Layered pasta eith spring vegetablesand basil puree

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by: Cristal






This is a quite new way to serve pasta, in the style that the Milanese chef Gualtiero Marchesi has made famous. It is a little like a lasagne, except that it isn't baked — the pasta and sauce are just built up on the plate before serving. In the restaurant, we add parsley leaves to the pasta for the last rolling through the machine, to make it look attractive, and add an extra flavor. When the pasta has gone through once on 0.5, we scatter it with whole flat parsley leaves, then fold it in two and put it through again, so that the leaves are pressed into the pasta. In spring, in addition to asparagus, we also add some blanched fava beans, peas or snow peas to this recipe but at other times of the year you can leave them out. Sometimes we also add some sautéed morels or other mushrooms.




ingredients

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serves: 4

2 medium-sized eggplants

2 zucchini

1 recipe quantity of fresh egg pasta dough

7 tablespoons unsalted butter

1 banana shallot (or 2 regular shallots, finely chopped)

34 tablespoons milk

handful of basil (leaves)

1/2 red pepper (deseeded and finely chopped)

1/2 yellow pepper (deseeded and finely chopped)

1 1/2 tablespoons flour vegetable oil (for deep-frying)

8 asparagus spears

3 tablespoons extra virgin olive oil

7-8 tablespoons freshly grated Parmesan

salt and pepper

Nutrition Facts
Layered pasta eith spring vegetablesand basil puree

Servings Per Recipe: 4

Amount per Serving

Calories: 699

  • Total Fat: 43.7 g
  •     Saturated Fat: 20.3 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 143.8 mg
  • Sodium: 348.2 mg
  • Total Carbs: 60.8 g
  •     Dietary Fiber: 7.7 g
  •     Sugars: 14 g
  • Protein: 21 g
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preparation

1.  Finely chop one eggplant and one zucchini, and cut the rest into large dice. Put the eggplant and zucchini in separate colanders or sieves, sprinkle with salt and leave fer at least a couple of hours, but preferably overnight, so that you draw cut as much of the water as possible, and also any bitterness.

2.  Put the pasta dough through the machine (if you like, put it through once more, scattered with parsley leaves as described above). Trim thoe edges of your pasta if they are dry or frilly. Cut each strip of pasta in half lengthwise, then out each piece in half, so that you have 16 squares. Lay the pasta squares on a floured tray and put in the fridge until you need them.

3.  Put a large shallow ovenproof dish into a barely warm even — yet will need this to keep the pasta warm later.

4.  Melt half the butter in a medium saucepan, add the shallots and cook for 6 to 7 minutes until soft but not colored.

5.  While the shallots are cooking, put the milk and basil into a blender

6.  And liquefy, as if you were making a basil milk shake. Set aside.

7.  Bring a large pot of water to a boil for the pasta.

8.  Take the finely chopped eggplant from the colander and squeeze very well in your hands to remove the remaining moisture, and add to the pan of shallots. Cook quickly on a high heat, stirring all the time. After 4 to 5 minutes, add the peppers and keep cooking quickly and stirring.

9.  After about 6 to 7 minutes, squeeze the finely chopped zucchini in the same way as the eggplant, add it to the pan and lightly season (go easy as you have already seasoned the eggplant and zucchini with salt). Cook for another 3 to 5 minutes, still stirring.

10.  Add the flour and cook for a couple of minutes, still stirring, then add the basil mixture, a little at a time, stirring as you go. Bring to a boil, then turn down the heat and simmer for about 5 minutes, still stirring, until the sauce begins to thicken — like a green vegetable béchamel. Turn off the heat and cover with a lid, plastic wrap or foil to stop a skin from forming.

11.  Meanwhile heat the vegetable oil in a deep fryer er deep saucepan (don't fill any more than one—third full). To test whether it is hot enough, sprinkle in a little flour and if it sizzles it is ready. Take the diced eggplant and zucchini in your hands and squeeze well, to get

12.  Rid of a little more moisture. Fry separately in hatches for about 2 minutes, so that they turn slightly crisp (he careful, as any remaining moisture may cause the oil to foam up). Drain en paper towels.

13.  Tie the asparagus with string and stand in a tall pan of boiling salted water, keeping the tips above the water so they will steam gently, for about 4 to 6 minutes depending on thickness. Untie them, wrap in a wet cloth and keep on one side.

14.  Put the rest of the butter in a small saucepan over low heat so that it begins to melt and then foam, while you are finishing everything off. Keep an eye on it and, if you feel that it is bubbling too much, add another pat or two of butter and turn off the heat.

15.  Put the pasta into the salted boiling water fer a couple of minutes until just soft (slightly beyond al dente). Drain, reserving a little of the cooking water.

16.  Drizzle the olive oil into the ovenproof dish you have been keeping warm, add a little of the cooking water, then put in the pasta, moving it around so each square is covered in water and oil to keep the pieces from sticking to each other.

17.  Have 4 warmed plates ready and start to build up your "lasagne". Put a tablespoon of sauce in the middle of each plate, sprinkle with some Parmesan (for each plate you are going to need 5 layers of Parmesan, so use just a little at a time). Add a layer of pasta, then more sauce, Parmesan, pasta, etc., finishing with a layer of pasta and a final sprinkling of Parmesan. Add some of the reserved deep fried zucchini and eggplant to each plate along with 2 asparagus spears. Spoon some of the foaming butter ever the top and serve.

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