Lasagne with nasturtium, pepperoni and Romanesco

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the dough sift flour and 40 g starch and mix with 1 teaspoon salt. Bring 300 ml water to the boil, stir in. Sift 40 g starch over it and knead. If the dough is too dry, knead in drops of water. Form dough into a ball and chill for about 30 minutes

2. 2

   Romanesco clean, wash and cut into florets. Clean and wash spring onions and cut them diagonally into rings. Drain the peppers and cut them into halves or small pieces as desired, but remove the stalk

3. 3

   Cut the pasta dough in thirds and form each piece into a long strand. Turn the pasta strands several times through a noodle machine one after the other, gradually thinning them (approx. level 6) until a long, very thin sheet of dough is formed. Cut edges straight. Pluck cress leaves from the stems and spread them close together on half of each plate. Fold the uncoated halves of the plate over and press on. Turn through the pasta machine again and cut crosswise into 5-6 cm wide strips. Place the pasta plates on lightly floured pieces of baking paper or baking trays, cover with foil.

4. 4

   Heat 3 tablespoons of oil in a frying pan. Fry the Romanesco for 2-3 minutes while turning. Deglaze with 200 ml broth and stew covered for about 5 minutes. Drain tomatoes and cut into bite-sized pieces. Add the dried tomatoes, pepperoni and spring onions to the Romanesco and steam for 1-2 minutes. Mix 300 ml broth, 2 tablespoons of oil, aiwar and 2 tablespoons of starch, place in the pan, bring to the boil, season with salt, pepper and sugar

5. 5

   Cook the pasta plates in portions in boiling salt water for 3-4 minutes, remove and drain. Arrange lasagne plates on plates. Add vegetables and sauce and serve

Nutrition Facts

KCAL
540 kcal

CARBS
87 g

FATS
15 g

PROTEINS
11 g