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From Chef Alessandro Giuntoli, Osteria del Circo, New York, NY
Lasagne Carlofortina
(Lasagna with Cheeses and Pesto Sauce)

  • 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


  • 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.


  • 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


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.

Strain the pesto to take out the oil and add to the ricotta cheese.

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.


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