Macaroni and Spinach Terrine

Cook the macaroni in salted water and oil until firm to the bite and quench. Cook the spinach according to the package instructions, squeeze and coarsely chop and season with nutmeg, salt, pepper and a little bit of garlic. Blanch (scald) the tomatoes, peel and cut into cubes. Peel and finely dice the shallots and sauté. Mix the tomato cubes with the pierced garlic clove, the shallot cubes and the grated Parmesan cheese. Stir the sour cream with the egg yolk and season lightly with salt and pepper. Butter the terrine or loaf pan, put a layer of macaroni, pour the sour cream mixture and sprinkle with grated cheese. Put a layer of spinach filling on top and sprinkle it with grated cheese again. Repeat the process once. Finish with a layer of macaroni, basted with sour cream mixture and sprinkled with grated cheese. Cover the cake with perforated aluminum foil and bake at 180 °C , 1, 5 hours. Remove the aluminum foil 10 min before the end of the cooking time. Leave the cake to rest for 10 minutes before cutting. In the meantime, cook the tomato sauce: Peel and chop the shallots as well as the garlic and sauté them in olive oil. Add the tomato paste. Cut the tomatoes into pieces, add herbs and spices, fill up with clear soup and simmer a little bit. Season and pass through a sieve. The terrine

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