Sonntag, 23. Juni 2019
Lasagne with aubergines and tomato pesto
sweis, 16:38h
for 4:
- 600 g round aubergines
- 200 g fresh thinly sliced swordfish
- 40 g of grated pecorino cheese
for tomato pesto:
- 80 g of dried tomatoes
- 50 ml of extra virgin olive oil
- 20 g of almonds with peel
- 20 basil leaves + 1 sprig per serve
- 10 g of capers
- 1 clove of garlic
for besciamella:
- 300 ml of whole milk
- 30 g of flour 00
- 30 g of butter
salt
(1) Wash the aubergines, cut them into 0.5 cm thick slices and grill them for about 5 minutes each side.
(2) Arrange them on each other on a plate, so that they remain soft.
for the tomato pesto
(3) Meanwhile, let the sun-dried tomatoes soak in a bowl with cold water, at least 10 minutes.
(4) Drain the tomatoes, squeeze and blend them with the oil, the almonds, basil, peeleded garlic and capers, until creamy
for the besciamella
(5) melt the butter in a pan, add the flour and mix with a whisk.
(6) Cook a few stirring minute, pour the milk slowly after a few moments, continuing to stir for avoid lumps.
(7) Season with salt, let it thicken for about 5 minutes and remove from the heat.
for the lasagne
(8) Spread a layer of béchamel on the bottom of the pan, place a first layer of eggplant and spread a veil of tomato pesto.
(9) Make a layer with swordfish, sprinkle with pecorino and complete with a few tablespoons of béchamel.
(10) Continue on this way until you run out of ingredients.
(11) Bake in a hot oven at 180 °, 20 minutes.
(12) Take the aubergine lasagne out of the oven and serve warm, garnishing the basil cones
- 600 g round aubergines
- 200 g fresh thinly sliced swordfish
- 40 g of grated pecorino cheese
for tomato pesto:
- 80 g of dried tomatoes
- 50 ml of extra virgin olive oil
- 20 g of almonds with peel
- 20 basil leaves + 1 sprig per serve
- 10 g of capers
- 1 clove of garlic
for besciamella:
- 300 ml of whole milk
- 30 g of flour 00
- 30 g of butter
salt
(1) Wash the aubergines, cut them into 0.5 cm thick slices and grill them for about 5 minutes each side.
(2) Arrange them on each other on a plate, so that they remain soft.
for the tomato pesto
(3) Meanwhile, let the sun-dried tomatoes soak in a bowl with cold water, at least 10 minutes.
(4) Drain the tomatoes, squeeze and blend them with the oil, the almonds, basil, peeleded garlic and capers, until creamy
for the besciamella
(5) melt the butter in a pan, add the flour and mix with a whisk.
(6) Cook a few stirring minute, pour the milk slowly after a few moments, continuing to stir for avoid lumps.
(7) Season with salt, let it thicken for about 5 minutes and remove from the heat.
for the lasagne
(8) Spread a layer of béchamel on the bottom of the pan, place a first layer of eggplant and spread a veil of tomato pesto.
(9) Make a layer with swordfish, sprinkle with pecorino and complete with a few tablespoons of béchamel.
(10) Continue on this way until you run out of ingredients.
(11) Bake in a hot oven at 180 °, 20 minutes.
(12) Take the aubergine lasagne out of the oven and serve warm, garnishing the basil cones
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