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Meat and Zucchini Lasagna

Ingredients for 4 servings 16 lasagna sheets (I use Pavo brand). 400g mixed ground meat—beef, pork, and chicken. 400g zucchini. 1 small onion. 4 tablespoons homemade tomato sofrito. salt. pepper. extra virgin olive oil. 50g grated creamy cheese. for the béchamel 1 liter milk. 1 carrot. 1/4 onion. 50g butter. 50g flour. salt. 1 tablespoon extra virgin olive oil. Preparation Rinse the zucchini and slice it lengthwise from top to bottom. Set aside the 2 slices that have all the green skin on them—those are going into the béchamel. Dice the rest. In a pan with a few drops of oil, fry the ground meat. Season with salt and pepper, then transfer it to a bowl. Using the same oil, fry the finely chopped onion for about 5 minutes. Add the diced zucchini and cook for another 10 minutes. Return the meat to the pan, give it a good stir, and add the tomato sofrito. Cook for 2 more minutes, then set aside. Boil the lasagna sheets following the package inst...

Sobrassada and Cheese Brioche Buns


These little sobrassada-stuffed buns are perfect for family gatherings — they disappear fast!







Ingredients

For 25 to 30 buns

For the brioche dough

  • 200g bread flour.
  • 100g pastry flour.
  • 60g rice flour.
  • 10g fresh yeast.
  • 180cc warm water.
  • 50cc olive oil.
  • 10g salt.

For the filling

  • Sobrassada.
  • Creamy cheese, cut into small cubes.

You'll also need

  • 1 beaten egg for brushing.
  • Grated cheese for sprinkling.

Preparation

To make the brioche dough, mix the three flours together in a large bowl.
In another bowl, dissolve the fresh yeast in the warm water — make sure it's not too hot or you'll kill the yeast. Add the flour mixture, olive oil, and salt. Knead using a stand mixer, bread machine, or by hand for about 15 minutes until the dough is smooth and elastic.
Shape it into a ball and let it rest for an hour in a bowl lightly greased with olive oil, covered with plastic wrap.
After the hour, the dough should have doubled in size. Turn it out onto a lightly floured work surface.
Divide the dough into small portions, about 20 grams each.
Flatten each piece gently and place a small bit of sobrassada (casing removed) and a cube of cheese in the center. Seal the dough around the filling, pinching the edges well so nothing leaks out during baking.
Arrange the buns on a baking sheet lined with parchment paper. Let them rest in a warm, draft-free spot for another 10 to 15 minutes.
Preheat your oven to 190°C.
Brush the buns with beaten egg and sprinkle the grated cheese over the tops.
Bake for about 15 minutes, or until they're golden brown and smell absolutely wonderful.
Pull them out of the oven and they're ready to enjoy while still warm.

Enjoy!

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