| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ligurian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 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 |
| 3 | T | Pine nuts |
| 2 | c | Fresh basil leaves, picolo |
| fino | ||
| 1 | Clove garlic | |
| 1 | pn | Sea salt |
| 1/4 | c | Freshly grated parmigiano |
| 3 | T | Freshly grated pecorino |
| 5 | oz | Ligurian extra virgin olive |
| oil |
INSTRUCTIONS
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 <suechef@sover.net> on Jun 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1846
Calories From Fat: 1404
Total Fat: 160.5g
Cholesterol: 69.2mg
Sodium: 2217.8mg
Potassium: 1079.3mg
Carbohydrates: 60.8g
Fiber: 7.1g
Sugar: 4.3g
Protein: 50.4g