lasagna verde a la baffle
Component
Wheat flour 00: 400 grams for the dough
Egg(s): 4 whole
olive oil: 3 cl
Branch of spinach(s): 50 grams
Coarse salt: 30 grams
Phase 2 . For
Shell bean(s): 200 grams
Green asparagus(s): 18 whole
Pine nut(s): 150 g
Coarse salt: 20 grams
step 3 . For
Mozzarella: 3 whole
Fine salt: 2 pinches
Pepper Mill: 3 turn(s)
Preparation
1- For fresh pasta
Wash spinach thoroughly. Boil a large amount of salted water (10 g coarse salt/litre) and blanch them for 1 minute. Refresh them in cold water and then drain them and make a puree using a blender.
In a food processor, combine flour, eggs, 2 Tbsp spinach puree and olive oil. Mix with the help of the “sheet” until the dough, coming out of the edges, is compact, smooth and elastic. Wrap it in cling film and keep it in the fridge for 30 minutes.
Then cut it into 4 pieces to pass through the rolling mill.
Starting with the largest number, roll the dough in a rolling mill, then fold the dough in half, ironing it several times and increasing the pressure as you go. Stop when the dough becomes about 2 mm thick.
Cut the dough into squares of 12 × 12 cm and cook them for 3 minutes in a saucepan of salted boiling water at the rate of 7 grams of coarse salt per liter. Filter and keep aside, apply olive oil on them.
2- to decorate
Cut mozzarella slices about 1 cm thick.
Point the asparagus and break the leg. Separate the ends of the stems by cutting them about 6 cm in length. Then cut the ends into 2 crosswise and unfold the stems.
Then cook the asparagus in boiling salted water (10 g coarse salt/litre) for 4 minutes. Cook the beans in the same water for 4 minutes.
Finally fry the pine nuts in a hot pan (brown them very lightly).
3- Lasagna . for the meeting
Place oven in grill position.
On a plate, arrange a square of dough, then add 1 to 2 slices of mozzarella and a layer of vegetables. Sprinkle with roasted pine nuts, salt and pepper, then repeat the operation. Finish with a layer of dough and mozzarella.
Grill each plate for about 5 minutes so the mozzarella is melted and browned.
