White Lasagna with Sicilian broccoli and smoked cheese. A lasagna inspired by my use of Sicilia Sicilian broccoli, dark green, with small flowers and leafy. Today's recipe is actually a recipe of archives dating back to the earliest months of life blog. A few days ago I reread and I shivered in both photo for both text, some’ inaccurate. Then, Since it's a recipe that I like very much, with seasonal vegetables and also perfect for the upcoming holidays, I decided to do it again, take new pictures and rewrite the whole thing. And so now here are the white lasagne with broccoli and smoked cheese.
The broccoli is cooked in a pan with garlic, olive oil and chilli and the result is an extremely tasty vegetarian lasagna. Those who can't do without meat can add a rich sautéed Diced Bacon, but I would recommend that you try the recipe as it stands because it is already very flavorful.
The white lasagna with broccoli and smoked cheese move, Obviously, in a traditional kitchen area, and that is why I decided to make the pasta for lasagna by hand: the recipe and the doses can be found HERE, and I guarantee that the commitment, the result with the homemade pasta is of absolute excellence. If by chance you think you prepare them for Christmas or new year, Remember that the pasta can be prepared in advance and freeze. I leave you remembering to take a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and, in addition to SICILIAN RECIPES and I wish you good day.
a pack of fresh egg lasagne (But if you want to make them at home found here the recipe with doses)
1 litre of full cream milk
4 tablespoons flour (about 80 grams)
60 grams of butter
salt to taste
1 kg of green Sicilian broccoli
a small piece of chili pepper
two cloves of garlic
a pinch of nutmeg
black pepper, to taste
salt and extra virgin olive oil, to taste
300 grams of smoked cheese
pecorino cheese PDO, to taste
grated Parmigiano Reggiano PDO, to taste
some flakes of butter
20 grams of breadcrumbs
little vegetable broth
To prepare the white lasagna with Sicilian broccoli and smoked cheese, Clean the broccoli from the hard parts and wash them well, then boil them in salted water for 10 minutes and drain. In a pan pour a drizzle of extra virgin olive oil, combine the shirted garlic and chilli, so Brown. Add the broccoli and FRY for about 15 minutes, turning them often. Season with salt and pepper and set aside.
For the bechamel: melt the butter in a saucepan over low heat. Remove the pot from the heat and add the butter to the flour, slowly and stirring constantly to form a roux (compound) smooth and homogeneous. Pour slowly the hot milk, making it absorb before adding more and adjusting salt. Cook over low heat stirring constantly: the béchamel sauce will thicken up and will be ready when will veil the spoon. Should not be too thick. Remove from heat and mix in a pinch of nutmeg, grated pecorino and parmigiano.
Preheat the oven to 180 degrees and cut the smoked cheese. In a pan put on the bottom a couple of tablespoons of bechamel and put a first layer of lasagna, then part of broccoli, the smoked cheese, Sprinkle with Parmesan and pecorino cheese and cover with bechamel. Repeat until all the ingredients are: I usually get 3-4 layers of lasagna. On the last layer of the white lasagna with Sicilian broccoli and smoked suede put only béchasal, Parmesan cheese, Sprinkle with bread crumbs and some flakes of butter. Pour in the corners of the pan a few tablespoons of vegetable broth. Cover with foil and bake for about 25-30 minutes, then remove the aluminum and make a few minutes gratin, until the surface is golden lasagna. Remove from oven and let stand the white lasagna with Sicilian broccoli and smoked cheese for a few minutes before serving. Bon appétit!
MATCHING: We suggest a Sicilian white wine winery Miceli White Sicilia I.G.T.. We chose the 'Salgalaluna' Igt, a wine made from pure Cricket, an ancient white grape typical of Trapani and Marsala. Its intense aromas of fresh fruit, bread and Apple make it perfect for a savoury dish like this lasagna.