Napoletana
Tartelettes tomates et pignons
-
200g shortcrust pastry
-
1 jar of Panzani Napoletana sauce
-
100g grated parmesan
-
30g pine nuts
-
1. Roll out the shortcrust pastry, sprinkle parmesan over the entire surface of the dough, and run the rolling pin over it again so that the cheese penetrates into the dough.
-
2. Fill the dough bases with dried vegetables or porcelain marbles and bake for 10 minutes at 200°C.
-
3. Pour the sauce into a frying pan and cook for 3 minutes over medium heat to obtain a thicker consistency.
-
4. Remove dried vegetables, spread tomato sauce over the dough bases, sprinkle with pine nuts and bake for 15 minutes at 200 ° C.
Vous aimerez aussi
Macaroni aux brocolis, sauce vin rouge et anchois
Macaroni
Cuisiner
Salade de Penne Rigate au jambon et aux poivrons
Penne Rigate
Cuisiner
Fusilli avec agneau et poivrons
Fusilli
Cuisiner
Cannelloni végétariens aux olives et à la feta
Lasagne
Cuisiner