Boil the pasta according to the recipe on the package. Peel the tomatoes off, cut into four pieces, remove the seeds, and dice the flesh. Cut the olives in two and add to the tomatoes. Then, add cooled pasta, parmesan cheese, nuts, basil, and stir the whole, adding salt and pepper. Apply the filling onto the ham slices, and roll up in the form of rosebuds, decorating with parsley tops prior to serving.
Bon appétit!
Cut the courgettes with the peel crosswise into approx. 6 cm pieces, drill out the inside with a teaspoon in the form of tubes and sprinkle with salt and pepper. Heat up clarified butter on a frying pan and steam the leek sliced into feathers up. Then, add minced meat and pasta. Add salt, pepper, rosemary to the whole and fry for approx. 10 minutes.
Oil the roasting vessel with olive oil and put the courgettes inside. Fill each courgette with the filling and insert into an oven warmed up to 180 degrees for approx. 25 min. 10 minutes before the end of baking, sprinkle the courgettes with mozzarella.
Smacznego !
Put peeled vegetables without parsley tops, allspice and laurel leaves into a pot. Pour it with water and boil it. Boil on low heat for ca. 30 minutes. Finally, remove the vegetables and put 1 carrot aside. Dice the chicken breast fine and fry in heated oil, adding salt and pepper. At the end of frying, add sliced mushrooms and steam the whole under a cover for several minutes. Then, add it to the clean vegetable broth, add sliced previously boiled carrot and curry. Boil the whole for ca. 15 minutes, adding spice at the end.
Boil the pasta according to the recipe on the package. Put on a plate, pour it with the soup and sprinkle with chopped parsley.
Bon appétit!
Boil the pasta according to the recipe on the package. Peal the asparagus, cut into smaller pieces and boil in salted water. Cut the Parma ham into narrow strips. Mix all the components together with olive oil. Put on a plate sprinkling with parmesan, and basil leaves.
Smacznego!
Boil the pasta according to the recipe on the package. Divide the broccoli into florets and put into salted, boiling water for approx. 5 minutes. Then, drain and pour with cold water to prevent the color from fading and keep it crispy. Heat up a spoon of oil from dried tomato on a frying pan, fry spinach, pour it with cream and add salt and pepper. After the liquids are reduced, add the pasta, broccoli, and sliced dried tomatoes. Mix all the components. Put the dish into a bowel and sprinkle the top with pumpkin seeds.
Bon appétit!
