Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 90 minuti |
Ingredients
| 200 g | of flour |
| 2 | egg |
| 1 L | Whole Milk UHT Microfiltered Sterilgarda |
| 100 g | of butter |
| 100 g | flour |
| un pizzico | of grated nutmeg |
| un pizzico | of pepper |
| q.b. | salt |
| 250 g | champignon mushrooms |
| 200 g | carrots |
| 250 g | broccoli |
| 250 g | grated Parmigiano Reggiano DOP |
| 30 g | extra virgin olive oil |
| 170 g | zucchini |
| 200 g | datterini tomatoes |
| 200 g | red onion |
| q.b. | salt |
| q.b. | pepper |
| q.b. | thyme |
| q.b. | water |
Preparation
- Pour the flour into a bowl, setting aside about 50 grams. In a separate bowl, beat the eggs, then add them to the flour and begin kneading until the ingredients are combined.
- Transfer the mixture to a pastry board and knead it, adding the reserved flour as needed, until the dough becomes smooth, firm, and elastic, then shape it into a ball. Wrap it in plastic wrap and let it rest for about 30-60 minutes outside the refrigerator in a cool, dry place.
- Meanwhile, prepare the béchamel sauce. Pour the butter into a pan, let it melt gently, then add the sifted flour, stirring quickly. Once you obtain a hazelnut-colored roux, add the boiling Sterilgarda Microfiltered Whole Milk and stir again.
- Season the béchamel with a pinch of pepper, salt, and a pinch of nutmeg, and continue cooking, stirring constantly, for 5-6 minutes, until the sauce reaches the desired thickness. Then, transfer the béchamel to a bowl and cover with plastic wrap.
- Wash all the vegetables and start chopping them. Peel and julienne the carrots, remove only the florets from the broccoli, and finely slice the onion.
- Trim the zucchini and cut them into julienne strips. Clean the mushrooms, slice them, and cut the cherry tomatoes in half.
- Once all the vegetables are prepared, pour the oil into a pan and add the carrots. Cook for a couple of minutes, then add the broccoli. Pour in a little water, cover, and cook for 3-4 minutes. Now add the onions, followed by the zucchini and mushrooms. Cook the vegetables, stirring occasionally. Once cooked, season with salt and pepper, then turn off the heat and add the cherry tomatoes and thyme.
- At this point, the egg pasta will have rested. Take the dough, divide it in half, and roll it out with a pasta machine. Reroll the pasta, reducing the thickness each time until it is about 2 mm thick. Once you have the pasta sheets, cut them into 8 rectangles measuring 15 x 20 cm. Blanch them for 1 minute in lightly salted boiling water, drain, and place them on a tray lined with a tea towel. If you prefer, you can quickly rinse the pasta sheets in a bowl of cold water to stop the cooking process, then lay them out on a towel.
- Once the pasta is cooked, take a 30x20 cm baking dish, add 2 or 3 tablespoons of béchamel sauce and spread it over the entire surface of the pan. Arrange 2 rectangles of pasta side by side, cover with more béchamel sauce, sprinkle with grated cheese and arrange 1/3 of the vegetables on top.
- Cover with two more sheets of pasta and continue in this manner for two more layers, until all the ingredients are used up. When you reach the last layer of béchamel sauce, sprinkle with more grated cheese, top with the vegetables, and bake in a preheated oven at 180°C (350°F) for 20 minutes, then turn on the grill and cook for another 5 minutes.
- Remove the vegetarian lasagna from the oven and serve while still hot.
Heat the butter and sauté the finely chopped onion. Add the thinly sliced salmon, deglaze with the wine, and let the alcohol evaporate. Add the ...
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