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Home page/Typical recipes/First dish/Lasagne of the Eve
LASAGNE OF THE EVE
Ingredients:
3
anchovies
40
gr. of butter
6
of oil of olive
500
gr. of leeks
a
glass of tomato soup
black pepper
40
gr. of parmesan
500
gr. of flour
4
eggs
salt
Preparation: clean 3 anchovies from the salt not washing them in water.
Put in a small clay pot the anchovy fillets, 2 garlic cloves, 20 gr of
butter and 3 spoons of oil on a low fire until the typical taste of
bagna cauda comes out. Take 0,5 kg. of tender leeks, eliminate the roots
and the final green part, wash and chop thinly making small rings that
you’ll stew in a pot with 20 gr. of butter and 2 or 3 spoons of oil of
olive.
The
cooking of these leeks must be very sweet so as to avoid that they get
coloured and bitter and it will have to last for an hour some spoons of
broth or milk or water. A glass of tomato soup will also be sufficient
to be added. Continue cooking for 15 minutes and add the bagna cauda.
Adjust of salt bearing in mind that the anchovies salt the juice quite
enough. Pour abundant black pepper. Season the lasagne prepared as above.
When serving, add parmesan and some butter if they are too dry.
To
avoid this, don’t drain completely the lasagne, leave some water in the
bottom and the hot pasta will dry it when mixing with the juice.
Don’t serve it too abundantly since it is very tasty.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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