BAKED KNEES WITH TOMATOES AND CHEESE

Main dishes

Baked barley noodles with tomatoes and cheese are a tasty, fragrant and filling dish that perfectly combines the healthier barley pasta with the traditional Italian taste of tomatoes and herbs. The pasta is slightly nutty and has a pleasant texture that holds the sauce perfectly.

The ribs are first briefly boiled, then mixed with a homemade tomato sauce made with onions, garlic, tomatoes and dried Italian herbs. The whole mixture is topped with cheese and baked until golden brown and a beautiful, bubbling crust forms on the surface.

This dish is perfect as a main course for lunch or dinner. It’s also suitable for vegetarians and you can easily change it up to suit seasonal ingredients – add roasted vegetables, olives or tempeh. The combination of fibre from the barley and protein from the cheese makes it a balanced and satisfying meal that the whole family will enjoy.

Recipe Allergies

INSTRUCTIONS

1.Preheat the oven to 180°C (fan 160°C).
2.Cook the elbow mackerel in salted water until almost tender (al dente – about 1–2 minutes less than the package says). Drain and set aside.
3.Prepare the tomato sauce: Heat the oil in a pan, add the onion and fry until golden brown. Add the garlic and fry briefly. Pour in the tomatoes, add the herbs, salt, pepper and a pinch of sugar. Let the sauce simmer over low heat for about 10-15 minutes, until it thickens slightly.
4.Mix the elbows with the sauce and about 2/3 of the grated cheese.
5.Transfer to a baking dish, sprinkle the remaining cheese on top.
6.Bake in the oven for about 20 minutes, until the surface is golden and bubbling.