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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December 29th, 2017 | main dishes

Cavatelli alle Vongole – pasta with clams

Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.