7 Minutes to Making Appetizing Lasagne di pane caraseau e pesto di basilico

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Lasagne di pane caraseau e pesto di basilico

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Below are the ingridients that are needed to make a remarkably good Lasagne di pane caraseau e pesto di basilico:

  1. Get 250 g of Sardinian bread.
  2. Take 100 g of or so pesto.
  3. Use of For pesto:.
  4. Provide of Good bunch of fresh basil leaves.
  5. You need Clove of garlic.
  6. Prepare of Pecorino and Parmesan cheese.
  7. Use of Few pine nuts.
  8. Get of Olive oil.
  9. Use 250 ml of vegetable stock.
  10. Use 250 g of crescenza cheese (or another soft cheese, brie, Camembert).
  11. Prepare 100 g of Parmesan.
  12. Use of Olive oil.

Done with the ingridients? Here are the procedures on preparing Lasagne di pane caraseau e pesto di basilico:

  1. Open the bread and cheese, slice the cheese and set a side on a plate.
  2. Make the pesto. Wash a good bunch of fresh basil. Whizz up with a clove of garlic, few pine nuts and olive oil. Add grated pecorino and Parmesan in equal amounts. Add some more oil and whizz again until nice and smooth.
  3. Make the stock, pour into a rectangular tray. Have another tray near by. Dip the bread into the stock for 2-3 secs, put in the other tray. Start to layer the lasagne.
  4. Add pesto, cheese and more Parmesan to each layer, continue dipping the bread, adding pesto and cheese, a spray of oil, until all ingredients are finished.
  5. Final layer with a good amount of Parmesan.
  6. Bake at 200 for about 20 mins :).

Preparalo è un vero gioco da ragazzi: la ricetta è facilissima e vi. Il pane carasau è un'ottima alternativa alla sfoglia delle lasagne perché non necessita di cottura e si ammorbidisce in un attimo. Queste lasagne infatti si preparano alternando strati di zucchine crude tagliate sottilmente con una mandolina, con pesto di pomodori secchi, trito di mandorle, noci e. Il pane carasau è una "sfoglia" sottile che si prepara senza aggiungere il lievito. Esistono due tipi di carasau: classico e guttiau.

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