Lasagna ricotta
Instructions
Boil lasagna in boiling salted water.
Drain underdone.
Meanwhile, cut the mozzarella into cubes.
Put on the heat a large saucepan with the butter and soon you will be golden, join the anchovy fillets spappolandoli with a fork: throw this relish the lasagne and thereupon the mozzarella cubes.
Stir continuously, keeping the heat low, until the mozzarella has melted and starts to spin.
Sprinkle with a generous pinch of pepper and a handful of grated Parmesan.
Serve immediately to the table piping hot.
Ingredients and dosing for 4 persons
- 500 g of dough dried egg lasagna type
- Salt
- 1 mozzarella from 200 g
- 4 anchovy fillets
- 60 g of butter
- Pepper
- Grated parmesan cheese