John Myers
Ingredients for 1 servings:
- 120 g pasta, variety of your choice
- 4 leaves of savoy cabbage
- 1 sheet of puff pastry, refrigerated counter, approx. 25x 30cm
- 3 tomatoes
- 1 ball(s) of mozzarella
- 4 slice(s) cheese, Esrom, 45%
- Sea salt, from the mill
- Pepper, colorful, from the mill
- Fat, for the casserole dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Savoy cabbage pasta casserole with mozzarella and tomato in puff pastry
Cut out the thick stems of the savoy cabbage leaves (you can cook them with the next vegetable dish or in your next soup). Grease a casserole dish and preheat the oven to 200 degrees Celsius (fan). Cook the pasta in plenty of salted water for 10 minutes. For the last 2 minutes, add the bite-sized savoy cabbage leaves to the water. Drain, place the pasta and savoy cabbage in a bowl, season with pepper, mix well, and spread in the casserole dish. Remove the stem from one tomato. Slice the other two tomatoes into fairly thin slices and place them on a plate (removing the stems here too, of course). Drain the mozzarella, cut it in half, and place it on a plate. Roll out the puff pastry slightly so that it can accommodate one whole tomato and two mozzarella halves. If you like, season the puff pastry before wrapping the tomato and mozzarella halves. Place the three prepared parcels on top of the savoy cabbage pasta in the dish. Layer the sliced tomatoes between them, season, and top with the cheese slices. Bake for 10 minutes on the middle rack at 200°C (400°F), then for the next 10 minutes at 150°C (300°F).
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