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Ingredientes
- 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
Direcciones
- Preheat oven to 400 degrees.
- 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.
- 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.
- This recipe yields 4 first course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 75 | 82% |
| Total Fat 8.95g | 11% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.51g | 0% |
| Protein 2.18g | 3% |
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