Pasta: Tuna-stuffed Cannelloni
Pasta with a sea breeze - served with a yellow pepper sauce.
Pasta: Lasagna with Beetroot, Spinach and Goat's Cheese
This creative pasta dish not only looks great in terms of colour, the taste is also great.
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | leaves | lasagne, fresh (or soak to soften if dried) |
| 200 | g | beetroot, cooked |
| 200 | g | spinach leaf |
| 120 | g | goat cheese |
| 1 | handful | garlic, peeled |
| 1 | tablespoon(s) | extra virgin olive oil |
| 500 | ml | milk |
| 20 | g | butter |
| 20 | ml | extra virgin olive oil |
| 20 | g | flour |
| 20 | g | potato starch |
| nutmeg | ||
| salt | ||
| pepper | ||
Béchamel sauce:
- Melt butter and 1 tablespoon extra virgin olive oil in a saucepan, add potato starch and flour, whisk constantly, heat the milk separately then add to the mix.
- Whisk constantly and bring to the boil with a little salt.
- Remove the saucepan from the heat before the sauce thickens too much, add the goat cheese and allow to melt.
- Season with salt, pepper and nutmeg and set aside.
Lasagne:
- Blanch the lasagne sheets in lightly salted boiling water. Cool in cold water. Then remove from the water, drain and cut each lasagne slice in half.
- Wash the spinach leaves and sauté them in a pan with the peeled finely chopped garlic clove and a pinch of salt. Set aside.
- Peel the cooked beetroot to remove the outer tough skin and cut into thin slices.
- Grease a lasagne dish and layer alternatley the béchamel sauce, some spinach leaves, a few slices of beetroot and lasagne sheets until everything is used up. The top layer should consist of sauce and spinach leaves.
- Cook the lasagne in the oven at 180°C for approx. 20 minutes. Allow to rest for 10 minutes prior to serving.
