Ingredients:
- 1 pack of Aunt Fanny Strudel or Yufka dough
- 2 packs of tortelloni from Giovanni Rana or others
- 120g Parmigiano Reggiano
- 1 ball of buffalo mozzarella
- 6 stalks flat-leaf parsley
- 1 tsp rosemary leaves
- ½ tsp thyme leaves
- 1 clove of garlic
- 200g sour cream
- 100g Greek yogurt
- 3 eggs
- Salt pepper
- 1 onion
- 1 red pepper
- 15 sweet tomatoes
- 1 egg
- 50ml milk
- olive oil
Preparation:
Pre heat the oven to 180 degrees celcius. Brush the tart pan with olive oil. Mix 1 egg with milk. Slice onions, halve tomatoes and cut peppers into small cubes. Cook pasta, drain and mix with olive oil. Chop up the Parmesan (Thermomix: 10 seconds, level 10; Kenwood: Multi with a knife, 10 seconds). Grind herbs with garlic and spices (Thermomix: 5sec level 5; Kenwood: spice mill 3 times P). Mix with the sour cream, yoghurt, eggs and spices as well as the parmesan (Thermomix: 10 seconds level 4; Kenwood: Multi with knife 10 seconds level 2). Place 1 sheet of dough in the mold, fold in the sides and moisten with the egg wash, then place another sheet. Place half of the pasta, peppers, tomatoes and peppers on the dough sheet and pour half of the herb cream over it. Now repeat the procedure (place the last two sheets of dough around the outside and the filling in the middle) and finally distribute the mozzarella, torn into pieces, over it. Bake for 60 minutes.
