A personal homage to a region that I like very much, Campania, using two ingredients that I like very much: the pouring from Cetara and mozzarella di bufala Dop. In truth this lasagna is a bit’ a game about the hoax in many variations, Since I used mozzarella di bufala, Buffalo and buffalo milk butter concentrate to make bechamel. It's calledLatterì: is a buffalo milk to 100% with a fat content of 18%. Since a few weeks I am working within a group of experimentation that is considering the versatility of the product and I'm learning how to handle it, because it has a very creamy consistency (closer to that of cream rather than milk) and a naturally sweet flavor. For some time I had discovered the burro di bufala, I use all the time, and now I'm appreciating this product that allows you to use less sugar and less starch in sweet and savory dishes brings delicacy and softness, with a unique and unmistakable flavour. The result is a very soft and gentle bechamel, with a delicate aftertaste unmistakable, that fits naturally with the flakes of mozzarella di bufala Dop. Crunchy crumbs of bread crumbs with pouring from Cetara, thyme and olive oil complemented the dish, very very easy to prepare. I made the sheets for lasagna at home, but you can also buy them: take those scratchy, they absorb the sauce. Servant this lasagna dish, After passing the plate a minute in the preheated oven and turned off, If we are at most 4, whereas if we're more the compose as a normal lasagna in single portions and, before serving, I add more flakes of fresh Buffalo mozzarella. Of course you can prepare this lasagna with the regular whole milk and using the usual doses for the bechamel. Bon appétit!
Ingredients for 4 people:
- 150 grams of sheets for lasagna (to make them at home click here)
- 500 milliliters of buffalo milk concentrate or whole milk
- 25 grams of butter of bufala or normal
- a Dop Buffalo mozzarella from 500 grams
- 1 tablespoon flour
- Timo as required
- 120 grams of bread crumbs
- 2 tablespoons pouring from Cetara
- salt and pepper
- extra virgin olive oil as required
- the zest of an organic Lemon
For the bechamel to prepare a roux making melt butter over very low heat, then add the flour and stir until the mixture is smooth. Cook the roux on very low heat for 2 minutes, stirring constantly, so far from heat, add slowly the buffalo milk. Season with salt, pepper and cook over low heat, stirring constantly until the cream begins to thicken. You have to keep it hot or you may be able to heat it before you use it.
For crispy bread crumbs, coarsely chop with the breadcrumbs and roasted in a pan over low heat with extra virgin olive oil and anchovy sauce. When it is crunchy, Add the thyme and freshly ground black pepper.
Reduce the mozzarella into small flakes (by hand, not with the knife!).
Boil the sheets for lasagna in boiling salted water in which you have put a couple of tablespoons of olive oil, then drain them al dente and grease again with a little oil to keep the sheets separated from each other.
Open lasagna dish composition: have the first lasagna sheet the bechamel hot Buffalo, some’ by timo, some lemon zesta, mozzarella in bows and crisp bread crumbs. Then cover with another sheet and season always with bechamel, Thyme, lemon, mozzarella and crunchy crumbs. Pass the dishes one minute in warm oven and turned off and serve immediately.
Composition of normal lasagna dish: butter a baking dish or individual serving dishes, then dial the lasagna layered like usual, ending with the bechamel. Bake at 200 degrees for 10 minutes (as long as you heat up all), Garnish with fresh Buffalo flakes and serve immediately. Bon appétit!