| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 5 |
oz |
Cottage Cheese,pureed |
| 5 |
oz |
Mascarpone |
| 2 |
|
Eggs |
| 3 |
tb |
Sugar |
| 1 |
|
Lemon |
| 3 |
oz |
Raisins |
| 2 |
oz |
Almonds,chopped |
| 2 |
oz |
Pistachios,chopped |
| 1 |
|
Tart Apple |
| 3 |
|
Lasagnenoodles |
INSTRUCTIONS
1.Mix the pureed cheese with the eggyolk, sugar and
lemonjuice. 2.Grate the lemonpeel and add with raisins
and half of the pistachios. 3.Beat eggwhites until
stiff and fold under all. 4.Peel apples and core and
cut into small strips. 5.Boil noodles about 3 minutes;
run quickly under cold water. 6.In a small lasagneform
alternate noodles, apples and cheese mix, ending with
cheese. 7.Bake dish for 40 minutes at 175 C in
preheated oven. 8.Before serving sprinkle the rest of
the pistachios over the top. Translated by brigitte
Sealing, Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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