Recipe By : Molto Mario MB1D32
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound asparagus, medium-sized
1 Recipe basic pasta
rolled to thinnest setting -- on pasta machine
2 Cups salsa balsamella
1 Cup pesto sauce
1 Cup grated pecorino sardo
1/2 Cup bread crumbs
To Make Pesto Sauce:
3 Tablespoons pine nuts
2 Cups fresh basil leaves, picolo fino
1 Clove garlic
1 Pinch sea salt
1/4 Cup freshly grated parmigiano
3 Tablespoons freshly grated pecorino
5 Ounces Ligurian extra virgin olive oil
In a large stone mortar, place pine nuts, basil, garlic and salt and grind
with a pestle until paste. Add cheeses and drizzle in olive oil, beating
with a wooden spoon. Store in jars, topped with extra virgin olive oil.
To Prepare Baked Lasagna Dish:
Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons
salt. Set up ice bath next to boiling water.
Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove,
drain well, and cut into 4-inch to 5-inch pieces and set aside.
Cut pasta into 5-inch squares and drop into same boiling water as
asparagus. Cook one minute until tender. Remove and refresh in ice bath.
Drain on towels and set aside.
In a mixing bowl, stir balsamella, pesto, and grated cheese together until
mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on
the bottom of each one. On top of pasta, place the following: 3 pieces of
asparagus, followed by 2 tablespoons pesto, followed by another piece of
pasta. Continue with this layering until you have 4 pieces of pasta and 4
layers of asparagus and pesto mixture. Lay one more piece of pasta on top,
followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin
dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15
minutes, or until bubbling and golden brown on top. Remove and serve
immediately.
