Just in time for the weekend I have a new low carb recipe for you: filled rondini with feta, paprika and cashew nuts! Discovered by kitchen gods and almost exactly the same. The combination of the different spices makes the grandiose taste of this dish. The rather tasteless Rondini will get a lot of steam under your butt. Roasted cashew nuts give the recipe that certain something. And a sauce made from my favourite San Marzano tomatoes* is always possible. This combination is really delicious to put in and of course also works great with rice. For me, this recipe was available for one day as a low carb variant and one day with wholemeal basmati rice.

– 2 Rondini
– salt + freshly ground pepper
– 40 g cashew nuts
– 2 cloves of garlic, peeled and chopped into small pieces
– 1 medium onion, peeled and chopped into small cubes
– 2 – 3 tbsp olive oil
– 1 flattened tsp chilli flakes
– 1 paprika, cleaned, washed and chopped into small pieces
– 1/4 tsp ground coriander
– 1/4 tsp cumin
– paprika powder hot as roses to taste
– 5 – 6 stems of fresh oregano, the leaves of it, washed and chopped into small pieces
– 200 g feta cheese
– 1 tin peeled tomatoes San Marzano*
– 40 ml vegetable broth
– 1/2 tsp honey

Preheat oven to 200 degrees top and bottom heat. Wash the rondini and cut off the lid approx. 2 cm below the stem. Using a spoon, hollow out until almost 1 cm of the edge remains. Season the inside of the rondini with salt and pepper. Cut the flesh into small pieces. Roast the cashew nuts without oil in a pan over medium heat, turning until golden brown. Remove from the pan and chop into small pieces. Pour 1 – 2 tablespoons olive oil into the pan and add the onions, garlic and chilli flakes and sauté for 2 – 3 minutes. Add the paprika and the Rondini fruit flesh and sauté for 4 – 5 minutes at high heat. Season with salt, freshly ground pepper, paprika powder, cumin and coriander. Remove the pan from the stove. Add 3/4 of the finely chopped oregano and 100 g crumbled feta cheese and mix well. Brush a casserole dish with a little olive oil. Add the San Marzano tomatoes, the vegetable stock, 2 tablespoons of the vegetable mixture from the pan, the remaining oregano and the honey and mix together. Pour the rest of the vegetable mixture into the two rondini and drizzle with the remaining olive oil. Pour them into the baking dish and place the “lids” of the rondini next to the tomatoes. Now cook on the middle shelf for about 40 – 45 minutes until the rondini are done. When the filling becomes too dark after about 25 – 30 minutes, place the “lids” on the rondini. Place one Rondini on each plate, serve with the tomato sauce and crumble the remaining Feta onto the tomato sauce. If you like, you can also add some fresh oregano.

Today I took 2 Rondini with me when I went shopping. Let’s see, 0b I cook the recipe again in the next days. As I know myself, I will try something new again. Or I make the version with minced meat again, also very tasty.

Tomorrow morning I will go to the weekly market in Braunschweig again. Let’s hope that the hip snow shower keeps within limits…

Have a good weekend.


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