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

Share
recipe



This recipe has already been read 353 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close