| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Travels, A, La, Carte |
6 |
servings |
INGREDIENTS
| 600 |
g |
Flat postage-stamp pasta pieces or; roughly the size of |
|
|
; lasagne broken into squares, a postage stamp |
|
|
Salt and pepper |
| 175 |
g |
Speck or smoked streaky bacon; thickly sliced and |
|
|
; cut into strips |
| 3 |
tb |
Lard |
| 750 |
g |
Ricotta or curd cheese |
| 150 |
ml |
Creme fraiche; or soured cream |
|
|
; mixed with double |
|
|
; cream |
INSTRUCTIONS
Preheat the oven to 160C/325F/gas 3.
Boil the noodles in plenty of salted water until just al dente.
Drain thoroughly and rinse under the cold tap. Fry the speck in the lard
until browned. Strain off the fat and reserve.
Pour a little of the hot fat into a wide shallow baking dish and tip-tilt
to cover the base. Spread out one third of the cooked noodles in the dish.
Dot with half the ricotta and half the creme fraiche and season well.
Repeat the layers, then cover with the remaining noodles. Scatter over the
bacon and drizzle over 4 tablespoons of the reserved fat. Bake in the oven
for 25-30 minutes, until lightly browned on top. Serve hot from the oven.
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