Running time: 5 hours Rest
Difficulty Level: Medium
DOSE: 8 People
INGREDIENTS FOR FRESH BASIL PASTA:
300 grams of flour,
2 eggs, 2 egg
,
1 large bunch fresh basil,
2 tablespoons extra virgin olive oil, salt
.
PROCEDURE FOR PASTA FRESH BASIL:
Wash the basil and chop finely with a chopping knife
In a large bowl, pour the flour, basil, eggs, egg yolks, oil and salt.
Mix everything, first with a fork, then for a few minutes with hands on floured cutting board.
Form a ball and cover it with transparent paper first, then with a cloth.
Let stand at room temperature for at least 1 hour before using.
INGREDIENTS FOR THE SAUCE PARMESAN LIGHT:
1 liter of milk,
100 grams of flour,
50 grams of Parmesan cheese, nutmeg
,
salt, pepper
.
PROCEDURE FOR THE LIGHT IN PARMESAN SAUCE:
Pour the milk in a saucepan with the grated Parmesan cheese and bring to a boil;
, then add salt, pepper and grated finely grated nutmeg, then add the flour and stir with a wooden spoon for about 6 / 7 'til the sauce will thicken.
If they were to remain the curb of flour, pass the sauce with the minipinner.
Once cool, store in refrigerator until ready to use.
INGREDIENTS FOR Sauté the vegetables: zucchini 8
clear
2 eggplants, carrots
5,
3 potatoes,
350 g fresh peas,
200 grams of beans,
3 cloves garlic,
extra virgin olive oil, salt
.
PROCEDURE FOR Sauté Vegetables:
After washing and cleaned all the vegetables, bring to a boil a pot of water reaches a boil, and when dipped with the peas and beans , cook for about 30 '.
Meanwhile, cut in small cubes on a cutting carrots and potatoes at this point Heat a pan with a little olive oil and crushed garlic and cook over medium heat until the vegetables will not be soft, the adottatelo same procedure for the eggplant and zucchini, peas and beans while they are already boiled, regulator with fewer minutes of cooking.
salt after cooking, transferred to separate plates and set aside until ready to use.
INGREDIENTS FOR BALLS:
600 grams of vegetables sauteed,
70 grams of Parmesan cheese, 1 egg
,
breadcrumbs,
extra virgin olive oil,
salt.
PROCEDURE FOR BALLS:
Parmesan Puree finely in a food processor.
Unitel with vegetables, egg and a pinch of salt, mix together the mixture slightly and pass through the mixer.
Transfer to a bowl and formed many small balls, impanatele in breadcrumbs and place them on parchment paper with a little olive oil in a pan.
Bake at 200 ° C for about 10 '.
place them on a plate and reserve part.
INGREDIENTS FOR COMPOSITION:
a dose of fresh pasta with basil,
a light dose of sauce Parmesan,
light meatballs with vegetables,
sauteed vegetables,
2 glasses of milk,
100 grams of cheddar,
70 grams of grated parmesan cheese,
2 liters of water
extra virgin olive oil.
PROCEDURE FOR THE SETTLEMENT:
Roll out the dough with the machine in many rectangles of thin sheet, meanwhile filled with water and extra virgin olive oil a large pot, bring to a boil and immerse four sheets of dough at a time, cook a 'about, drain and arrange on a platter on aluminum foil, etc. from one layer to another, so as not to stick to the rectangles of dough one at 'else.
finished, you can begin to make the lasagna;
Spread a layer of sauce and a tablespoon of milk at the bottom of the pan, then laid a layer of pasta, then the vegetables, meatballs and sauce and then cover with milk, another layer of pasta, sauce and milk, then concludes with the vegetables, a bit 'of milk, cheddar cheese and parmesan.
Bake for 40 'at about 200 ° C.
Remove from the oven, let stand 30 ', served hot and good appetite!
March 16, 2010
0 comments:
Post a Comment