
Layered pasta eith spring vegetablesand basil puree

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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
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
preparation

comments
Mommy_loves_to_cook
May 15, 2012