Blue Valley

Pasta: Durum Lasagne

Ingredients: for 4 – 500 g of Paštaria lasagne rice, 2 dl Tonka cooking cream, 500 g sardines, an onion, clove of garlic, 800 g tomato sauce, 100 g capers, 100 g olives, 2 dl white wine, 100 g plain flour, 100 g Grana Padano cheese, olive oil, parsley, seasoning: salt, pepper


Roll the cleaned sardines in the plain flour and fry them in the olive oil. When fried place them on greaseproof paper. Add the onion, garlic and tomato sauce to the olive oil where you previously fried the fish. Mix, season and add finely chopped parsley, capers and sliced black olives. Add a little white wine to the sauce. Cook for 15 minutes stirring continuously. At the end, add the Tonka cooking cream, mix and add the fried sardines to the sauce. Bring the sauce to the boil. Add the boiled lasagne rice to the finished sauce and serve with thin slices of Grana Padano cheese. Buon appetito with Paštaria!

“Blue Valley” was crowned with the "Brončani rezanac” award by an International jury as being the most original dish at the 2nd pasta festival in Opatija.

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