Paprika-Fleckerln with chorizo
- 800 g red pointed peppers
- 175 g Lasagna plates
- Salt
- 150 g Onions
- 3–4
- 5–6 stalk (s) fresh thyme
- 200–250 g Chorizo (Spanish, air-dried raw sausage)
- 2–3 EL olive oil
- 150 ml clear broth
- 125 g Mozzarella cheese
- Pepper
- oil
- aluminum foil
easy
- 1.
- Halve the peppers lengthways, clean, wash and drain. Spread a thin layer of oil on 1 piece of aluminum foil and place on a baking sheet. Place the peppers on top with the cut surface down.
- 2.
- Grill under the preheated grill for about 10 minutes. Cover the peppers with a dampened tea towel and 5–10Let rest for minutes. Peel the skin off the peppers and cut the peppers into large pieces.
- 3.
- Break the lasagne sheets into pieces and cook in plenty of boiling salted water for 7–8 minutes. Pour onto a sieve and rinse well under cold water so that the stains don't stick together. Peel the onions and garlic.
- 4.
- Roughly dice the onions, chop the garlic. Wash the thyme, shake dry and pluck the leaves, except for a stalk for garnish. Cut the chorizo into slices. Heat the oil in a pan, fry the chorizo, onions, garlic and thyme while turning.
- 5.
- Deglaze with the stock, add the paprika and pastries and cook covered for 4–5 minutes. Dice the mozzarella. Season the paprika pan with salt and pepper, fold in the mozzarella and garnish with thyme.
1 portion approx:
- 510 kcal
- 2140 kJ
- 24 g protein
- 29 g fat
- 39 g carbohydrates
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