Fresh egg pasta (see basic recipe)
Half a litre of sauce (see basic recipe)
For the filling:
– 3 leeks,
– 2 courgettes
– 2 carrots
– Parmesan cheese to taste
Cut vegetables into julienne strips and cook for few minutes in a pan (before the leek and after 5 minutes, add zucchini and carrots as well) with a little bit of olive oil
and salt. Put the rolled pastry in a squared pan and then cover with the sauce, stuff with vegetables and finally add a good handful of parmesan cheese.
Continue for another 4-5 layers as you like, and then bake for 20 minutes at 190°C.
Ingredients for 4 people:
– 300 gr. Carnaroli risotto
– 150 gr. pumpkin
– Half a leek
– A knob of butter
– A walnut gorgonzola
– Balsamic vinegar
Boil the pumpkin in a pan. Sauté the leek with a little extra virgin olive oil. Toast the rice and cook it, in the last minute add the pumpkin reduced with the blender, a knob of butter and a gorgonzola. Add salt and pepper and put a little balsamic vinegar.
- 10 g fresh yeast
- 500 g white flour
- 10 g salt
- 350 g water
- 10 slices of raw ham
- a jar of mustard
Crumble the yeast into the flour with your fingers, add water and finally salt, knead together to form a smooth, elastic dough. Place the dough in a bowl, cover with cling film and leave to rise for an hour.
Place the dough on a board and form a rectangle with the hands.
Spread the mustard across the whole surface and then lay over the slices of ham.
Roll up the dough and seal at the end with your fingers.
Leave to rest for 15 minutes covered with a cloth, then cut 3-4 cm slices using a bread knife and place them on an oven tray and leave to rest for 30 minutes.
Bake in an oven at 220 °c for 12 minutes, when cooked take out of the oven and brush the hot surface with olive oil.
Ingredients for 6 people:
– 1 pack of short crust pastry (click here for recipe)
– 130 g peas
– ½ onion
– 70 g soft cheese
– 3 eggs
– 15 cc milk
– 30 g Parmigiano-Reggiano
– extra virgin olive oil as needed
– salt to taste
– pepper to taste
Cook the peas with the onion in a saucepan with oil.
Beat the eggs in a bowl and add the grated Parmigiano-Reggiano, milk, salt and pepper to taste.
Roll out the short crust pastry on a sheet of oven paper and place in a round oven dish.
Create the first layer with sliced cheese, then a layer of peas and onion and then cover with the egg and Parmigiano-Reggiano cream.
Bake in a fan oven for 30 minutes at a temperature of 180 °C.