John Myers
Contents
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Ingredients
- 400 g Tortellini filled with ricotta cheese
- 300 g Spinach cooked frozen
- 50 g Diced seitan and seared until crispy
- 50 g Grated Pecorino
- 100 ml Whipped cream
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 1 Chopped peppers and sautéed briefly
- 6 slices Leerdamer
- 40 g Rocket leaves
- 25 g Tomatoes dried in oil
- 25 g Walnut kernels
- 20 g Grated Pecorino
- 1 pinch Lime peel organic
- 5 tbsp Olive oil
- 1 Garlic cloves roughly chopped
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
Instructions
- Defrost the spinach. Cook the tortellini until done.
- Now mix the spinach, tortellini, seitan and pepperoni with the whipped cream and season with salt and pepper.
- Pour the mixture into a buttered casserole dish and cover with the Leerdam slices.
- Preparation of the rocket and tomato pesti: Roast the walnuts a little without fat. Roughly dice the tomatoes. Roughly cut the rocket leaves.
- Then put all the ingredients in the blender and puree. When pureing, add the oil and season with salt and pepper.
- Now the rocket and tomato pesto is spread on the Leerdam slices. Then place the casserole dish in the electric oven preheated to 160 degrees (center of the oven) and bake for about 25 minutes.
- I've never eaten such a spicy casserole. The 3 types of cheese (in the tortellini of the ricotta, the pecorino and then the Leerdammer) resulted in the purest taste explosion in the mouth with the rocket and tomato pesto. I ask you to cook again.
Nutrition
Serving: 100gCalories: 284kcalCarbohydrates: 2.1gProtein: 4.4gFat: 29g
