| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Ligurian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 2 | c | Basil leaves, packed tightly |
| 3 | Cloves garlic | |
| 1/4 | c | Pine nuts |
| 1/4 | c | Parmigiano Reggiano, freshly |
| grated | ||
| 3 | T | Pecorino, freshly grated |
| 1 | c | Ligurian olive oil |
| Salt and pepper, to taste | ||
| 2 | c | Black Ligurian olives |
| pitted to yield 1 cup | ||
| 1/4 | c | Fresh basil leaves, tightly |
| packed | ||
| 1/4 | c | Pine nuts |
| 3/4 | c | Ligurian extra virgin olive |
| oil | ||
| 1/4 | c | Pecorino Sardo, freshly |
| grated | ||
| 3 | c | Bechamel sauce |
| 1 | Recipe basic pasta dough |
INSTRUCTIONS
Preheat oven to 400 degrees F. Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1 minute in boiling water and shock in ice water. Divide bechamel sauce into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin dishes, place 2 tablespoons basilbechamel mixture. On top of that, lay one piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of Pesto Two. Place a piece of pasta on top of the short stack. Continue until all pasta and bechamel mixtures are used up (about 7 or 8 pieces high, topping with a dollop of basil bechamel). Place in oven and bake 15 to 20 minutes, or until bubbly and slightly golden brown on top. Serve immediately. Recipe by: MEDITERRANEAN MARIO #ME1A01 Posted to MC-Recipe Digest V1 #989 by Sue <suechef@sover.net> on Jan 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2173
Calories From Fat: 1480
Total Fat: 170.5g
Cholesterol: 299.4mg
Sodium: 5205.1mg
Potassium: 864.6mg
Carbohydrates: 25.6g
Fiber: 2.7g
Sugar: 5.6g
Protein: 140.7g