This is wonderful recipe for vegetarians who want to enliven their diet with a new recipe that has a bit of verve and imagination, but is also attractive to their non-vegetarian co-diners. So get inspired by our special baked pasta, not a classic lasagna, but nevertheless ideal for Sunday lunch. With plenty of flavour and very filling, it has nothing to fear from its meat based alternatives. Say goodbye - and maybe even convince some hardened carnivores to do the same - to the minced beef, ham and salami. Show them how healthy and tasty Emmental cheese makes a wonderful baked pasta. Are you ready to make it with us?
Burnt Wheat Orecchiette Pasta
Tria home made pasta with chickpeas: preparation
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
Dried aubergine pesto, with Bronte pistachio
Mixed grilled vegetables, BBQ
Dried red onions in cooked grape must
Half prickly pear table illumination
Friselline with olive oil
Heat a little olive oil in a pan and fry the garlic and chopped fresh tomato. Add the basil, passata and salt to taste. Cook the pasta until al dente. Combine the pasta with the prepared sauce. Add the diced mozzarella and mix well. Finish with a layer of breadcrumbs, olive oil and plenty of grated Emmental, then put in the oven under the grill for 10 minutes.
Make a gratin with breadcrumbs, olive oil and lots of grated emmental cheese, and place in the oven under the grill for 10 minutes