The lasagna like at all! In this recipe the lasagna is green and the combination is with potatoes and truffles. Greedy and refined, the lasagna has the advantage of being prepared in advance and heated in the oven just before the arrival of your guests.
- 250 gr fresh pasta with cress or spinach
- 400 gr of potatoes
- 1 BLACK TRUFFLE (about 30 gr)
- 200 gr of “crescenza”
- 250 ml of milk
- 100 gr of “robiola” cheese
- 40 gr of Parmigiano Reggiano cheese
- 20 gr of Butter
- Tartufata cream
Peel the potatoes, wash them, cut them into thin slices and, as they are ready, soak them in cold water. Bring plenty of water to a boil in a saucepan, add a pinch of salt, add the potatoes, cook for 5 minutes and drain gently. Roll them out to cool on a sheet of baking paper.
Clean the truffle, remove the outer part, cut into slices and chop finely. Blend the crescenza with milk, truffles and robiola and season with salt.
Prepare the egg pasta by remembering preparing the dough to add the ingredients to get it to watercress or spinach. Roll out the dough in sheets to the penultimate notch of the machine and cut with a serrated wheel so as to obtain rectangles of about 10×15 cm. Scald them a little at a time in salted boiling water, drain and roll them out to dry on baking paper.
Grease the baking dish and cover with a sheet of wet and wrung out baking paper. Roll out on the bottom and edges of the sheets by slightly crossing them. Fill the pan with alternating layers of pasta, truffle cream and potatoes.
Finish with a layer of cream cheese and Parmesan cheese and pass the preparation in a preheated oven at 180 ° for about 35 minutes. Leave the lasagna to rest for 5 minutes before turning it into pieces and serve sliced
CALL TO ACTION
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