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It-Tnejn Li Huma 17.2.11

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FRESH PASTA WITH PESTO, RICOTTA AND WALNUTS

 

Serves 6

Ingredients

325g or 9 sheets of fresh lasagna

20g butter

130g walnuts toasted

200g soured cream

125g mascarpone

75g pecorino cheese grated

1 tablespoon olive oil

2 large leeks chopped

200g ricotta

125g pesto

 

Method

  • - cut the lasagna sheets into half and then into triangles and reserve
  • - place the walnuts in a food processor and grind
  • - mix the soured cream with the mascarpone cheese in a bowl add 50g of the pecorino cheese and whisk in the olive oil
  • - melt the butter in a pan and sweat the leeks until tender; remove from the fire and add half the mascarpone mixture and keep warm
  • - stir the ground walnuts into the remaining cheese mixture and warm for 30 seconds in the microwave
  • - mix the pesto and ricotta cheese together and warm for 30 seconds in the microwave
  • - bring a large pan of lightly salted water to a rolling boil; add the pasta triangles and once the water starts boiling again, cook for just 3 minutes
  • - drain the pasta and arrange 12 triangles on a large, greased grill pan
  • - top each one with a spoonful of ricotta and pesto mixture
  • - place another pasta triangle on top and spread 6 with the leek and cheese mixture and 6 with the walnut and mascarpone mixture
  • - place another pasta triangle on each one and top 6 with the remaining leek and cheese mixture and the other six with the walnut and mascarpone mixture.
  • - sprinkle the top with the rest of the grated pecorino cheese
  • - place under a hot grill for about 4 minutes, until heated through and just beginning to brown
  • - place two different triangle stacks on each plate and garnish with dill, or parsley or basil and walnuts and serve

 

 

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