Today's photos speak for themselves: pistachio and mortadella lasagne, very lively and delicious. If you love focaccia with mortadella Bologna PgI, Green pistachio by Bronte Dop and burrata of Andria PgI that has been in fashion for a few years, don't miss these lasagna. On the other hand, that the lasagna and baked pasta recipes generally among the most loved by Italians is incontrovertible. Indeed, in view of the Christmas holidays (we cross our fingers) I refer you to my article with 15 IDEAS OF LASAGNE AND BAKED PASTA FOR THE HOLIDAYS, where you will surely find some delicious recipe that inspires you. And I'm passionate about it myself., as you can see from the many OF RECIPES LASAGNE that I have experienced in recent years.
The secret of these lasagna is to enrich the béchaeme with a pistachio pesto and extra virgin olive oil. The béchase takes a slightly green color and an intense taste of pistachio, becoming even more creamy and flavorful. Inside, the proven combination with mortadella, which is extremely delicate, unsouryd like speck or bacon. Lots of pistachio grains, dice of dop taleggio, also delicate and dissolving, a fragrant black pepper and Parmigiano Reggiano complete this truly amazing lasagna.
Pistachio paste, some advice
On the market there are salty pistachio pestos, ready-made, with varying amounts of pistachio from 40% to 70% You can add those to the béchaeme. Or buy a neutral pistachio paste (it is usually used in pastry and I recommend it to you, and you can also use it in savory recipes). But I suggest you make a very small effort and prepare pistachio pesto in the house. To avoid preservatives and use exclusively pistachio and extra virgin olive oil. You just have to blend (or beating at the mortar) the two ingredients, getting a coarse pesto, to which you can add a little’ pistachio grains for a more fun texture.
PISTACHIO LASAGNEPrint This
- a pack of fresh sheets for lasagna
- chopped pistachios, to taste
- 200 grams of very thin sliced mortadella
- 150 grams of grated Parmigiano Reggiano Dop
- 250 grams of taleggio Dop
- ground black pepper, to taste
- 20 grams of butter
- FOR PISTACHIO BÉCHAMELLE:
- a gallon of whole milk
- 80 grams of butter
- 80 grams of flour 00
- 120 grams of Bronte Dop green pistachio
- 30 milliliters of extra virgin olive oil
- Salt, to taste
The preparation of pistachio lasagna is very simple. The only thing you have to prepare is the béchase. Melt the butter over a gentle heat, add the flour and stir until you get a homogeneous mixture (Red). Heat the milk and cook the roux over very low heat always stirring. Pour the milk flush and in small quantities over the butter and flour roux, stirring quickly with the hand whisk until you get a lumpless batter Continue always pouring the milk flush on the mixture, until you fully incorporate it. Adjust salt and cook over low heat, stirring constantly, until the béchase has thickened by veiling the spoon.
For pistachio pesto, blend or beat the pistachio and extra virgin olive oil until a creamy mixture is obtained but with pieces of pistachio. Also add two tablespoons of pistachio grains. Combine pistachio pesto with béchase, stirring until the pesto dissolves. The béchase will take on a delicate green color.
Put some’ of bechamel on the bottom of the pan, cover with fresh sheets for lasagna, Add some more’ of bechamel. Distribute the mortadella cut into very thin slices (abundant), a few bits of taleggio, some’ of Grated Parmigiano Reggiano Dop and a little’ of chopped pistachios. Add some more’ of béchastics and cover with another set of sheets for lasagna. Continue until all the ingredients. I suggest you do 4-5 layers. Season the last layer with abundant béchase, Parmigiano Reggiano, pistachio grains and some butter bows.
Preheat oven to 200 degrees static. Cover the baking tray with aluminum paper and cook for 30 minutes. Remove the aluminum paper and gratin the pistachio lasagna for 10 minutes or until a golden crust has formed on the surface. Bake and let the pistachio and mortadella lasagna rest for 10 minutes before serving. Bon appétit!
THE PAIRING: Prosecco Doc Rosé, Brut Millesimato 2019 by Bottega. A wine that made its debut in 2020 on the market and that is characterized by pleasant floral notes and fruity scents (Ribes, strawberries) and for a freshness on the palate, able to degrease and clean the mouth from the fattest elements of this recipe that definitely deserves a little boil’ Structured.