Ingredients:
- 1 pack of Tante Fanny strudel or yufka dough
- 2 Pck tortelloni from Giovanni Rana or others
- 120g Parmigiano Reggiano
- 1 ball of buffalo mozzarella
- 6 stalks of flat-leaf parsley
- 1 teaspoon rosemary leaves
- ½ tsp thyme leaves
- 1 garlic clove
- 200g sour cream
- 100g Greek yogurt
- 3 eggs
- salt, pepper
- 1 onion
- 1 red bell pepper
- 15 nashtomatoes
- 1 egg
- 50ml milk
- olive oil
Preparation:
Preheat the oven to 180 degrees. Grease the tart tin with olive oil. Beat 1 egg with milk. Slice the onions, halve the tomatoes and cut the peppers into small cubes. Cook the pasta, drain and mix with olive oil. Crush the parmesan (Thermomix10 sec speed 10; Kenwood: Multi with knife 10 sec). Chop the herbs with the garlic and spices (Thermomix: 5 sec speed 5; Kenwood: spice grinder 3 times P). Mix with the sour cream, yoghurt, eggs, spices and Parmesan (Thermomix: 10 sec speed 4; Kenwood: Multi with blade 10 sec speed 2). Place 1 sheet of pastry in the tin, fold in the sides and moisten with the egg milk, place another sheet on top. Place half of the pasta, peppers, tomatoes and peppers on the pastry sheet and pour half of the herb cream on top. Now repeat the procedure (place the last two pastry sheets on the outside and the filling in the middle) and finally spread the chopped mozzarella on top. Bake for 60 minutes.
