Baked potatoes with minced meat and quail eggs
2020-08-13 / test@t
Nettle Lasagna
Nettle has always been highly respected in Europe. No wonder in one of the paintings of Albrecht Durer (15th century) an angel holds out a branch of nettles to the Creator. It is not specially grown, but every spring people harvest tender young shoots to make soup with them or add to rice, potatoes or eggs.
Ingredients
- 250 g flour
- 2 eggs
- a large bunch of young nettle leaves
- 250 g of grated Parmesan cheese
- salt
- 300 g ground beef
- 50 g smoked loin
- 1 celery stalk
- 1 medium carrot
- half onion
- 1/2 cup dry white wine
- 250 g tomato trade winds
- 1/2 liter of milk
- salt, white pepper
STEP-BY-STEP COOKING RECIPE
Step 1
For the stew, cut the loin into small cubes and fry in a dry skillet over medium heat, 3-4 minutes. Finely chop the onion, carrot and celery. When the loin begins to thaw, add the vegetables and cook together for another 5 minutes. Add minced meat, increase heat and fry, breaking the lumps with a fork, until tender, 5-7 minutes.
Step 2
Pour in the wine, let it evaporate and add the tomato trade wind and milk. Add 1 cup warm water, stir and cook the stew over low heat for 2 hours. Season with salt and pepper at the end of the braise.
Step 3
For lasagna sheets, pour boiling water over the nettle, bring to a boil, cook for 1-2 minutes, drain in a colander and squeeze. You should have about 50 grams of leaves. Chop them finely.
Step 4
Sift flour with a slide, make a depression in it - "well", drive eggs into it, add nettle and salt. Knead the dough well, roll into a ball, wrap in plastic and leave for 20 minutes. Then roll out the dough not too thin and cut out 10 cm squares. Boil the lasagna sheets in a wide saucepan in boiling salted water, then rinse them in cold water and place on a towel.
See more
