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Рецепт Baked Lasagna With Two Pestos
by Global Cookbook

Baked Lasagna With Two Pestos
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Ингредиенты

  • 1 x recipe Basic Fresh Egg Pasta see * Note
  • 3 c. Salsa Balsamella see * Note
  • 2 c. Basil leaves packed tightly
  • 3 x Garlic cloves
  • 1/4 c. Pine nuts
  • 1/4 c. Freshly-grated Parmigiano-Reggiano
  • 3 Tbsp. Freshly grated Pecorino
  • 1 c. Ligurian extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 c. Pitted black Ligurian olives
  • 1/4 c. Fresh basil leaves tightly packed
  • 1/4 c. Pine nuts
  • 3/4 c. Ligurian extra-virgin extra virgin olive oil
  • 1/4 c. Freshly-grated Pecorino Sardo

Инструкции

  1. Preheat oven to 400 degrees.
  2. Roll the Basic Fresh Egg Pasta out to thinnest setting, cut into 3" squares, blanched 1 minute in boiling water and shocked in ice water.
  3. Process the ingredients for each pesto separately in a food processor till smooth. Divide Salsa Balsamella into two mixing bowls. Add in Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 six-inch gratin dishes, place 2 Tbsp. basil-bechamel mix. On top of which, lay one piece of pasta (in each dish). On top of the pasta, place 2 Tbsp. of Pesto Two. Place a piece of pasta on top of the short stack. Continue till all pasta and bechamel mixtures are used up (about 7 or possibly 8 pcs high, topping with a dollop of basil bechamel). Place in oven and bake 15 to 20 min, or possibly till bubbly and slightly golden on top. Serve immediately.
  4. This recipe yields 4 first course servings.