Second lesson: the fresh egg pasta! The recipe we got from Silver Spoons , each has made his ... I make this, her with the zucchini and the sauce to the rice milk! What can I say once again, great!
For the pasta:
400 grams of wheat flour 4 eggs
a dribble of oil a pinch of salt
oil For the sauce: 100 gr
flour
oil virgin taste
1 l milk + water or milk to taste salt
nutmeg
For the lasagna:
a head of radicchio
a piece of pumpkin
onion
extra virgin olive oil salt pepper
caciotta
Parmesan
First, prepare the pasta! Place the flour in the center of the eggs, oil and salt and mix, if necessary, adding a bit 'of water. Wrap in a cloth and leave for half an hour.
Meanwhile, prepare the sauce: fry the onion, then add the radicchio and pumpkin pieces, salt and pepper and cook to taste.
also prepare the sauce by placing the flour in a casserole dish and pour over extra virgin olive oil needed to make a creamy sauce, put on the fire until it "makes the bubbles and slowly add the milk, working with the whip so there are no lumps. Bake for 50-10 minutes from boiling and let cool (if it hardens too much, as happened to us, add a little 'hot salted water).
Spread the dough with a rolling pin or with the machine (we Ihihih!), In thin strips that are then briefly boiled in salted water (so then you are also cooked in the oven).
Assemble everything: pay a bit 'of sauce on the bottom of the pan, put a layer of lasagne and sauce over the Pumpkin and radicchio with a little 'of caciotta (or Parmesan cheese or more to taste), even lasagna, then sauce, then tomato sauce, etc.. to cover everything with a generous layer of sauce covered with parmesan cheese (for browning).
Bake for 30-40 minutes or bake at 200 ° apart in cocottine portion as I did (always 200 °, but for less time). Ah
PS the photo is not exactly the best, it is a surplus ... O_O forgive me!
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