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Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Mushrooms Stuffed with Snails and Allioli


A bit of work, but worth it — all the flavor of snails, none of the fuss with shells!




Ingredients

for 4 people
  • 12 mushrooms.
  • 24 snails.
  • allioli.
  • salt.
  • freshly ground black pepper.
  • olive oil.

Preparation

Clean the mushrooms and twist off the stems from each one (we won't be using the stems for this). Cook them on a griddle or in a pan with a drizzle of olive oil. Once they're cooked through on both sides, season with salt and pepper.
Make your allioli and keep it in the fridge until you're ready to assemble...
Clean the snails well and fry them in a pan with olive oil and salt. Once cooked, remove the shells and the dark intestinal tract.
When you're ready to serve, nestle one or two snails into each mushroom cap and top generously with allioli...

Hope you enjoy these as much as we do!

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