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From Chef Alessandro
Giuntoli, Osteria del Circo, New York, NY
Lasagne
Carlofortina
(Lasagna with Cheeses and Pesto Sauce)
PASTA
- 1 pound
durum flour
- 2 ounces
all-purpose flour
- 4 eggs
- 2 egg
yolks
- Juice
of one half a lemon
- 1 tablespoon
olive oil
- Salt to
taste
BECHAMEL
- 2 quarts
milk
- 3 ounces
all-purpose milk
- 3 ounces
butter
- One-half
teaspoon nutmeg, grated
- Salt and
pepper to taste
Melt butter
in a saucepan. Add all-purpose flour and mix together for about 1 to
2 minutes. Add milk and mix with a whisk. Cook for 10 minutes.
PESTO
- 1 cup
extra virgin olive oil
- 1 bunch
basil
- 1 bunch
parsley
- 2 ounces
pine nuts
- One-half
ounce walnuts
- 1 ounce
pecorino cheese, cut in cubes
Put all
ingredients in a blender (except the oil). Add the extra virgin olive
oil gradually until well blended.
To be
used in the assembly stage:
- 1 pound
ricotta cheese
- 2 ounces
grated Parmesan cheese
PREPARATION:
PASTA
Roll the pasta very thin and cut into rectangular pieces about 4 inch
by 2 and one-half inches. Blanch pasta in a salted boiling water and
cool in ice salted water. When it's cool, layer the pasta on top of
a clean towel (alternating pasta and towel) to dry.
PESTO
SAUCE
Strain the pesto to take out the oil and add to the ricotta cheese.
SET-UP:
In a 12 by 14 inch lasagne pan, spread the bechamel to cover the bottom
of the pan. Layer the pasta on top of the bechamel, then add the ricotta
pesto mixture, more bechamel and then the grated Parmesan cheese. Repeat
the layers until everything is used. Top with Parmesan cheese.
Bake in
preheated over at 425 degrees for 40 minutes. Let cool for 10 minutes
and serve.
