You definitely need to taste this dish: Pistachio Lasagna! I mean it, this is the best lasagna I’ve ever made so far 😉 If you like pistachio, make this recipe and tell me what you think… I really loved them and I ill definitely make them again!
This morning the weather is sparing us, so we are visiting Montepulciano, a very nice village, which is enchanting us with its typical cellars, the huge variety of wines and the tasting of its great pecorino!
I leave you to the recipe of my Pistachio Lasagna and go for gastronomy shopping, read you tomorrow!
Ingredients for the pistachio sauce:
100 gr of crushed pistachio
1 clove of garlic
25 gr of grated parmesan
100 ml of extra-virgin olive oil
cheap Nolvadex salt
Preparation Time: 30 min
Baking Time: 30 min
Total Time: 1 hour
Make the béchamel.
Combine butter and flour in a saucepan on a medium heat.
Add milk, salt, pepper and nutmeg.
Cook, while continuous stirring with a wooden spoon, till getting a fluid sauce.
Now let’s start making pesto sauce: put pistachio, garlic, parsley and parmisan in a suitable container.
Start blending the ingredients with the hand-held mixer, while slowly adding oil.
Season to taste, and keep blending till getting a smooth sauce.
Blanch lasagna sheets in a large pot full with hot-boiling salted water with a little oil.
Drain them still a quite firm, and place them on a clean cloth.
Now let’s start to arrange lasagna.
Spread some béchamel on the bottom of a casserole, then place a first layer of lasagna sheets of it.
Spread some béchamel and pesto sauce over them: slightly stir them with each other.
Add a few slices of provola and a handful of diced speck.
Cover with a second layer of pasta and go on with the other layers.
Finish with a layer of pasta.
Cover with béchamel and spread with parmesan.
Bake for 30 minutes at 180°C.
Let cool down for a while, then slice and serve.
Nessuna ricetta simile a Pistachio Lasagna.All Recipes, recipe by Flavia Imperatore
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