Noodle Tower

Name: Noodle Tower
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Spinach; 250 g Oyster mushrooms; 1/2 glass (370 ml/ 210 g stripping) pickled, roasted peppers; 2 medium-sized onions; 2 Garlic cloves; 1-2 TABLESPOONS Olive oil; 1 can(s) (425 ml) peeled tomatoes; 1 TABLESPOON Tomato paste; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 20-30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Balsamic vinegar; 250 g Tagliolini (long, thin vermicelli); 100 g Cheese rasp for gratinating (only 17 % fat absolute = 30 % fat in dry matter); 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Spinach
250 g Oyster mushrooms
1/2 glass (370 ml/ 210 g stripping) pickled, roasted peppers
2 medium-sized onions
2 Garlic cloves
1-2 TABLESPOONS Olive oil
1 can(s) (425 ml) peeled tomatoes
1 TABLESPOON Tomato paste
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
20-30 g Butter or margarine
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Balsamic vinegar
250 g Tagliolini (long, thin vermicelli)
100 g Cheese rasp for gratinating (only 17 % fat absolute = 30 % fat in dry matter)
7-10 Tbsp Grease

Directions

1
Sort the spinach, wash thoroughly and drain. Clean the oyster mushrooms and, depending on their size, possibly halve them. Drain the pickled peppers and cut them into pieces of approx. 3 cm.
2
Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Heat oil in a pot and fry 2/3 of the onions in it. Cut the canned tomatoes roughly into pieces with a long knife and add to the onions.
3
Stir in tomato paste, pour in broth and season with salt, pepper and oregano. Bring sauce to the boil and simmer for about 10 minutes. Meanwhile heat 10 g fat in a pot, add remaining onions and half of the garlic and braise.
4
Add the spinach and cover and allow to collapse. Season with salt, pepper and nutmeg. Heat the remaining fat in a pan and fry the oyster mushrooms until crispy brown. Finally add the remaining garlic, fry briefly and season with salt and pepper.
5
Deglaze with vinegar. Put the pasta in plenty of boiling salted water and boil for 4-5 minutes until it becomes bubbly. Pour onto a sieve, rinse under cold water and drain. Grease a baking tray or 4 small portion gratin dishes well.
6
Make little nests from the noodles and layer them alternately with spinach, mushrooms and peppers to form little towers. In between always add some tomato sauce. Finish with a spoon of tomato sauce and sprinkle with cheese.
7
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 5 minutes. Serve with remaining tomato sauce.