Pizza with meatballs
Pasta with asparagus
- 400 GRAM FLOUR
- 1 TSP YEAST
- 1 CAN TOMATOES, chopped
- 2 TOMATOES, sliced
- 200 GRAM MINCED BEEF
- 2 CLOVES GARLIC, chopped
- 2 TBSP BREADCRUMBS
- 1 BOLL MOZZARELLA, sliced
- 100 GRAM GRATED PARMESAN
- HANDFUL BASIL LEAVES, cut
- 500 GRAM PASTA
- 400 GRAM ASPARAGUS, cleaned and cut in quarters
- 2 TBSP CAPERS
- 8 DRIED TOMATOES, chopped
- HANDFUL BASIL LEAVES, cut
- 2 TBSP OLIVE OIL
- 1 LEMON, juice and rind
Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Mix the canned tomatoes with the garlic and pepper and salt to taste and distribute this over the pizza bottoms. Add the sliced tomatoes. Mix the minced beef with the breadcrumbs and form small meatballs. Put these on the pizzas, followed by the mozzarella, the basil leaves and the parmesan. Bake the pizzas 10 minutes at 230 degrees Celsius in the oven.
Cook the asparagus 15 minutes. Cook the pasta al dente. Mix the capers with the dried tomatoes, the basil, the lemon juice and rind and the olive oil. Add this mixture as well as the asparagus to the pasta and stir. Sprinkle with fresh milled pepper.
On 24 June, we celebrate the feast of St. John the Baptist, who baptized people in the Jordan river. It is also the last day to harvest asparagus, which you can baptize with a nice glass of cool white wine. Click on culinary calendar for more links between cooking and history.
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