Lasagnette of semolina and watercress with radicchietti and ricotta
Instructions
Cold oil spice leaving to marinate for 24 hours chopped aromas: rosemary, thyme, Bay leaves and garlic.
Filter.
Blanch in salted water the leaves of watercress for a minute.
Drain holding aside a glass of water, squeezing them and pass them in the cutter.
In a bowl place the flour, fountain in the Middle put the vegetables and mix slowly until consistent and elastic dough, adding a little of the cooking water if the dough is too dry.
Let it sit half an hour, then roll out the dough with a thin pastry; cut into rectangles about 2 x 10 cm.
, place them on a clean towel and let them dry for a hour or so.
Put in a saucepan 3 tablespoons oil and chopped vegetables; Let dry, then add the radicchio, making them stand for a minute.
Remove from the heat.
Meanwhile, Cook in salted water the dough for a minute, drain, put it into the pan with the sauce, combine the ricotta and parmesan and lively focus, mix well for a minute.
Serve, completing with the remaining oil.
Ingredients and dosing for 4 persons
- For the dough:
- 250 g of remilled durum wheat semolina
- 150 g of watercress leaves
- For the gravy:
- 200 g of chopped radicchio (salad endive, chicory salad)
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- 2 tablespoons of scallion, carrots and parsley
- 1 tablespoon of grated parmesan cheese
- 4 tablespoons of olive oil extra virgin
- 1 leaf of laurel
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 clove of garlic
- Salt
- White pepper