ERASMUS RECIPES, PART 2

Pulled oats pasta

Ingredients

40 portions

8 onion
8 clove of garlic
8 tbsp oil
8 can (390 g) of crushed tomatoes with herbs
16 tbsp tomato puree
12 dl water
8 boxes (á 250g) Gold&Green pulled oats pasta, tomato and smoked pepper

In addition:

3200g pasta
chopped basil

Making:

under 30 minutes

Cook pasta in salted water according instruction in the package.
Peel and crush onion and clove of garlic.
Saute the onion and the garlic in oil on a pan.
Add the crushed tomatoes, tomato puree and water.
Heat the sauce to boil.
Add the pulled oats to the sauce and heat it quickly so the pulled oats warm up.
Mix with the pasta or serve the sauce separately.
Sprinkle the chopped basil on the top.

Potatopizza

4 pizzas


Ingredients

Crust:

50 g yeast
4 dl water
1 tsp salt
10 dl wheat flour
1 dl oil


Filling:

2 packs (500g) Valio Koskenlaskija Ruoka maustamaton
12-16         boiled, peeled potatoes
2-4         onions
2-4 tbsp         olive oil
400 g         goatcheese


On top:
finger salt
2 tbsp fresh fined rosemary

Directions

Crust:

Dissolve the yeast into handwarm water.
Blend in the other ingredients and knead the dough bouncy.
Let the dough rise well under a towel.
Roll two pizzacrusts. Lift them on the baking sheet on the baking tray.
Let rise while making the filling.


Filling:

Slice potatoes into slices (about 5mm).
Peel onions, cut in half and slice into thin slices.
Mix onion- and potatoeslices in a bowl and pour in olive oil. Mix so that all vegetables are coated in olive oil.
Spread out Valio Koskenlaskija on pizza crust.
Put on top potatoe-onion mix.
Bake pizza in 225 degrees in the lower part of the oven for 15 minutes.
If you’re adding goatcheese spread it out chopped on the pizza after 10 minutes of baking and put back in the oven for 5 more minutes.
Finish off with fingersalt, rosemary and pepper.