Lasagne al pesto (3)
Instructions
We need a marble mortar with a wooden pestle, 2 casseroles and a baking dish.
Prepare lasagna.
Knead the flour with a pinch of salt, the eggs and a little water, just enough to get a soft but sustained; allow to rest, covered, for 10 minutes, roll out the dough to a thickness of 2 mm and cut it into large rectangles.
Prepare the pesto.
Put in a mortar the basil leaves with a pinch of salt and the garlic cloves peeled and start to crush with a pestle.
Add the pine nuts and cheese and continue mashing with rotating movement.
Dilute with oil worked of pestle for few minutes, pulling with a spatula every now and then the dough was sticking to the sides of the mortar, then pour in the oil, stirring with a wooden spoon until a thick cream.
Cook the sauce melt the butter in a small saucepan, add the flour, making it come down from sieved, and mix well; season with salt, pepper and nutmeg, pour flush the hot milk and continue to Cook, stirring constantly, for about 10 minutes.
Boil pasta and vegetables slice potatoes and sprouted beans; Cook the vegetables for 10 minutes in boiling salted water and drain.
Supplemented, if necessary, the cooking water, add a tablespoon of oil, lessatevi lasagna and let them dry on a towel.
Fill the baking dish.
Spread in a baking dish a bit of pesto, then a layer of pasta, put the vegetables, seasoned with pesto and béchamel.
Continue alternating pasta, vegetables and seasonings, then passed in already warm oven at 180 degrees for 15-20 minutes.
Ingredients and dosing for 4 persons
- 400 g of flour
- 2 eggs
- 200 g of fine green beans
- 2 potatoes
- Salt
- Pesto:
- 1 bunch of ligurian basil
- 2 cloves of garlic
- 2 tablespoons of cheese
- 2 tablespoons of parmigiano
- 1 tablespoon of pine nuts
- 15 cl of olive oil extra virgin
- Coarse salt
- For the bechamel:
- 50 g of butter
- 40 g of flour
- 50 cl of milk
- Nutmeg
- Salt
- Pepper