Pie – very meditative - Captain's Dinner

Angeschnittener Makkaroni-Spinat-Auflauf

Pie – very meditative

June 3rd, 2018 | main dishes

Blue cheese, spinach and pasta – a wonderful combination. In this case also visually a real highlight. By the way: laying macaroni in spirals has something meditative…

Pie – very meditative

Granted, whenever I saw photos of such macaroni-layer pies, I thought, “Nah, I’m sure I have nothing else to do …” Besides, I was not sure if the result of this Sisyphean work was really visually appealing or if the cake falls into pieces after cutting – and you have a noodle pan on the plate, so to speak.

I can assure you, this recipe works great, not only looks good, but above all, it tastes very good! The meditative spiraling is worthwhile!

Macaroni and spinach pie

(4-6 portions – Attention: dough should be chilled for 60 minutes)

700 g leaf spinach (frozen)

thaw in a sieve

250 g flour

100 g soft butter

100 g ricotta

1 egg yolk

½ ts salt

knead with the food processor until you get a smooth dough, wrap in cling film and keep in the refrigerator for 60 minutes

4 shallots, chopped

3 garlic cloves, chopped

3 TS olive oil

roast shallots and garlic until glassy, add spinach

salt, pepper from the mill

freshly grated nutmeg

2 ts Niora (dried, mild paprika from Spain from the Old Spice Office [Altes Gewürzamt])

season hearty, let cool

350 g macaroni

cook until “al dente”, drain, allow to cool

grease springform (Ø 26 cm), lay out with the dough, forming a high edge

preheat the oven to 200° C

100 g cream

200 ml milk

3 eggs

150 g blue cheese, diced

salt, pepper, nutmeg

whisk

2 TS pine nuts, roasted without fat

place a layer of pasta spirally on top of the dough, add some of the egg-cheese mixture, then add half of the spinach and the pine nuts to it, fill in the rest layer by layer, the top layer should be pasta

bake at 200° C for about 45 minutes

1 TS pine nuts, roasted without fat

2 TS chives, cut in rolls

serve macaroni cake sprinkled with pine nuts and chives

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January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!