John Myers
Contents
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Ingredients
Filling 1:
- 50 g Onion
- 40 g Streaky bacon, smoked
- 1 tbsp Olive oil
- 100 g Porcini mushrooms frozen (alternatively brown mushrooms)
- Pepper salt
- 50 g Ricotta
- 50 g Sour cream
Filling 2:
- 100 g Salsiccia sausage with fennel (alternatively coarse sausage)
- 30 g Onion
- 1 tsp Italian herbs
- 1 tbsp Olive oil
- 1 Egg yolk
- 1,5 tbsp Breadcrumbs
- 30 g Grated Parmesan
Filling 3:
- 100 g Baby spinach leaves
- 30 g Onion
- 1 Clove of garlic
- 1 tbsp Olive oil
- Pepper salt
- 40 g Grated Parmesan
- 100 g Ricotta
Peperonata:
- 600 g Colorful peppers, already pitted
- 1 size Spring onion
- 60 g Onion
- 1 size Red peppers
- 3 size Garlic cloves
- 2 tbsp Olive oil
- 300 g Strained tomatoes
- 1 tsp easy go. Chilli flakes
- Sugar, salt
- 10 size Basil leaves approx.
For gratinating:
- 150 g Scamorza (alternatively another spicy cheese)
Instructions
Preparation:
- Cook the mussel noodles in enough salted water until they are still slightly firm to the bite, drain, have them ready.
- For filling 1, cut the still slightly frozen mushrooms (or fresh mushrooms) into small cubes. Skin the onions (also for the other fillings), finely dice 110 g, cut 60 g into large pieces. Finely dice the bacon. For the filling, scrape 2 salsiccia from the intestines and crumble. Finely grate the Parmesan (also for filling 3) and portion accordingly. For the filling 3 (and for the peperonata) peel the garlic cloves. For the filling 3, finely chop the 1 toe, for the peperonata 3 cut into slices. Before pitting the peppers, remove the skin from them with the peeler and cut into bite-sized pieces. After cleaning, cut the spring onion into rings. Halve the peppers lengthways, remove the seeds and cut across into strips. Finely grate the cheese for gratinating.
Preparation of fillings:
- For the filling 1) fry the bacon and 50 g onions in the oil. Add the mushrooms, pepper, salt and fry until no more liquid comes out. Let it cool down, then stir in the ricotta and sour cream and fill approx. 6 noodles with it.
- For the filling 2) fry the salsiccia and 30 g onions in the oil until lightly crumbly, season with herbs, allow to cool, then mix with the egg yolk, breadcrumbs and Parmesan and fill about 5 pasta with it.
- For the filling, sauté the onion and garlic in the oil, add the spinach, pepper and salt and only heat until it has collapsed. Let it cool down, then chop it up a little with a hand blender, mix with the ricotta and Parmesan and fill with the remaining pasta.
Peperonata and completion:
- Sweat the onion and garlic in the oil until translucent. Briefly sweat the paprika, chili peppers and spring onions, deglaze with the tomatoes, sprinkle in the chilli flakes and season with salt and sugar. Let everything simmer for about 1 minute and finally fold in the slightly torn basil leaves. Preheat the oven to 220 ° O / bottom heat. Put the peperonata in a baking dish (approx. 20 x 30 cm), press the filled pasta lightly in, sprinkle all of them with the cheese and slide the dish into the oven on the 2nd rail from the bottom. The cooking time is 15-20 minutes.
