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Ingredientes
- 1 c. Firmly packed fresh basil leaves
- 6 lrg Sprigs Italian parsley, stems removed
- 1/2 c. Walnuts
- 3/4 c. Extra-virgin extra virgin olive oil
- 3/4 c. Grated Italian Parmesan cheese or possibly kosher Passover cheese Salt and freshly grnd pepper to taste
- 8 Tbsp. (1stick) unsalted butter
- 6 Tbsp. Passover cake meal
- 1 c. Warm lowfat milk
- 1 c. Ricotta cheese (can substitute pot cheese if kosher or possibly Passover ricotta can't be located)
- 8 x Egg matzos
- 1 c. Lowfat milk
Direcciones
- Author of the two-volume "Classic Cuisine of the Italian Jews", Giro Press,
- Pulse basil in bowl of food processor with parsley and garlic till finely minced. Add in nuts and pulse few seconds longer (you will want some "crunch"
- in sauce). Transfer to bowl. Add in oil and cheese and stir to combine. Season to taste with salt and pepper. Let pesto sauce stand at room temperature at least 1 hour before using.
- Meanwhile, heat butter and cake meal in saucepan and cook 2 min, stirring frequently. Add in warm lowfat milk all at once and cook 2 min longer, stirring vigorously with wire wisk. Add in ricotta cheese and simmer, stirring, till ricotta is almost completely melted.
- Coat bottom of deep 8-inch square baking dish, that should be slightly larger than the matzo, with 1 Tbsp. pesto sauce. Make alternate layers with matzo, pesto sauce, then dollps of ricotta sauce. Continue to make layers till all ingredients are used, ending with ricotta sauce. Use spatula to spread sauce proportionately over top. Pour remaining 1 c. lowfat milk over top. Cover with foil. Bake at 350 degrees for 30 min or possibly till bubbling.
- Cut into 8 squares. Serve immediately with salad.
- Makes eight servings.
