Lend me your ears, it’s Mauro again, and I’m here to bring you a recipe that’s off the charts, folks! I’m talking about a lasagne with pesto straight from the pages of Santa Vittoria’s Secret Tuscan Cookbook, page 18 to be exact.
This dish is a shining example of the finest pasta dishes hailing from Italian cuisine, specifically from the Tuscany region, renowned for its rich and flavourful dishes. Drawing inspiration from the wholesome and flavourful Mediterranean diet, this dish combines fresh ingredients and bold flavours to create a taste sensation. Get ready to be transported to the heart of Italy with this classic, traditional Tuscan pasta dish. Don’t miss out on this epic recipe, it’s going to be a game changer!
Lasagne with Pesto and Cherry Tomatoes
Cooking Time: 60 MN, Serving Size: 6/8
1- Béchamel: 50Gr/1.7Oz butter, 80Gr/2.9Oz flour, 1.1Lt/35FOz milk, 1 teaspoon salt, White pepper, A couple of good pinches of ground nutmeg
2- Pesto: Check recipe pag 54 of Santa Vittoria’s Cook Book
3- 1kg/35Oz cherry tomatoes,
4- thinly sliced, 250Gr/Oz fresh pasta lasagne sheets
5- 60Gr/2Oz Parmesan for sprinkling over at the end
When you have a glut of basil in the garden it’s time to make pesto, and what better dish to make with pesto than this Lasagne with cherry tomatoes? If you have a salad spinner leave it in the cupboard. After washing the basil, dry it as Marta does, by folding it in a dish rag and twirling it above your head as fast as you can, until all the water has been forced out! Try to buy really thin fresh lasagne pasta. If you can’t get the very thin sort, you may need to cook the dish a little longer.
How to cook it?
Pre-heat the oven to 220C/428F. Set the sliced cherry tomatoes to drain in a colander for at least 20 minutes. (The drained juice can be thrown away.) Make the béchamel sauce by melting the butter in a pan, stirring in the flour and cooking for a minute before whisking in the milk, salt, pepper and nutmeg. Stir the sauce over a moderate heat until slightly thickened.
Smear a few tablespoons of béchamel on the bottom of a rectangular oven-proof dish, (35x25cm). Put a layer of lasagne on top. Ladle a good quantity of béchamel over the pasta and smooth it out evenly. It needs to be generous because the sauce will be cooking the pasta. Cover the sauce with spoonfuls of pesto, over which arrange a single layer of cherry tomatoes, seasoning well and sprinkling a little bit of grated parmesan. Repeat the layers until all the pasta, béchamel, pesto and tomatoes have been used up. Finish by sprinkling the final 60g Parmesan over the last layer of tomatoes, and bake at 220C/428F for 35 to 40 minutes, until nice and crunchy and golden brown on top. It’s a good idea to keep an eye on it the last 10 minutes, to see that it doesn’t get too brown.
Wine Suggestion: with this recipes I suggest a white wine like our Matilde IGT white.
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