Savory pie with tilapia and ratatouille

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400 grams of Tilapia 
5 slices for savory pie dough or puff pastry 
1 tablespoon thyme 
1 tablespoon paprika 
50 g hazelnuts 
150 grams brie 
1 Tin ratatouille (400 grams) 
2 tablespoons olive oil

salt and pepper

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Preheat the oven to 200 degrees celsius. Let the slices spread dough on the counter to thaw. Chop the hazelnuts and mix there on a plate the thyme, half a tablespoon of paprika, salt and pepper to taste. Cut the Tilapia into strips of two centimeters wide. Mix the strips by the nut mixture. Cut the brie into thin slices. Low fat cake Tin (diameter 27 cm) in. Place the slices on top of each other dough on a floured worktop and roll them into a round lap of about 30 centimeters. Lined the form with the dough. Scoop the ratatouille vegetables on the bottom. Add slices of brie on it and then the strips of tilapia and drizzle the olive oil over it. Sprinkle the rest of the paprika. Bake the cake 1 ledge below the Center in the oven in 25-30 minutes until golden brown and cooked through.

 

Serve the cake warm or lukewarm.

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Tagliatelle with beef stew

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2 tablespoons olive oil
800 grams of beef steak, cubed
1 red onion, chopped
3 cloves garlic, pressed
sprig of Rosemary
1 bay leaf
300 millilitre red wine
2 cans peeled tomatoes
400 grams tagliatelle
75 grams Pardano cheese + extra for dusting, grated.
200 grams of rucola

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Heat the oil in a frying pan and cook the meat on a high setting around brown. Add the onion, garlic, rosemary and bay leaf and cook for about 3 minutes. Pour the red wine and let simmer until the liquid is almost completely evaporated. Add the tomatoes and 100 ml of water and stir through. Let the meat with the lid on the pan stew at least for 3 hours on a low setting. Stir frequently and add some water. Pull the meat with two forks and let simmer for a moment on a low setting. Meanwhile, Cook the tagliatelle. Stir the Pardano through flesh with possibly some cooking water from the pasta and season with salt and pepper.

 

Serve the stew with the paste, Arugula and extra cheese Pardano.