Lasagne with basil oil and garlic

2_03873 LASAGNA at NICE with olive oil, garlic and basil sauce INGREDIENTS for 4 PEOPLE 400 g thin egg pastry divided into rectangles about 15 x 10 cm, an eggplant, 400 g of red and yellow peppers, green 2 celery sticks, 50 g of shelled beans small and keep, 40 g of Parmesan, 40 g of grated Parmesan, 30 g anchovy fillets in oil, 40 g of black olives, a bowl of peanut oil, 8 Tablespoons extra virgin olive oil, 5 sprigs of basil, 2 cloves of garlic, pepper, salt.

Clean and wash eggplant, peppers and celery.

Divide them into cubes of 4-5 mm.

Remove the center of the eggplant, if it contains too many seeds.

Heat the oven to 220° c clean the Basil with damp paper towels.

Peel the garlic.

Heat the peanut oil in a skillet.

Friggetevi a minute the vegetable cubes.

With slotted spoon, drain on paper towels.

FRY 20 seconds oil and basil leaves garlic cloves.

Drain on paper towels.

Beat them, incorporating extra virgin olive oil (leave some whole basil leaves).

Pour into a bowl of vegetables, nuts, anchovies and sliced olives, and Parmesan.

Add salt, pepper and mix well with two spoons.

Boil 4 l of water in a large saucepan.

Bake a minute rectangles of dough in 4 shooting.

Drain with the ladle in bowl filled with cold water.

Collect them by hand and allargateli on of dish cloths.

Arrange on a plate 4 rectangles of dough.

Seasoned with vegetables, grated Parmesan and Basil oil.

Cover with remaining rectangles, season and continue until exhaustion ingredients.

Pass the plate 8 minutes in the oven.

Serve with more oil and fried Basil VARIANTS try this fragrant seasonings to make other special recipes.

2_03874 LINGUINE SALAD Prepared the sauce with fried vegetables, nuts, olives, anchovies and Parmesan cheese.

Add salt and pepper.

Prepare the garlic oil and fried Basil.

Cook al dente 320 g of linguine, drain, rinfrescatele and flavour them with the vegetables.

Add the aromatic oil, stir.

Complete with two hard-boiled eggs into wedges and fried basil leaves.

02654 TABULEH with raw and cooked VEGETABLES Softened 250 g precooked for semolina couscous.

In 350 ml of boiling salted water and added with a tablespoon of olive oil.

Let rest 10 minutes, add the garlic and Basil oil.

Work the flour with two forks and then with your fingers greasy oil, so as to eliminate any lumps.

Add fried vegetables, olives, anchovies and radishes, cucumbers and diced tomato pulp.

Let stand at least one hour in refrigerator and serve with fresh basil.