Lazy Post: Pollo al Forno with Patate al Forno

Beginning of Post:
Pollo al Forno with Patate al Forno. 
End of Post. Picture.

Tortilla-"Lasagne"

I was in the mood for something Mexican (or what we misleadingly call Mexican). I bought tortillas and hot-tomato-sauce Mexican Style, chicken-breasts and Edamer cheese and some red and yellow bell peppers and an avocado. I still had some Nacho-cheese-sauce in the pantry.

Note: The following recipe wasn't bad, but neither was it extremely good. The taste was fine for something I came up with this same afternoon, but consistency and fillings/toppings have yet to be improved! I'll definitely make this again but then I'll put more effort into it!

1. Marinate chicken-breasts with part of the Hot tomatosauce, some olive-oil and some garlic.
2. Fry in pan and cut into little chunks, add the rest of the tomatosauce and the diced bell peppers

3. Mash avocado, add some lemon-juice and Nacho-cheese-sauce.
4. Cut the tortillas into rectangular pieces so they fit into your casserole-dish. I used the cut-off pieces to do the last layer - no food-waste :-))
5. Start with a layer of tortilla, then Avocado-mash, then chicken-peppers. Continue until toppings are finished. Top with grated Edamer cheese or any other cheese you might prefer.

Here's the first layer of Tortilla.

The second layer with avocado-mash

The third layer with chicken-peppers

Layers in Casserole-Dish

Topped off with grated cheese

Out of the oven

Piece of Tortilla-Lasagne

Side-view ;-))

 

PIIIIIZZZZAAAAAA

No recipe, just two pictures. But I assure you, it's homemade.







Salami and red peppers for me!













Prosciutto and Funghi for the husband!

Meat-filled baked pasta

This afternoon, while rooting through my fridge, I found a package of ground beef (or what do you call it? minced meat? Hamburger?). Tired of the usual Spaghetti Bolognese, I decided to cook stuffed pasta - since it goes in the oven it's quick and easy. Here we go:

Filling:
- 270 gr ground beef
- leftover slice of bacon
- leftover pancetta
- 1 egg
- 5-6 cherry tomatoes
- finely chopped garlic + whatever spices you like. I used salt, pepper and parsley

Pasta:

large-holed pasta, e.g. cannelloni or, as was my case, paccheri. The packages are half a kg, but I used approx. 300 gr.

Sauce:

- 1 bottle of "pomodoro passato" (pureed tomatoes)

- optional: 1 small package of cream (ca. 200ml)

- optional: spices. I used a bit of pepper and a dash of peperoncino

Preheat oven. Throw ingredients for filling in bowl, blend well. I used an electric blender, so I got a really dense dough-like mixture. Stuff pasta with the filling and place in oven pan.

Empty bottle of tomatoes into pot, add cream and spices. I like to add cream, because the sauce becomes creamier and milder. Bring to a boil. Pour over pasta. As you can see in the picture, I topped it with parmesan cheese, but since the pasta is uncooked and has to stay at least 20min. ion the oven, I strongly advise to add the cheese later on, maybe a few minutes before taking out the pan.

Here's the result on a plate - sorry for the low quality of decoration. Obviously my real plate was a bit fuller. I like to eat!