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Salmon lasagne


pasta dough

300 g salmon fillet

100 ml white wine

250 ml cream

2 cloves of garlic

1 onion

3 tbsp butter

Juice + zest of 1/2 lemon

Salt pepper

100 g peccorino

100 g gorgonzola

Butter for the mold


Peel onion and garlic and chop finely. Wash the fish, pat dry and drizzle with lemon juice and let it steep. Then cut the fish into small cubes. Preheat the oven to 220 ° C.

Heat the butter in a pan, braise the onion and the garlic in it. Add the salmon cubes and let them steep briefly, pour in white wine and cream. Let it boil down a little, season with salt and pepper. Stir the lemon peel into the sauce. Then plan the peccorino and mash the gorgonzola with a fork and pour over the top.

Grease a baking dish with butter. First fill the mold with the salmon sauce and then line it with the cut pasta dough. Alternately fill in pasta dough and salmon sauce and finish off with a layer of sauce. Spread the cheese on the top layer. Bake in the oven on the middle shelf for about 15 minutes until the cheese is golden yellow.


Swabian dumplings in broth


pasta dough
240 g frozen leaf spinach

2 unboiled sausages

1 liter of broth

2 onions

2 tbsp butter

1 bunch of chives




Let the spinach thaw, squeeze well and chop finely. Press the sausage meat out of the sausage and mix with the spinach. Season with salt and pepper. Fill the filling into a piping bag with a large perforated nozzle.

Place the pasta on a work surface sprinkled with flour and cut into a 40 cm long, 12 cm wide dough strip. Brush the upper long side with water. Spray the filling as a long strip on the lower third of the dough. Fold the dough together twice and cut diagonally with a knife into approximately 3 cm long diamonds.

Bring the broth to the boil and let the dumplings cook for about 6 minutes over medium heat. Peel the onion, dice and braise in melted butter. Rinse the cut, shake it dry and cut it into rolls. Arrange the dumplings in the broth and pour the onion butter over them. Sprinkle with chives.


Pasta alla puttanesca


pasta dough

1 clove of garlic
40 g black olives

20 g anchovy fillets
1 red chili pepper
700 g medium-sized vine tomatoes
4 stalks of flat parsley
Salt pepper
5 tablespoons of olive oil
40 g capers


Peel and finely chop garlic. Finely chop olives and anchovies. Cut the chilli into fine rings. Wash tomatoes, blanch in boiling water until the skin is easily detached. Then quench, skin, quarter, core and cut into large pieces. Chop the parsley.
Cut the pasta into fine strips and cook in a large saucepan in plenty of boiling salted water until bite-proof; Collect approx. 300 ml pasta water. Heat the oil in a coated pan, sauté the garlic, anchovies and chilli in it over a low heat for 3-4 minutes, stirring, until the anchovies disintegrate. Add olives, capers, tomatoes and a pinch of sugar and braise for another 2-3 minutes. Put the sugo, pasta and pasta water in the saucepan and bring to a boil over high heat, season with pepper and serve sprinkled with parsley.

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