A very subtle recipe which combines the fresh flavours of courgettes and cherry tomatoes with the bolder, more aromatic taste of gorgonzola.
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INGREDIENTS |
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Lasagne all'uovo Barilla |
10 |
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no. |
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Sweet blue cheese |
200 |
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g |
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Zucchini (Italian squash) |
150 |
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g |
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Butter |
55 |
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g |
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Wheat Flour |
55 |
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g |
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Grated Parmesan cheese |
35 |
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g |
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Whole milk |
900 |
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ml |
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Cherries tomato |
15 |
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n° |
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Shallot |
1 |
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n° |
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Dry marjoram |
1 |
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tea spoon |
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Extra virgin olive oil |
3 |
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tablespoons |
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Nutmeg |
1 |
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pinch |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Brown the chopped shallot in the oil, add the diced courgettes and the marjoram and cook for 3 minutes. Season with salt and pepper and remove from the heat. |
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| 2. |
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To make the bechamel sauce, melt the butter in a saucepan, whisk in the flour, add the hot milk, a pinch of nutmeg and salt, bring to the boil, mixing all the time to prevent lumps forming. Add the gorgonzola in small pieces, allowing it to melt slightly. Add the courgettes and halved cherry tomatoes to the bechamel. |
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| 3. |
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Butter an oven dish and spread a ladlefull of the bechamel and filling over the bottom, arrange two sheets of Lasagne, cover with the filling, a layer of bechamel and sprinkle with Parmigiano Reggiano cheese. Continue like this to build up five layers and then bake in the oven at 220°C for 20 minutes. |
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CHEF'S NOTE |
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You can replace the shallot with leek sliced into rounds, which goes wonderfully with the courgettes. You can garnish the dish with whole walnut kernels and a drizzle of extra virgin olive oil. |
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This very aromatic, somewhat spicy, flavoursome dish is best accompanied by a velvety soft red wine with a discrete alcohol content and good body, like a Valpolicella Veneto. |
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