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Baked pepper food with pasta, cherry tomatoes and sour cream

Baked pepper food with pasta, cherry tomatoes and sour cream

Baked peppers are removed from the freezer in time to thaw naturally.

Boil the pasta in boiling salted water, according to the recommendations on the package. When they are ready, they are strained, rinsed in some water and then left in a strainer to drain.

The onion is cleaned, washed, cut and hardened lightly, in enough oil and over low heat, until it softens and becomes transparent.

Baked peppers, drained of juice, cut and sauté stewed with onion in a pan.

Wash the cherry tomatoes and halve them, then add them to the pan and cook stewed with the other vegetables for another 3-4 minutes.

Peel a squash, grate it and squeeze the juice.

Thin the cream with 100 ml of water (concentrated soup) and if you want a more consistent sauce, add a tablespoon of food starch.

Add the thin cream in the pan, season with salt and pepper to taste and leave the preparation for another 2-3 minutes, on low heat, supervised, so as not to stick to the bottom of the pot (if starch has been added).

Finally add the cooked and drained pasta, mix for homogenization and after another 1-2 minutes, take the pan off the heat and serve hot with a parsley leaf decoration.


Lasagna with spinach, urda and cherry tomatoes

When I wrote this post, my Accuweather app was going crazy every day, as were the prices of greens on the market. Theoretically it was spring, but practice killed me. Now you have some time to enjoy this superfresh lasagna with spring herbs, in which you can use something other than spinach: stevia, leurda or nettles.

I was telling you recently that I can't wait for the greens to appear in the market. They showed up faster than I expected. Nettles, leurda and all the others need only a few warmer days, with sun, to "explode".

And even if they are found on all roads (literally, because sometimes they grow right on the side of the road), these greens are still crowded in small and quite expensive bouquets, because, well, they are arrogant, my savings assure me. They probably saw me better dressed. And as no visit of mine to the market ends without a negotiation (I would have preferred to do this at the diamond exchange in Antwerp, but until then I train in Obor: D) I came home & # 8220verde & # 8221. So in a week I made nettles, stevia, and countless salads, but also this wonderful lasagna with spinach, urda and cherry tomatoes. Homemade from scratch, ie including lasagna sheets.

For the sheets you need a big country egg, a pinch of salt and 100 grams of durum wheat flour (00), which you can't find in Romania. But you can use white flour and a teaspoon of semolina. Make a dough as you spread it then with a whisk or in the pasta machine (it's much easier that way), in a sheet 2 millimeters thick. Or you can buy lasagna sheets from the store, but I advise you to take fresh sheets, not dried ones, in the box.

You still need a kilogram of spinach, which after you clean and wash it (you have 600-700 grams left), soak it in olive oil for a few minutes, until it softens, put a pinch of salt and a white pepper powder and drain excess liquid.

Spread the lasagna sheet in a high-walled tray, then put a layer of spinach, a layer of urda (or ricotta), cherry tomatoes cut in half, bechamel sauce, then another layer of spinach and then another sheet of dough. Since I wanted a lighter lasagna, I only used two sheets of dough, because I preferred more spinach filling. You can put bechamel and grated Parmesan cheese on top of the last sheet of dough, but, as I told you, I didn't want to load it.

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I put the lasagna in the oven on medium heat (180 degrees) for 20 minutes, then I left it on low heat (150-160 degrees) for another 20 minutes. It's good warm, but not even when it's taken out of the oven, so it would be good to have a little more patience, about 20-30 minutes, before you cut it. It's very good and the next day, cold, packaged.