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Title: Baked Lasagna with Asparagus and Pesto Categories: New, Text, Import Yield: 1 Servings 1 lb Asparagus, medium-sized 1 Recipe basic pasta, rolled -to thinnest setting, on -pasta machine 2 c Salsa balsamella 1 c Pesto sauce 1 c Grated pecorino sardo 1/2 c Bread crumbs --------------------------------PESTO SAUCE-------------------------------- 3 tb Pine nuts 2 c Fresh basil leaves, picolo -fino 1 Clove garlic 1 pn Sea salt 1/4 c Freshly grated parmigiano 3 tb Freshly grated pecorino 5 oz Ligurian extra virgin olive -oil In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil. To Prepare Baked Lasagna Dish: Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water. Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside. Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside. In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately. Yield: 4 servings Recipe by: Molto Mario MB1D32 Posted to MC-Recipe Digest V1 #631 by Sue |