- 6 EGGS
- 100 GRAM CHEESE, grated
- 100 GRAM MILK
- 1 BUNCH PARSLEY, chopped
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 150 GRAM TOMATO SAUCE
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Mix the eggs with the
milk and the cheese, beat well. Make two omelets out of this mixture.
In the meantime, fry the parsley, onion and garlic on very low heat
for 5 minutes. Add the tomato sauce. Roll up the omelets and cut in
5 pieces, pour the tomato sauce on top.
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Put some lasagna sheets on a floured board, sides
overlapping, so they form a rectangle of 20X30 centimeters, and push
the sides well together. Fry the chillies a few minutes, add the pumpkins
and anis seed and fry twenty minutes. In another pan, fry the garlic
a few minutes, add the spinach and stir fry 3 Minutes. Add salt
to taste. Spoon the pumpkin on one of the short sides of the dough,
and distribute the spinach over the rest of the dough. Add the cottage
cheese on top of the spinach. Roll up the pasta, starting from the pumpkin
side and wrap it in a dish cloth. Poach it, thus wrapped, for 20 minutes.
Unwrap and slice the rotolo. Spoon some béchamel sauce on the bottom
of an oven dish, put the rotolo slices in and spoon the rest of the
sauce on top. Bake this 15 minute at 180 degrees
Celsius; sprinkle Parmesan cheese
on top.
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