Another of Rio Mare’s original recipes, this time for lasagna prepared with Rio Mare Leggero tuna, béchamel, tomatoes and other goodies, exactly in Italian style. Buon Appetito!
Ingredients:
Ingredients for 4 servings:
Lasagne:
1 pack
of lasagne
150 g
pea
100 g
of Parmigiano cheese
4 pcs
mozzarella
4 pcs
eggs
2 cl
olive oil
Béchamel:
500 ml
milk
40 g
milk
smooth flour
40 g
butter
pinch of nutmeg
white pepper
salt
Sugo:
3 x 60 g
of Rio Mare Leggero tuna
400 g
tomatoes
10 g
basil
1 pc
garlic clove
4 cl
of olive oil
pepper
salt
Serving:
200 ml
cream
/tr>
50 g
of Parmigiano cheese
5 g
of basil
2 cl
of olive oil
Procedure:
Sugo: Cut the tomatoes into small cubes and place in a bowl. Crush the garlic with the flat of a knife and place in a hot pan with olive oil. Once the garlic is golden in colour, add the tomato cubes and turn the heat down to half. Let the tomatoes cook for about 15 minutes. The larger the tomato, the thicker the skin. Therefore, if you are not using cherry tomatoes, cut a large tomato in the shape of a not-too-deep X and place it in hot water for a few seconds. Then cool radically and the skin will peel almost by itself. The suga base is almost ready, add the tuna and let it heat through together.
Beshamel: In a medium saucepan, melt the butter over medium heat, sprinkle in the flour, stir thoroughly and let sit for about a minute. Pour in milk, add spices and bring to a boil, stirring constantly. Stir until the mixture becomes the consistency of a sauce, about 10-15 minutes.
Lasagne: Boil the eggs, let cool and slice. Let the peas loosen, grate the Parmigiano cheese and slice the mozzarella. Prepare a medium sized baking dish (about 30 cm). Lasagna is more about folding than cooking …so let’s do it. The first layer is always béchamel. First cover the bottom of the baking dish with the béchamel, cover the lasagne sheets and cover them again with the béchamel. Cover the béchamel with sugo, garnish with peas, egg and mozzarella and dust everything with Parmigiano cheese. Now the first layer is ready. A real Italian lasagna has exactly 4 layers, so if you only make 3 or 5, it’s not a real lasagna anymore. So repeat the layering 3 more times. Heat the oven to 170 degrees and bake for about 45 minutes. After removing from the oven, let the lasagna rest for at least 10 minutes, it will be much easier to portion.
Serving. Pour a portion of this “fondue” on a plate and place a quarter of hot lasagna in the middle. Chopped basil and a few drops of olive oil will enhance a great gastronomic experience. Buon Appetito.