Ingredients
- 20 g currants
- 2 tbs water, hot
- 20 g tahini
- 1 tbs olive oil
- 1/2 bunch dill
- 3 stalks mint
- 300 g fennel bulb
- 2 spring onion
- 200 g minced meat (beef)
- 1 ts salt
- 1/2 ts pepper
- 1/2 ts ground cumin
- 1/2 ts ground spicy paprika (or AMC Intenso)
- 1/4 ts cinnamon
- 200 g pasta "radiatori"
- 400 ml water
- 100 g cocktail tomatoes
- 50 g young spinach
- 200 g feta
- 1 tbs black sesame seeds
- 1 garlic
- 1/2 lemon
Preparation
1. Mix the currants with hot water, tahini and olive oil. Finely chop the dill tips and mint leaves.
2. Clean the fennel and cut into cubes. Clean the spring onions, put the green aside, roughly chop the white of the onions.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and and roast minced meat until crumbly. Fennel, chopped onions and all spices up to and including cinnamon mix well and roast a little.
4. Add Radiatori and water and mix. Cover with the Secuquick softline and close. Switch the Navigenio to “A”, cook for approx. 4 minutes in the soft area.
5. Halve cocktail tomatoes, clean spinach, cut green onions into rings and feta into small cubes. Peel and finely chop the garlic. Peel the lemon with a knife so that the white is also removed. Cut in half lengthwise and finely slice the flesh.
6. At the end of the cooking time, depressurize the pot and remove the Secuquick. Stir in the currant mixture, herbs, tomatoes, spinach, spring onion greens, garlic and half of the feta. Scatter the remaining feta cubes, lemon slices and sesame seeds over the pasta.
7. Place pot in the separate inverted lid, place Navigenio overhead and switch to high level, gratinating fpr approx. 10 minutes.
Tip
- Raditori are an Italian type of pasta; fusilli, for example, can be used as an alternative. The cooking time is then extended by about 1 minute.
This recipe has been tested and approved by AMC.
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