Fresh lasagna with artichokes and smoked cheese flavored with Balsamic Vinegar of Modena De Nigris Aged 3 years De Nigris

Level

Time

30'

Ingredients

FOR THE PASTA
Wheat flour “00” 10 oz,
Durum wheat 4,20 oz,
eggs 4,9 oz,
coriander 0,28 oz,
Balsamic Vinegar of Modena De Nigris Aged 3 years,
Water 0,70 oz

FOR THE FILLING
7 oz ricotta di Bufala,
3,5 oz artichokes,
1,7 oz parmesan cheese,
0,7 oz fresh oregano,
ssalt and pepper to taste,
zest of ½ grated lemon,
0,20 oz nutmeg,
3,5 oz smoked cheese,
extra virgin olive oil to taste

Preparation

Prepare a slurry with all ingredients. Let the dough rest for 30 minutes. Roll the dough and give a thickness of ½ cm and give a diameter of 6 cm.
Boil pasta in salted water for 5 minutes and wipe clean.
Thoroughly clean the artichokes and cut into julienne strips.
Stir-fry with a little olive oil extra virgin olive oil, salt, add a pinch of pepper and allow to cool.
Pass the ricotta in a fine sieve and mix together all the filling ingredients.
Roll the disks of dough in a well oiled bowl, circular and fill with the stuffing and smoked cheese.
Sprinkle with Parmesan cheese and bake at 170 ° C for 13 minutes.

 

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