Kritharaki vegetable casserole with salami

Ingredients for 2 servings:

• 150 g Kritharaki (rice-shaped noodles)
• 2 tbsp oil
• 2 tomatoes
• 100 g celeriac
• 110 g carrot(s)
• 100 g leek
• 50 g spring onions
• 1 bell pepper(s), green
• 1 onion(s)
• 1 clove(s) garlic
• 10 g parsley, fresh
• 200 ml vegetable stock
• 70 g salami (Strolghino salami)
• 50 g Emmental cheese, grated
• 1 chili pepper(s), red, dried
• Salt
• Black pepper, freshly ground
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

A recipe for two

Dice/chop all the vegetables into small pieces. Do not use the chili seeds. Heat the oil in a pan over medium heat. First, fry the celery, carrots, and chili, then add the onion and garlic. Now add the bell pepper, leek, and spring onions, and finally the chopped tomatoes, and stir everything well in the pan. Fold in the pasta, pour in the stock, and season with salt, pepper, and paprika. Bring to a boil and simmer on low heat for 10 minutes. Once the liquid has been absorbed by the pasta, turn off the heat and season to taste. Grease a casserole dish and preheat the oven to 180 degrees Celsius (convection oven). Pour the casserole into the dish, sprinkle with the finely chopped parsley, and fold in. Cut the salami into 14 thin slices and place them in the casserole. Sprinkle the cheese over the casserole and place the dish in the oven on the middle rack for 15 minutes. Cooking times may vary. Arrange the baked casserole on plates, garnish, and serve. 510 kcal per serving.