The last snake of the week - A sweet treat

Now that it's been cooked and eaten, I rat is, Iealize I could have made a biblical snake. That is, I could have used an apple.
That's a thought for the future.

The last snake of the week is a very sweet one.


Yield: 4 servings

Dough

• 200gr flour
• 1 egg
• water
• some salt

Stuffing

• 300gr sweet potatoes, boiled and peeled
• 100gr grated milk chocolate
• 80gr coconut, powdered

Cut some dried figs and put some raisins in hot water for half an hour. Drain and squeeze them.
Grease a baking tin with oil, then put the serpentone and some water. Cover it with some ricotta, then with the figs and the raisins.
Cook for 15-20 minutes at 200°C, or until it starts to brown.

A vegan snake with peppers

Yet another snake, the 6th for this week.

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 400gr of potatoes, cooked, peeled and seasoned with salt, pepper and oil
• 300gr peppers, stir fried in oil with some onion

Grease a baking tin with oil, then put the serpentone and some water.
Put some sun-dried tomatoes, some oil and some raisins.
Cook for 15-20 minutes at 200°C, or until it starts to brown.

Serpentone with mozzarella and mushrooms

 Today's serpentone is with mushrooms and mozzarella.

Yield: 4 servings

Dough

• 200gr flour
• 1 egg
• water
• some salt

Stuffing

• 400gr of potatoes, cooked, peeled and seasoned with salt, pepper and oil
• 150gr mozzarella
• 150gr mushrooms, stir fried with oil, onion and garlic

Cook as previously stated with some cream on top. Garsnish with some dill or parsley.

Vegan serpentone with potatoes and green beans

Todays' recipe is simple and quick. Even though I don't love green beans very much, I really enjoyed it.

 Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 400gr of potatoes, cooked, peeled and seasoned with salt, pepper and oil
• 200gr of green beans, boiled and stir fried with oil and onion

Grease a baking tin with oil, then put the serpentone and some water.
Make a sauce with some oil, roasted peanuts, sunflower seeds and chive in a blender. I kept it rough to leave it crunchy.
Cook for 15-20 minutes at 200°C, or until it starts to brown.

Duo-denus - A sweet vegan serpentone that resembles an intestine

I finally found a place where they sell sweet potatoes. I gave you a recipe in which I mentioned my will to use it. This time, I could do as planned.


Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 sweet potatoes, boiled, peeled and mashed
• 3 red onions, stir fried in oil and caramelized with some water and honey
• 50gr sunflower seeds

Put the stuffing on 30x6cm sheets of pasta.

I have tried again to cook it in a frying pan with some water. The result is not what I expected, as it opened in a couple of points (but at least it didn't lose the stuffing). Besides, it looks like a part of intestine...
But it's good, with banana slices and walnuts.

Son of Mr Green Genes - Serpentone with broccoli, cabbage and green beans

I already told you I love artichokes and I can't find them here in Poland. But I got something that has a very similar taste: topinambour. It's the tuber of a sunflower variety and one of its names is also Jerusalem Artichoke.
Today we can make a vegan serpentone with its help!


Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr broccoli, boiled in salted water and stir fried with oil and garlic
• 200gr cabbage, cut in slices (julienne) and treated as above
• 150 green beans, boiled in salted water and stir fried with some oil (and onion, if you feel like)
• 300gr topinambour, boiled in salted water (and peeled)

Size of the pasta sheet: 15x6cm. Topinambour paste first, then the other vegetables.

Grease a baking tin with oil, then put the serpentone and some water. I added some beer, too.
Cook for 15-20 minutes at 200°C, or until it starts to brown.
Then, cover with a pesto made with extra-virgin olive oil, garlic, dill and roasted cashew nuts.

Baby snakes - Serpentone: a long snake of pasta

Two weeks ago, I played with the dimensions of a tortellone and I got a giant one.
Last week, we saw the tortelli con la coda from Piacenza. I thought then that I could do something with their length, rather than just make a big square of pasta.
So I got this very long sort of cannellone, but with a spinal cord!
As it didn't exist before, I can give it a name and I don't have to start with a traditional recipe.
I like very much cheese, so the first episode about the big snakewill be with four cheeses.
Being an evolution of the tailed tortelli from Piacenza, the dough is the same.

Yield: 4 servings

Dough

• 200gr flour
• 1 egg
• water
• some salt

Stuffing

• 300gr mozzarella
• 200gr Gorgonzola
• 200gr Grana Padano, grated
• 200gr Gouda

 After you've rolled the pasta sheet, cut rectangles 6cm high and 30cm long. Close like you would for a tailed tortello.

Cooking them is tricky. Today, I tried to make a compromise, but I reckon it's not the best way.
Bring to a boil some water in a frying pan and some salt. Then put the serpentone and let it cook for 4 minutes, more or less. Move it often, as it tends to stick to the pan.
Pour some tomato sauce in the pan. Let it adsorb some sauce and then put it in the plate.
You could put some grated cheese on top, but it's so full of it that it wouldn't make much sense to me.
Alternatively, I guess they should be cooked in the oven, like lasagne.
I will try this week.