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NURI Lasagne by Chef Rui Paula* Michelin Star Chef



Fresh pasta:
250 g wheat semolina,
1 egg,
4 egg yolk
5 g olives,
1 tsp salt

Tomato sauce:
10 mature Tomatoes,
4 garlic cloves
NURI Olive oil,
2 dry chili,
2 LaVera peppers,
20 g tomato concentrate,
Fleur de sel

30 g butter,
30 g flower,
500 ml milk,
Black pepper,

50 g Basil,
2 garlic cloves,
70 g grated parmesan cheese,
30 g toasted pine nuts,
50 ml olive oil

2 tins NURI Spiced Sardines in Olive oil,
50 g capers,
50 g Kalamata olives,
10 g basil,
25 Mozzarela cheese

Prepare time:

For the fresh pasta:
Put the wheat, the eggs, the yolk, the olives and the salt in a bowl of the mixer and with the hook mix well. Leave it for 2 hours in the cold. Stretch the dough thin and cut rectangles, boil in water and cool in iced water.

For the tomato sauce:
Boil the tomatoes and remove the skin and seeds. Cut roughly. In a pan place the olive oil, laminated garlic, chili, and pepper. Leave to sweat. Add the tomato concentrate and the fresh tomato, seasoning with salt. Leave to cool for 15 minutes. Sieve through.

For the bechamel sauce:
Melt the butter in a pot and add the flour. Add the milk by stirring constantly and let the flour cook. Season at your taste with salt, nutmeg, and black pepper.

For the pesto:
Place the basil, garlic, parmesan, roasted pine nuts, and NURI Olive oil in a cup and crush everything very well.

For the filling:
Layer by layer, place the pasta, the tomato sauce, the bechamel, and: NURI Spiced Sardines, capers, olives, and basil. All except the cheese. Finish with the cheese in the end and send it to the oven to gratin.”

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