Esta es una exhibición prevé de cómo se va ver la receta de 'Baked Lasagna With Two Pestos' imprimido.

Receta Baked Lasagna With Two Pestos
by Global Cookbook

Baked Lasagna With Two Pestos
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

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

  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.