Italian duck breast with tomatoes and lasagnette

Cut the skin of the duck breast fillets crosswise so that a diamond pattern is formed and sprinkle with the rosemary.

Heat a frying pan without oil or butter and bake the duck breast fillets on the skin side 7 min.

Turn over and cook for another 4 minutes. Remove from the pan, leave to rest for 8 minutes.

Heat a frying pan with non-stick coating without oil or butter and add the spinach and let it shrink into parts.

Let the spinach drain well in a sieve and put in a high cup. Add the cream, pepper and possibly salt and puree with the hand blender into a sauce.

Halve the tomatoes. Heat the oil in the same frying pan and fry the tomatoes for 4 min. On medium heat.

Meanwhile, cut the lasagne sheets in length into 4 ribbons. Cook the pasta in 4 minutes until al dente. Cut the duck breast in the width into slices that are as thin as possible.

Drain the pasta, mix with spinach sauce and spinach and spread over deep plates.

Divide the to and duck breast fillet over it. Sprinkle with the cheese and season with salt and pepper.