Rucola lasagna and farewell TPS
You may have realized that for quite a while Tokyo Paris sisters was a lot of Tokyo and nothing from Paris. Well indeed... it seems that after a few years it is now time to move on and for the sisters to split. So after waiting for more than 6 months I have decided that it is now time to end this joint work. Of course, I will still be cooking and posting personally on IG and I am thinking about restarting my original food diary, but it will be only me. I will keep you updated about the new link and place where you will find me, with a revamped website and new format.
Thank you for following us. I hope you’ll be following me and continue enjoy French-Japan-Italian fresh and healthy cooking with me!
The last recipe is really simple but very very delicious, light and fresh, perfect for a spring day, unlike today.
Rucola and mozzarella lasagna
Make some pasta, or use dry one that you need to boil first. Wash and chop some fresh rucola, slice a mozzarella. In an oven dish pour some olive oil, add a layer of pasta, a layer of rucola, a few slices of mozzarella, repeat 3 or 4 times, finish with olive oil, salt and pepper. Bake at 200deg for 15min. Enjoy!