butter and a grind of black pepper.
Then transfer the pearls to a gratin dish (mine was 20 to 28 cm ceramic). Dip the portions of melted cheese in the pasta, whole or cut in half crosswise.
In a bowl, whisk the coconut milk, grated cheese and eggs, season with salt and pour this over the pasta. Stir discreetly to soak all the beads.
Bake at 190°C for about 40 to 45 minutes. The gratin is delicious both hot and at room temperature.