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Salt-Cured Black Olives in a Bag

ingredients 2kg fresh black olives. 1/2kg coarse salt. 1 orange (optional). extra virgin olive oil. preparation Start by rinsing the olives well under cold water, then dry them thoroughly with a clean kitchen towel. This is important because any moisture will interfere with the curing process. Mix the olives with the salt in a large bowl, making sure they're evenly coated. Pour everything into a sturdy plastic bag and seal it tightly with a clip or tie. Lay the bag flat in a shallow tray or dish (it might release a bit of liquid as the olives cure), and tuck it away in a kitchen cupboard or pantry. Somewhere dark and cool works best. Every 3 or 4 days, flip the bag over without opening it. This helps the salt work its way around all the olives. Keep this up for 4 weeks from the day you started. After the month is up, your olives will look nicely wrinkled and feel firmer. Rinse them under fresh water and place them in a bowl. Cover them completely with clean wa...

Meat and Spinach Lasagna




Ingredients

for 6 people
  • 500g veal and pork (diced).
  • 24 lasagna sheets.
  • 500g fresh spinach.
  • 4 artichokes.
  • 1 green bell pepper (Italian).
  • 1 red bell pepper (Italian).
  • 2 spring garlic bulbs.
  • 1 medium onion.
  • salt.
  • black pepper (optional).
  • extra virgin olive oil.
  • 100g grated cream cheese.

for the béchamel:

  • 800g milk.
  • 100g flour.
  • 40g butter.
  • 1 tablespoon extra virgin olive oil.
  • salt.

Preparation

Start by browning the meat in a pan. Season it with salt and pepper, then chop it into small pieces and set aside.
Wash the spinach thoroughly. Blanch it in salted boiling water, squeeze out the excess water, and chop into small pieces. Set aside.
In the same oil left from browning the meat, sauté the onion. When it's about halfway cooked, add the two bell peppers, diced. After 3 or 4 minutes, add the artichokes (chopped), the spinach, and the spring garlic (also chopped into small pieces).
Continue sautéing until everything is cooked through. Check the seasoning and set aside.
To make the béchamel: Put the butter and oil in a pan over medium heat. When it's hot, add the flour and cook for a few minutes, stirring constantly to prevent lumps from forming. Add the milk, season with salt, and cook, stirring continuously, until it starts to boil and thickens.
Take out 6 tablespoons of béchamel and mix it with the reserved chopped meat.
Prepare the lasagna sheets according to the package instructions.
I made this lasagna in individual portions on separate plates, but you can also prepare it in one large baking dish if you prefer.
Place one lasagna sheet on each plate, then add 2 or 3 tablespoons of the meat mixture on top.
Add another lasagna sheet, and on top of that, spread the vegetable mixture.
Place another sheet on top, then add the remaining meat mixture.
Top with the final lasagna sheet and divide the remaining béchamel evenly among the 6 plates. Sprinkle the grated cheese over the top.

Before serving, pop the plates under the broiler until the top turns golden and bubbly.


Enjoy!
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