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Pasta Salad Filled Peppers and Potato Pea Cutlets (In German)
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Pasta Salad Filled Peppers
- 4 organic bell peppers
- 200 grams organic durum whole wheat farafelle pasta
- 1 tablespoon organic olive oil
- Organic argula (or other herbs)
- Organic peas
- Organic seed mixture (pine nuts, pumpkin seeds, sunflower seeds, etc.)
- Organic cherry tomatoes sliced
- ½ teaspoon ground pepper
- 1 teaspoon sea salt
Potato Pea Cutlets
- Organic whole meal wheat flour
- Organic olive oil
- Organic potatoes
- Organic peas
- 1 teaspoon nutmeg
- Ground pepper
- 1 teaspoon sea salt
Directions:Pasta Salad Filled Peppers Prepare filling:
- Boil water, add farfalle pasta, 1 teaspoon salt andolive oil until pasta is cooked, about 9 – 10 minutes. Strain it.
- Put boiled farfalle pasta, sliced cherry tomatoes, argula, peas, seed mixture, ground pepper and sea salt into a large bowland mix well.
Prepare bell peppers:
- Wash and cut at the top of bell peppers, to make an opening to stuff filling.
- Remove the seed to empty inside.
- Make Pasta Salad Filled Peppers:
- Put the filling inside the bell pepper and serve.
Potato Pea Cutlets
- Peel organic potatoes, cut into the small pieces, boil until it ‘s soft, about 20 minutes. Strain it.
- Pour the cooked potatoes and peas into a large bowl. Add salt, ground pepper, seasoning (optional), and nutmeg. Use mixer to mix them well.
- Slowly add wheat flour, mix until it becomes glutinous.
- Put about 1 tablespoon of the glutinous potato in your hand, coat with some flour, and flatten into flat round patties.
- Heat some oil in a frying pan. Fry the patties until golden brown, takes about 5-6 minutes on each side.
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| File NO: 826, |
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