CIABATTA WITH SALMON AND OLIVE TAPENADE
Preparation time
10 min
Cooking time
15 min
Dietary preference
Fish
Difficulty
Average
Region
Servings
4
Preparation method
- Preheat the oven to 200°C. Squeeze the garlic and grate the mature cheese. Cut the spring onions into thin rings.
- Mix the Bertolli pasta sauce Spicy with the garlic and salt and pepper to taste. Grease four single ovenproof dishes or ovenproof plates with some olive oil and spoon a little pasta sauce on the bottom.
- Place a lasagne sheet in each dish so that half the sheet is in the dish and the other half hangs over the edge. Spread some more pasta sauce over the lasagne in the dish. Sprinkle the spring onion on top, place a piece of salmon on top and sprinkle with salt and pepper.
- Spoon some sour cream here Now fold the lasagne sheet in half over the salmon and spread the rest of the sauce and sour cream on top. Sprinkle the grated cheese on top of the sour cream and slide the dishes into the oven.
- Let the salmon ravioli lightly colour and cook in the oven for 15-20 minutes. Delicious with a salad of courgette and tomato.
Ingredients
1 ciabatta
200 g green olives without stone
200 g black olives
4 cloves of Bertolli garlic
1 tbsp Bertolli Pesto Alla Genovese
100 g Bertolli sun-dried tomatoes
2 tbsp Bertolli extra virgin olive oil
View the nutritional value
| Energy | |
| Protein | |
| Carbohydrates | |
| Sugar | |
| Fibre | |
| Fat | |
| Saturated fat | |
| Salt |
