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TORTA OD TORTIGLIONA

Sastojci:

500 g mljevenog mesa
500 g tortigliona
300 g ribanog sira
1 manji luk
1 češanj češnjaka
1 mrkvica
1 list celera listaša
4 – 5 prezrelih rajčica (ili 1 konzerva pelata)
1 žlica maslinovog ulja
1 žlica sjeckanog peršinovog lišća
½ žlice sjeckanog bosiljka
1 žlica balzamskog octa
sol i papar
komadić maslaca

Priprema:

Na ulju propržite sjeckani luk, celer, češnjak i ribanu mrkvu. Kad povene, dodajte meso, lagano posolite i miješajte da meso promijeni boju. Podlijte s malo vode, dodajte sjeckanu rajčicu (ili pelate) i kuhajte na srednje jakoj vatri 15-ak minuta. Povremeno miješajte i podlijevajte po potrebi.
Kad meso omekša, dodajte balzamski ocat, bosiljak i peršin te popaprite i dosolite po ukusu. Nek se kuha još 5 minuta pa maknite s vatre.

Pećnicu zagrijte na 180 °C.

U velikom loncu zakuhajte vodu sa solju pa u njoj kratko, 5 minuta, kuhajte tortiglione. Ocijedite.
Još vruću tjesteninu pomiješajte s trećinom ribanog sira.

Kalup za torte premažite maslacem pa po dnu složite sloj tjestenine. Uz rub kalupa slažite tortiglione okomito, jedan do drugoga, da formirate lijepu „ogradu“. U sredinu rasporedite dio ribanog sira, a zatim ulijte pola kuhanog mesnog umaka. Prekrijte ostatkom tjestenine, pa opet umakom. Na kraju obilato pospite sirom.

Pecite 25 – 30 minuta.

Poslužite uz sezonsku salatu.

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TORTIGLIONI CAKE

Ingredients:

500 g ground meat
500 g tortiglioni
300 g grated cheese
1 small onion
1 clove garlic
1 small carrot
1 stalk celery
4-5 overripe tomatos (or 1 can peeled tomatos)
1 tbsp olive oil
1 tbsp chopped parsley leaves
½ tbsp chopped basil
1 tbsp balsamic vinegar
salt and pepper
a piece of butter

Method:

Saute the grated carrot and the chopped onion, celery and garlic in oil, until soft. Add the meat. Season with salt and stir until the meat has changed its colour. Pour in a small amount of water, add the chopped tomatos. Cook over medium heat for about 15 minutes, stirring occasionally and adding water if needed.
When the meat is soft, add the vinegar, basil and parsley. Season with pepper and more salt if needed. Cook for another 5 minutes. Remove from heat.
Preheat the oven to 180 °C.
Boil salted water in a large pot. Cook the tortiglione briefly (5 minutes) and drain.
While stil hot, combine the pasta with 1/3 of the grated cheese.
Grease a cake tin with butter. Line the bottom and the sides with the pasta, placing the tortiglioni vertically, one by the other, as if building a nice picket fence. Pour half the meat sauce in the center. Cover with the remaining pasta and then with the remaining sauce. Top with grated cheese lavishly.
Bake for 25-30 minutes.
Serve with seasonal vegetable salad.

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