Ingredients
Chopped onions: 100gm
Chopped garlic: 30gm
Virgin olive oil(a generous amount)
Diced carrots: 100gm
Diced celery root: 100gm
Diced pumpkins: 100gm
Diced brown mushrooms: 100gm
Diced tomatoes: 100gm
Tomato paste: properly roasted
Tomato sauce: 150ml
(season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes)
Add afterwards
Cubes of zucchini: 50gm
Egg plant: 50gm
Small roses of cauliflower: 50gm
Small roses of broccoli: 50gm
Leek cubes: 50gm
Small cubes fennel: 50gm
All things must be very dry, without any trace of water or oil.
(Use any other seasonal/available vegetables as well to add or to exchange in this section)
Mix all the above
Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil.
Method
Slightly brush olive oil on a baking dish. Layer with uncooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce. Top with thin layer of cream cheese sauce and grated parmesan cheese.
Cover dish with aluminium foil. Bake for 50 minutes at 160 degree C. Bake at 180 degrees C for the last five minutes. Take off aluminium foil and serve.
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