- First courses
- 120 min
Lasagne with Nonno Nanni Stracchino and broccoli
200 g of flour for fresh pasta
2 fresh eggs
a fairly large broccoli or two small ones
250 g of Nonno Nanni Stracchino
a clove of garlic
2 tablespoons of milk
salt, oil and pepper to taste
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Prepare dough by kneading (or with a planetary mixer) flour, eggs and a pinch of salt by hand: form a ball, wrap it in a cloth and let it stand for half an hour.
Meanwhile, clean broccolis, wash them and boil them for about 5 minutes. Heat little olive oil with a clove of garlic in a pan, add broccolis, season them with salt and let them cook on fire until cooking water has completely evaporated. Turn off fire, remove garlic and let it cool down. Take the dough ball and roll it out on a really thin sheet so it can be divided into rectangles.
Blanch pasta rectangles in plenty of salted water, drain and place them on some clean kitchen towels. Lay Nonno Nanni Stracchino inside a bowl and add a couple of tablespoons of milk: work Stracchino with a fork until obtaining a cream. Create some layers on an oven-proof dish by alternating dough rectangles, Stracchino cream and broccoli until running out of ingredients: leave Stracchino without broccoli as the final layer; this will give you a crispy and delicious sheet while cooking!
Bake oven-proof dish at 200 degrees for about twenty minutes ... and lasagnas will be ready to eat!
Recipe devised by food blogger
Il cucchiaio d'oro
I’m Donatella, a 28-year-old from Salerno. I’ve been living in Reggio Emilia for the past 8 years, and I have a great passion for cooking and photography.
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