Meatpie with ragû
750 grams of beef steak in parts of 4 centimeters
olive oil
finely chopped Rosemary needles half el.
half el. thyme leaves, finely chopped
3 cloves garlic, finely chopped
1 red onion, chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
500 ml red wine (chianti or merlot)
2 cans peeled tomatoes in juice
2 tbsp. rice
2 rolls puff breadcrumbs
1 scrambled raw egg
​
Extra needed:
support filling (for example dry beans)
Baking paper
Cake Pan 24 cm.
​
Beginning with the filling (can also one day in advance). Fry the meat, sprinkled with salt and pepper, light brown in a drizzle of olive oil in a casserole. Add the Rosemary, thyme, garlic, onion, carrot and celery and cook for 2 minutes. Mix the red wine, tomatoes with juice and rice and cook covered slowly 2 hours or until the meat is soft. Let cool. Meanwhile, preheat the oven to 180 degrees. Cover the bottom and side of the cake pan with the dough. Prick with a fork holes in the bottom of the pastry. Put a piece of parchment paper on the bottom of the pastry and divide the support stuffing it. Cook for 10 minutes in the middle of the oven. Remove the support filling and baking paper and cook for another 10 minutes. Leaves the soil cool in the form. Sprinkle bread crumbs over. Spoon the cooled filling on the dough and let the dough edges free. Cut from the rest of the dough a rag slightly larger than the shape. Brush the edges of this dough cover with egg and place it on the form.
Press the lid stuck on the bottom of the pastry. Make some incisions in the lid for the escape of flow.
Brush with egg and bake the pie in the oven 20 to 25 minutes until golden.
​
​
Caponata
​
3 peppers
3 eggplants
olive oil
2 onions
1 carrot
1 stalk celery
1 tablespoon capers
50 grams pine nuts
50 grams raisins
150 g green pitted olives
200 millilitre tomato sauce
5 tablespoons rodewijnazijn
2 teaspoons granulated sugar
half a bunch of Basil
freshly ground pepper
​
Halve the peppers in the spring, remove the seeds and cut the peppers into cubes. Cut the aubergines into cubes. Heat a splash of oil in a pan and fry the eggplants about 5 minutes until golden brown and cooked through. Scoop them from the pan and drain on paper towels. Heat the pan again and fry the peppers, drain them on paper towels. Peel and cut the onions in half rings. Peel and cut the carrot into slices and cut the celery into pieces. Heat oil and fry the onion, celery and carrot. Stir the aubergines, peppers, capers, pine nuts, raisins and olives. Add the tomato sauce and vinegar and season to taste with sugar, Basil and freshly ground pepper.
​
