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Lasagneta Express

Preparation Time: 20 Min

Will serve 4

Ingredients:

6 lasagna sheet (+2 in case a sheet get teared)
1 kg of frozen peas
Few leaves of mint
100 ml of white wine
30 g of ground almonds
1 egg yolk
1 large onion
1 stick of celery
1 large leek chopped in julienne
1 tbs of finely chopped oregano
400g of sliced chestnut mushrooms
50 g of crumbled fresh cheese ( eg: ricotta, French goat cheese..)
Some olive oil
Salt/ pepper

Preparation:
First dice the onion and the celery very finely. Chop the mint. Sweat half of the onion and the all the celery. When they have softened, turn the heat up and add the peas, the mint and the wine, season. When it is boiling, bring the heat down, cover and let simmer for 15 minutes. When the peas are cooked and still hot, whizz them with a mixer and strain this mash through a fine mesh sieve pushing and stirring the mixture firmly with a ladle . Discard what is left in the sieve. Season the pea’s puree with one tbs of extra virgin olive oil, the ground almonds, agg yolk and salt and pepper. Set aside.
In a frying pan, add some olive oil. Sweat the rest of the onions until soft and then add the leeks and fresh oregano, season and let it cook until melting soft. Set aside.
In the meantime cook the lasagne sheet. When they are ready, strain them and cut each sheet in half. Finally brush each of them with some olive oil.
Sauté the mushrooms in some olive oil, add a splash of white wine, season. Set aside.

Assembling:
Take a plate. Lay a tbs spoon of the pea’s puree onto the middle of the plate, lay a lasagne sheet onto it and add a layer of pea’s puree again, some leeks, some mushrooms and some crumbled cheese. Repeat those steps 2 times. You should end up with 3 layers of lasagne sheets. The last layer is just vegetables and cheese.

Tapenade

This recipe is the epitome of easy cooking; you just need a good blender.

Ingredients
• 3 tbsp of pitted Kalamata olives
• 3 tbsp of strong flavoured pitted Eastern type olives
• 2 tbsp of pitted ordinary black olives
• 2 tbsp of small size capers, rinsed
• 4 anchovies filet, chopped finely
• 1 tsp of chopped thyme
• 2 crushed garlic cloves
• Some extra virgin oil
• pepper

Preparation:
Add all the ingredients together and blend until you reach the right consistency which can vary from very fine to a slightly rough texture.
French tapenade is fairly smooth but it is your call.