Recipes

Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the
pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28
cm) black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make
the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese.
Pour the filling over the bacon.
LASAGNE
Meat sauce:
• 100 g marbled belly pork
• 1 onion and 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince
• 100 ml meat stock
• 1 small tin tomatoes, chopped (approx. 400 g)
• Oregano, thyme, salt and pepper
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75g butter
• 50g flour
• 500 ml milk
• Salt, pepper and nutmeg
Method:
Using a sharp knife cut the pork from the rind and gristle and cut into fine dice. Peel the
onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole,
sauté the pork and the diced vegetables while stirring. Gradually add the mince, sauté and
stir to break up and add the meat stock. Season the meat sauce with tomato purée, the
herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes.
In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the
flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a
large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of
pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish. The last layer should
be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small
knobs on the lasagne.
CANNELLONI
Filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 150 g fresh salmon, cubed
• 150 g Nile perch, cubed
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