FILLED LASAGNAS

Ingredients

For the dough:

200 g Extra white flour type 400
2 eggs
a pinch of salt

For the filling:

300 g of broccoli cut into small pieces
100 g of grated yellow cheese
30 g grated Parmesan
200 ml neutral sour cream for cooking
3 pieces of sardines finely chopped
50 g chopped peanuts
3 tablespoons olive oil
2 cloves garlic, chopped
fresh parsley
salt and ground black pepper

2-3

45

PREPARATION

From all three of these ingredients knead the dough. Wrap the whole dough in fresh food paper and let it rest for about 30 minutes. Roll out the dough with a rolling pin into long strips or with a lasagna maker. Cut pieces about 15 cm long. Boil the sliced pieces in boiling water with salt. When they are ready, coat them with olive oil so that they do not stick. Heat the olive oil in a pan on the fire. Add the broccoli, sardines and garlic cloves, finely chopped. Stir constantly so that the mixture does not burn. Add the previously chopped peanuts, neutral sour cream, parmesan, yellow cheese and chopped parsley. Cook for another two to three minutes and remove from the heat. Add salt and ground black pepper to taste. Take from the sliced lasagna, apply the filling on one end of the dough and cover with the other end to get the "sandwich" effect. Place the prepared pieces of lasagna with broccoli in a pan lined with paper. Pour a little neutral sour cream on each piece and bake in a preheated oven at 200 degrees for about 10 minutes. Garnish with a few peanuts.

CROSTATTA

350 g Extra white flour type 400 250 g unmelted butter cut into cubes 1 egg yolk 100 g powdered sugar 30-49 ml cold water 1 jar of apricot jam

6120

Quick pie

For the dough: 18 tablespoons All-purposes flour 4 eggs 1 cup milk 1 cup cooking oil 250g grated white cheese 1 bag of baking powder

6-850

Chicken cake with atoast bread

1 package of White bread 1 kg of cooked chicken steak 1 cup of mayonnaise, 1 lemon juice and zest finely grated 80g of melted butter 80g largely chopped arugula ¾ cup of finely chopped spicy herbs (parsley, mint, dill, basil), salt and pepper

4-630

FESTIVE POGACHA

500 g Extra white flour type 400 200 ml milk 1 egg white 50 ml cooking oil 20 g fresh yeast 1 teaspoon sugar 1 teaspoon salt an egg for coating sesame and poppy seed for decoration 100 g softened butter

6-8180

Bruschetta with prosciutto

several slices Rye rusk 150 g ham 300 g cherry tomatoes 1 ball mozzarella cheese chive (or parsley or scallions) olive oil 1 clove garlic salt

450

SPINACH ROLL

For the dough: 3 tablespoons Extra white flour type 400 500 g cleaned and boiled spinach 7 eggs 2 tablespoons grated Parmesan salt and ground black pepper 150 g grated yellow cheese For the filling: 700 g cottage cheese 7-8 peppers, boiled and diced salt and ground black pepper to taste

6-845