Lasagne Verde Pasticciatan Con Funghi
Source of Recipe
Italy
Recipe Introduction
green lasagna with mushrooms.
Serves 4-6.
preheat oven to 350 degrees F.
List of Ingredients
Dough;
1/2 pound spinach, chard or beet greens
2 2/3 C flour
2 eggs
1/2 tsp salt
Filling:
1 1/2 C ricotta cheese
2 C tocco di funghi
2 C besciamella
1 C freshly grated Parmesan cheese
Recipe
Dough;
Steam the greens until tender. Squeeze dry and chop fine.
Place flour in a large bowl. Make a mound and form a well. Drop in 1 egg at a time, then spinach and salt. Beat flour into eggs. Knead 8-10 minutes. Roll out fairly thin. cut into rectangles 4 1/2 x7 inch. Cook 6 at a time for 3-4 minutes. dip into a bowl of cold water for 3-4 minutes. Lay out flat on absorbent toweling. repeat until all is done. This pasta, if you have extra can be dried or sprinkle with a little flour and freeze.
Oil a shallow baking dish and layer noodles on bottom. Spoon ricotta over and cover with a little of the sauce. Sprinkle with Parmesan cheese. Repeat until pan is as full as desired
Tocca Di Funghi
1/4 C olive oil
4 garlic cloves, crushed
1 handful parsley, chopped fine
1 tsp fresh marjoram
1 pound sliced mushrooms
2 C canned Roma tomatoes, chopped
salt
freshly ground pepper
Heat the oil in a large fry pan and saute garlic, parsley and marjoram for 1 minute. Add mushrooms and cook over moderate heat for 5 minutes or until tender. Add tomatoes, salt and pepper. Cook over high heat 8-10 minutes or until sauce starts to thicken, mashing the tomatoes gently with a fork.
Makes enough for 1 pound pasta.
Besciamella
8 T butter
3/4 C flour
4 C milk
1/2 tsp freshly grated nutmeg
1/2 tsp salt
fresh black pepper
Melt butter, add flour and whisk in. Heat the milk to scald. Add it to the flour mixture, whisking well. Cook over medium heat until thickened to a medium sauce and is smooth. Season with nutmeg, salt and pepper.
Cook an additional 15 minutes. It firms as it cools.
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