WTI Magazine #7 2013 Nov, 29
Author : Gambero Rosso Translation by:
In a fairly large bowl beat eggs, add a pinch of salt and gradually add flour, stirring with a fork until the dough consistency allows it. When it starts to harden knead by hand until dough is firm and elastic, form a ball, wrap in foil paper and let it rest in the fridge for at least an hour.Roll out the dough very thin and draw rectangles of 12 cm wide and 15 long.
Clean and wash the pumpkin, cut into cubes and cook in a pan with extra virgin olive oil and chopped shallots for 20 minutes, add salt and turn off the heat. Whisk the pumpkin with a hand blender and set aside. Cut the cheese into very small cubes (put aside a handful) and let it melt in a non-stick pan with the cream, stir occasionally.
Cook the pasta, four or five sheets at a time, in boiling salted water, drain well and spread on a clean cloth. Grease the base of four ceramic cocotte and begin to compose the lasagna: a layer of pasta, one or two tablespoons of pumpkin cream, a tablespoon of melted cheese.Continue until the height of the ramekins allows. Complete with slices of bacon and a few cubes of shredded cheese. Bake in preheated oven at 180 degrees for 15 minutes. Serve hot. Edited by Sara Bonamini
Additional Information
• type flow:First
• type recipe:Fresh Pasta
• No people:4
• Ingredients:Ingredients for 4 persone200 g 00100 g semolina flour 3 uova300 zucca1 scalogno180 g g g caciocavallo250 panna6 slices of bacon arrotolataolio virgin olive oil
• preparing minutes:20
• difficulty:Medium
• minutes cooking:20
• Author:Sara Bonamini
• Text preparation:
In a fairly large bowl beat eggs, add a pinch of salt and add little by little the flour, stirring with a fork until the dough consistency allows it. When it starts to harden knead by hand until dough is firm and elastic, form a ball, wrap in foil paper and let it rest in the fridge for at least an hour. Roll out the dough very thin and draw rectangles of 12 cm wide and 15 long. Clean and wash the pumpkin, cut into cubes and cook in a pan with extra virgin olive oil and chopped shallots for 20 minutes, add salt and turn off the heat. Whisk the pumpkin with a hand blender and set aside. Cut the cheese into very small cubes (put aside a handful) and let it melt in a non-stick pan with the cream, stir occasionally. Cook the pasta, four or five sheets at a time, in boiling salted water, drain well and spread on a clean cloth.Grease the base of four ceramic cocotte and begin to compose the lasagna: a layer of pasta, one or two tablespoons of pumpkin cream, a tablespoon of melted cheese. Continue until the height of the ramekins allows. Complete with slices of bacon and a few cubes of shredded cheese. Bake in preheated oven at 180 degrees for 15 minutes. Serve hot.
Edited by Sara Bonamini
