When we say: long live to the abundance!
Come on, let’s make them for Christmas lunch: they are delicious and irresistible. Creamy and tasty, they’ll conquer you all with the crunch of roasted speck!
SERVES 4 PEOPLE
READY IN 40′
INGREDIENTI:
2 oz butter
2 oz all- purpose flour
2 cups cold milk
Salt and nutmeg to taste
2-3 tablespoons baked pumpkin purée
15 speck slices
1 confezione di sfogliavelo Rana
Acqua molto calda q.b.
1 fettina di gorgonzola dolce
3 cucchiai di noci
STEP 1: MAKE THE BECHAMEL SAUCE
In a non-stick saucepan, melt the butter. Remove from heat and add the flour,
stirring with a whisk until you’ll get a golden cream.
Put the pan on the fire and add the milk, beating with a whisk to avoid lumps. Add salt and nutmeg to taste.
Carry on cooking over low heat for 10 minutes. If it gets too firm you can add a little milk!
Now add baked pumpkin purée
and mix.
STEP 2: BROWN THE SPECK
Slice speck
and brown it in a non-stick pan for ab. 3-4 minutes.
STEP 3: MAKE PASTA SOFT
Place the fresh egg pasta sheets in a bowl with hot water for 10 seconds, than drain them and place them on a kitchen rag.
STEP 4: PLACE INGREDIENTS IN THE BAKING TIN
Spread two tablespoons of bechamel sauce into the baking tin,
then cover with a pasta sheet,
and cover with a ladle of pumpkin bechamel, bluecheese, speck and nuts.
Cover with another pasta sheet
and continue adding the filling til the top of the lasagna layers where I suggest you to add a little pumpkin purée too.
STEP 5: COOK
Cook in preheated oven at 200°C for about 18-20 minutes.
#getBready & enjoy your meal
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