Tag: pesto

Lasagna recipe with courgette pesto, speck and scamorza – Italian Cuisine

Ingredients

1 L Milk
450 g New courgettes
220 g Smoked scamorza
200 g Fresh raw puff pastry ready
100 g Sliced Speck
70 g cornstarch
60 g Shelled and peeled pistachios
30 g Grated Parmesan
Fresh mint
Lemon
Butter
Extra virgin olive oil
salt
pepper

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe for lasagna with courgette pesto, speck and scamorza cheese, clean the courgettes, cut them in half lengthwise and place them on a baking tray covered with parchment paper. Season them with oil, salt, pepper, mint leaves and bake them at 180 ° C for 25-30 '. Then cut them into small pieces and blend them with pistachios, 30 g of oil, 30 g of lemon juice, 60 g of water and salt (pesto). Cut the slices of speck and brown them in a pan for 2-3 minutes. Remove a little crust from the scamorza cheese and grate it with a large hole grater. Boil a liter of milk with salt and pepper; dilute the cornstarch in another 150 ml of milk, then add to the boiling milk. Stir, cook again for 1 ', add the parmesan and turn off (milk cream). Grease a baking tray and put a layer of pasta on the bottom; then make a layer of cream, add the speck, the zucchini pesto and the scamorza.
Proceed with other layers of pasta and filling until the pan is filled, ending with a layer of cream. Bake the lasagna at 180 ° C for 20 minutes. in a saucepan suitable for the oven, with 30 g of butter, a sprig of sage and rosemary, a bay leaf. Remove them from the pot, remove the fat and put them back in the pot with the beaten; brown them for 2‑3 ', blend with half a glass of wine, add the puree and broth, a pinch of salt and sugar. Cover with a piece of baking paper, which you will keep adhering to the meat by placing two cutlery on it, and bake at 180 ° C for about 1 hour, removing the paper in the last 10 '. Mix with a whisk in a saucepan 80 g of butter with 80 g of flour, cook stirring until the mixture is smooth and without lumps (roux).
Heat the milk with a little nutmeg; when it boils pour it on the roux, bring to the boil, stirring constantly, cook for a few more minutes, salt, then cover and set aside (béchamel). Pull the dough with the sheeter into thin sheets, cut it into small pieces and scald it in boiling salted water for 2 '. Drain and dry it. Remove the aromatic herbs and crumble the meat and marrow in its sauce (ragù). Butter a baking sheet and put a layer of bechamel on the bottom. Lay the pasta sheets, then stuffed with other bechamel sauce, the ragù (without mixing it), grated parmesan, then make other layers in the same way, until the pan is filled. Finish with a layer in white and without grain and bake at 180 ° C for 30-35 '. Remove from the oven and sprinkle with parsley and grated lemon zest.

Fake pasta with pesto (without pasta, with green beans) – Italian Cuisine

Green beans and pesto, for a first course that helps the line and deceives the desire for carbohydrates

When preparing a pasta with vegetables, to be careful of the line, you try to increase the dose of vegetables so much that the pasta becomes almost a side dish: why not eliminate it entirely? Nothing against carbohydrates, but after the party banquets, in an attempt to stay fit, limiting oneself helps to compensate for the tears in the rule. One of the clever dishes that come in handy is this fake pasta with pesto, fake because there is no pasta!

Blanch, and season

It is prepared quickly thanks to an envelope of frozen green beans – which certainly are not fresh like those of spring, but they help. And then they have the shape of ziti or pens, and they let themselves be chewed, increasing the sense of satiety.
You bleach them in salted water for a few minutes, then drain them when they are still crunchy and season them with basil pesto, Pesto Walnuts, butter and cheese – a knob of butter has never hurt anyone and fats are useful, even when dieting.

The result is a dish that tastes like a traditional recipe, but is much lighter.
And to compensate for the extravagances, it helps.

Recipe Bacon scallops, hazelnut pesto and rocket – Italian Cuisine

Ingredients

120 g rocket
30 g shelled hazelnuts
12 scallops with the shell
12 thin slices of bacon
hazelnut grain
spinach leaves
thyme
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe for bacon scallops, hazelnut pesto and rocket, clean the scallops by removing the coral (the orange part); wash the shells well. Wrap each mollusk in a slice of bacon; scald them in a pan with a drizzle of oil, flavored with a sprig of thyme, for 40-50 seconds; turn them over, cook them for another 30-40 seconds; then brown them for a few moments also along the bacon rim; drain them on kitchen paper.
For the pesto with hazelnuts and rocket: Clean the rocket and blend 100 g with 30 g of ice, the hazelnuts, 70 g of oil, salt and pepper. Spread a spoonful of pesto in each shell, lay the scallops on it, garnished with arugula and spinach leaves, a few sprigs of thyme, a little chopped hazelnuts and serve.

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