PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

 Pasta:

  • 1 ball of egg yolk dough:
  • 3 cups of hard wheat semolina
  • 8 egg yolks (140gr)
  • 2 tablespoons of olive oil
  • 50 ml of water or a little more

Vegetables:

  • 250 g blanched spinach, chopped and put aside.
  • 250 gr of blanched asparagus, cut lengthwise and put aside.
  • 250 g of long green beans, blanched, and put aside.
  • 250 g leeks, white part only
  • 250 g fresh or frozen peas
  • 2 small zucchinis, sliced 
  • 5 zucchini flowers (optional)
  • Olive oil
  • ½ cup chopped parsley
  • 350 g mozzarella di latte
  • 1 cup or more grated Parmesan cheese
  • 4 hard boiled eggs, chopped

Bechamel:

  • 50 g flour
  • 50 g butter
  • 2 cups of milk
  • 500 gr of Fiorella ricotta cheese
  • A pinch of nutmeg
  • Salt

PREPARATION:

Pasta: (see video)

  1. Make the dough ball and let it rest for 15 minutes.
  2. Roll your pasta sheets 
  3. In a large pot, bring water to a boil.
  4. Cook 2 to 4 pasta sheets at a time. Remove from water and put in cold water.
  5. Remove the sheets from the cold water and spread them out on a dish towel without overlapping them.
  6. Cover with a dish towel and set aside. They should not dry out.

Bechamel:

  1. In a small saucepan, melt the butter over medium heat. Add flour and cook, stirring for 1 minute with a whisk.
  2. Pour in the milk and whisk until the mixture thickens. Add salt and a pinch of nutmeg.
  3. Off the heat, add the ricotta cheese and mix well.
  4. If the bechamel is too thick, add milk on low heat and mix well.

Vegetables:

  1. Preheat oven to 375F
  2. In a 28cm Julienne pan, heat olive oil.
  3. Slice leek whites thinly and cook for 5 minutes.
  4. Add peas, spinach and parsley. Mix well. Season with salt and pepper and let cool.
  5. Butter a 45 x 28 cm Emile Henry dish and place a layer of béchamel sauce.
  6. Cover with 2 sheets of pasta, and cover with a little béchamel. Add some of the vegetable mixture. Add asparagus and green beans.
  7. Add some of the chopped eggs, slices of mozzarella and parmesan.
  8. Continue until you have 3 layers.
  9. Add last 2 sheets of pasta and bechamel, mozzarella and parmesan
  10. Then, cover with zucchini slices, lay a few pieces of asparagus length wise and add some zucchini flowers 
  11. Cover with aluminum foil and bake for 20 minutes.
  12. Remove foil and continue baking for 20 minutes.
  13. Serve.
  14. Bon appétit