Lasagne in broth – Salt & Pepper – Italian Cuisine

Lasagne in broth - Salt & Pepper

1) For the broth, bring to a boil 3 liters of water with clean bay leaf, leek, onion, celery and carrot. Therefore unite a little nutmeg and the hen, salty And continue cooking over low heat in a semi-covered pot for 90 minutes. Drain the hen and use it for other preparations; strain the broth.

2) For the pastry, you work flour with eggs and a pinch of salt to obtain a smooth dough; let her rest for 30 minutes wrapped in film. Roll it out with the machine and make lasagna 12×20 cm. Scald them in boiling salted water for 1 minute. Drain and spread them on sheets of baking paper.

3) For the meatballs, knead the meat with the crumb soaked in water and squeezed, the egg, parmesan, salt and pepper; formed many meatballs the size of a chickpea. Cook them in the boiling broth until they come to the surface and take them out.

4) Cut sliced ​​smoked cheese. Prepare a pan the size of lasagna, pour in a ladle of broth and cover with a layer of pasta and a little meatballs, parmesan and scamorza. Carry on in layers, dipping each one with a ladle of broth. Once a pan is finished, prepare others with the same procedure. Cook lasagna in a preheated oven at 180 degrees for 30 minutes, let them rest for 10 minutes and serve them adding a little more broth to the bottom of the dish.


Posted on 18/12/2021


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