Feta parcels with tomato sauce and olive salad
1 hour 20 minutes
Total Time
1 h
Cooking Time
20 min
Preperation Time
Ingredients
| 1 | Möhre |
| 100 g | Knollensellerie |
| 1 | Schalotte |
| 2 | Knoblauchzehen |
| 8 | Tomaten |
| 5 Stiele | Thymian |
| 2 Stiele | Rosmarin |
| 2 Stiele | Majoran |
| 10 EL | Olivenöl |
| 75 ml | Gemüsebrühe |
| 75 ml | Weißwein |
| 2 Stück | Feta (à 200 g) |
| 2 Blätter | Filo- oder Yufkateig (aus dem Kühlregal) |
| 2 EL | Honig |
| 50 g | Kalamata-Oliven |
| 100 g | gemischter Blattsalat, küchenfertig |
| Salz | |
| Pfeffer, frisch gemahlen | |
| Zucker |
Instructions
Step 1 of 6:
Peel the carrots and celeriac and dice them small. Peel the shallot and garlic and chop finely. Remove the stalk bases from the tomatoes and dice them. Wash the herbs, spin dry, and remove the stalks. Set aside half of the thyme and rosemary for the feta parcels.
Step 2 of 6:
Heat 4 tbsp. of the olive oil in a pot. Sweat the prepared vegetables in it, except for the tomatoes, then deglaze with stock and white wine. Then add the tomatoes and season everything with salt and pepper. Bring the sugo briefly to the boil, then let it simmer for about 45 minutes.
Step 3 of 6:
Add the thyme, rosemary, and marjoram to the tomato sugo and season again with salt, pepper, and sugar to taste. Then leave the sugo to cool slightly.
Step 4 of 6:
Drain the feta and cut it in half. Halve the filo or yufka pastry lengthwise.
Step 5 of 6:
Brush the pastry strips with the remaining oil. Place a piece of feta at the lower end of each strip and drizzle with honey. Season with salt and pepper and sprinkle with thyme and rosemary. Wrap the feta in the pastry like a gift.
Step 6 of 6:
Heat a coated Frying Pan without any fat. Fry the feta parcels in it over a medium heat for about 5 minutes until browned all over. Remove and drain on kitchen paper.
Tipp:
Before Serve, drain the olives well and arrange them on plates with the salad. Drizzle with the lukewarm tomato sugo and place the feta parcels on top.
