Skip to main content

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...

Vegetable Pizza with a Taste of the Sea





Whether it's for an afternoon snack or dinner, a pizza always hits the spot.

Details

Cost per pizza: €1.40
Preparation time: 50 minutes

Ingredients

For two 40x33 cm pizzas

  • 550g bread flour.
  • 20g fresh yeast.
  • 1 plain yogurt.
  • 300g warm milk.
  • 120g extra virgin olive oil.
  • 40g instant mashed potato flakes (Maggi).
  • 1 small tsp salt.

For the toppings

  • 2 or 3 ripe tomatoes.
  • 1 zucchini.
  • 300g mozzarella cheese.
  • Salt, olive oil, and a pinch of oregano.
  • 400g rock mussels.
  • 300g peeled prawns.

Preparation

  1. Steam open the mussels and remove them from their shells. Set aside.
  2. In a large bowl, combine the warm milk and yeast, stirring well until the yeast dissolves completely.
  3. Now add each remaining ingredient one at a time, mixing well after each addition: the yogurt, the oil, then the potato flakes.
  4. Add the flour and salt. Start kneading with your hands right in the bowl. Once it forms a ball, turn it out onto a floured work surface and keep working it until you have a smooth, elastic dough. Try not to add more flour than the recipe calls for.
  5. Shape the dough into a ball and place it in a bowl greased with olive oil.
  6. Cover the bowl with a damp cloth and let it rise until doubled in size.
  7. With oiled hands, take the risen dough and turn it out onto your work surface. Divide it in two, or into however many portions you want depending on the size of pizzas you're making.
  8. On an oiled surface, stretch out the dough and transfer it to a baking sheet lined with parchment paper.
  9. Slice the tomatoes and zucchini thinly.
  10. Scatter about 100g of cheese over the dough, arrange the tomato and zucchini slices on top, add salt and a drizzle of oil, sprinkle with oregano, then add the prawns and mussels.
Finish with the remaining cheese on top.
Preheat your oven to 180°C. Bake for 15 to 20 minutes, until the crust is golden and cooked through.


Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more