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Time: 3 ore
The first Italian dish par excellence in my version gluten free. Handmade lasagna with sauce and béchamel sauce, an explosive taste to bring to the table.
Ingredients (for 8 people):
For the pasta:
500 g mix Special fresh pasta Molino dalla Giovanna
320 g of egg yolks
20 g extra virgin olive oil
150 g Parmigiano Reggiano D.O.P. grated
20 g butter
gluten-free rice flour for dusting
extra virgin olive oil for cooking water
For the meat sauce:
500 g ground beef pulp
2 ribs of celery
1 blonde onion
1 glass of dry red wine
1 l tomato puree
2 bay leaves
extra virgin olive oil
black pepper in grains
For the béchamel sauce:
1 l of milk
30 g butter
30 g gluten-free fine rice flour
Time: 3 hours + rest time
Difficulty level: medium
Prepare the sauce. Cut the celery and carrot, wash and chop with the peeled onion and celery, until you get a fine and homogeneous mince. Brown them in a large pan with 3 tablespoons of oil for 5 minutes, then add the beef pulp and cook for 10 minutes, stirring constantly with a spoon, so as to shell the meat well. Soak with the wine, let it evaporate over a high heat, then add the bay leaf, the tomato sauce and 1.5 dl of water, and cook over low heat for about 2 hours, stirring occasionally. At 20 minutes from the end of cooking, season with salt and pepper; at the end, remove from the heat and add the washed bay leaves.
Prepare the pasta. Place the special mix of fresh pasta Molino dalla Giovanna in a bowl and add the egg yolks in the center; start kneading with your hands, then add the oil, a pinch of salt and the water necessary to obtain a homogeneous and elastic dough. Form a ball with it, cover with cooking film and leave to rest in the refrigerator for 30 minutes.
After the indicated resting time, take the fresh pasta, divide it into small pieces and roll out with the machine with the flour rollers, adjusting the thickness gradually and bringing the dough sheets to 2 mm; lay them on a tray floured, cover with a kitchen towel and leave to rest for 40 minutes.
In the meantime to prepare the béchamel sauce, pour the milk into a saucepan, bring it almost to boil and add a pinch of salt and a grated nutmeg; in a second saucepan, melt the butter, add the rice flour and mix with a whisk; cook for 1 minute, so as to toast, but without coloring. Add the milk to the mixture of butter and rice flour, pouring it in the wire, continue to mix with a whisk and thickening the béchamel sauce on the fire.
After the rest time indicated for the pasta, cut it with a smooth wheel creating rectangles of 10x12 cm and cook in boiling salted water with 1 tablespoon of oil for 2 minutes.
Take them with a skimming ladle and transfer them on a kitchen towel; proceed in this way until the pasta is finished.
In a large pan pour part of the béchamel sauce and lay on a layer of lasagne, cover with other béchamel sauce and with part of the sauce and complete with Parmesan cheese. Create a new layer of fresh pasta and proceed as directed until the ingredients are finished, closing with meat sauce and parmesan. Spread the flaky butter on the lasagna surface and finally cook in the hot oven at 180 º C for about 40 minutes; once cooked, bake, let stand for 15 minutes before serving.