- 2 bay leaves
- 2 tablespoonfuls of paprika powder
- 3 tablespoonfuls of Italian spices
- 2 tablespoonfuls of green pesto
- Pepper/ salt
Preparation:
together with pepper and salt. Add the finely chopped onion and garlic and fry it all together briefly; then
crumble the bouillon cubes and add the bay leaves, the paprika powder, the Italian spices, and the pesto.
Add the cut-up paprika, the sliced-up champignon mushrooms, and the peeled tomatoes (chopped), as
well as the olives and the tomato purée. Drain the pasta and mix it with the vegetable/hamburger mix.
Creamy pasta with salmon – Number of persons: 4
Ingredients:
- 4 to 6 ripe tomatoes
- 1 pot of ricotta/mascarpone
- 500g pasta (such as tagliatelle or fetuccine)
- 400g smoked salmon
- seasoning (pepper, salt, basil)
Preparation:
olive oil. While you are doing this, shred the salmon and mix it with the tomatoes. Fry briefly; then add the
ricotta or mascarpone while stirring. Season with pepper and salt (to taste) and allow the sauce to cook for
a little while longer. If it gets too thick, you can always add some light cream or milk. Serve together with
the pasta, possibly also with fresh herbs, such as basil. Peppers or zucchinis etc. may be used instead of
tomatoes.
Pasta with king prawns, garlic, tomato and arugula – Number of persons: 1
Ingredients:
- 4 king prawns, peeled and cleaned
- approx. 125 g spaghetti
- 2 cloves of garlic, finely chopped
- 3 to 4 sun-dried tomatoes in oil
- 25 g arugula, very coarsely chopped
- pepper
- salt
- freshly grated Parmesan cheese
Preparation:
salt and pepper to taste. As soon as one side is done, turn over the prawns and add the garlic and the
tomato; fry the mixture until the prawns are done. Pepper and salt to taste and then add the pasta; mix
well. You may wish to add some extra virgin olive oil. Now add the arugula; it may either be mixed in or
placed on top. Parmesan cheese may be sprinkled on top when serving the meal.
