Serves: 4 people Difficulty ': Media Preparation time: 1 hour INGREDIENTS 4 fresh lasagne sheets 250g. Asparagus 100gr. of ricotta cheese 2 shallots 40g. 40g butter plant. of wheat flour type "00" 3DL. vegetable broth 1 teaspoon saffron 10g. fresh parsley leaves in 20gr. extra virgin olive oil salt white pepper -------------------------- PROCEDURE Clean the asparagus: Cut a couple of inches from the stem, the most 'tough and earthy, then scrape with a knife, the rest up to the green.
Rinse the asparagus under cold water, then cut them into chunks and chop fine. Peel and chop the shallots, in a frying pan heat the olive oil, add shallots and asparagus, seasoned with a generous pinch of salt, pour a few tablespoons of hot water, cover with a lid, reduce heat and cook gently for 15 minutes.
While the asparagus are cooking, cleaned the parsley leaves with a damp cloth and chop fine. Put the ricotta in a bowl with asparagus, add 2 tablespoons of chopped parsley, salt and pepper and knead the dough with a wooden spoon to combine ingredients. Cook the lasagne sheets in boiling salted water for a few minutes, drain with a slotted spoon and lay it on a clean cloth, then cut in half 'getting 8 squares.
Preheat the oven to 180 degrees. Spread the filling of ricotta and asparagus in the center of the square and folded in a triangle, then place it on a baking tray lined with baking paper wet and squeezed. Close to foil and bake for 10 minutes. In a small saucepan, melt the butter, add flour, stir with a wooden spoon and as soon as the mixture begins to sizzle, diluted with vegetable broth already 'hot in which you have dissolved a packet of saffron.
Reduce heat and let thicken, stirring with a whisk. Spread a thin layer of sauce on the bottom of each plate, lean triangles, sprinkle with chopped parsley and serve. 
Rinse the asparagus under cold water, then cut them into chunks and chop fine. Peel and chop the shallots, in a frying pan heat the olive oil, add shallots and asparagus, seasoned with a generous pinch of salt, pour a few tablespoons of hot water, cover with a lid, reduce heat and cook gently for 15 minutes.
While the asparagus are cooking, cleaned the parsley leaves with a damp cloth and chop fine. Put the ricotta in a bowl with asparagus, add 2 tablespoons of chopped parsley, salt and pepper and knead the dough with a wooden spoon to combine ingredients. Cook the lasagne sheets in boiling salted water for a few minutes, drain with a slotted spoon and lay it on a clean cloth, then cut in half 'getting 8 squares.
Preheat the oven to 180 degrees. Spread the filling of ricotta and asparagus in the center of the square and folded in a triangle, then place it on a baking tray lined with baking paper wet and squeezed. Close to foil and bake for 10 minutes. In a small saucepan, melt the butter, add flour, stir with a wooden spoon and as soon as the mixture begins to sizzle, diluted with vegetable broth already 'hot in which you have dissolved a packet of saffron.
Reduce heat and let thicken, stirring with a whisk. Spread a thin layer of sauce on the bottom of each plate, lean triangles, sprinkle with chopped parsley and serve.
- Uova agli aparagi (25/01/2011)
- D.L. Cox, a Leader of Radicals During 1960s, Dies at 74 (14/03/2011)
- "'We call them pigs, and rightly so,' says Don Cox, 'because they have the way of making the victim look like the criminal, and the criminal look like the victim." (14/03/2011)
- Dr. Irene S. Levine: A Day in Bologna (20/07/2010)
- Nuova PS3 in arrivo con hardware anti-hack! (22/02/2011)
No comments:
Post a Comment