Lasagna with pistachios and taleggio. Lasagne with parmesan cream and mushrooms

A first course appetizing and with a surprising taste: the lasagna with pistachios and taleggio they are a variant of the classic lasagna, which will amaze you with the harmony of flavors. The recipe is simple to be realized, but at the same time refined. These lasagna are ideal for one dinner with friends or to celebrate a great occasion.

Ingrediants

    For the dressing

  • 400 g of fresh lasagna
  • 250 g speck matched (or diced)
  • 1 large leek
  • chopped pistachios
  • grated Parmesan cheese
  • extra virgin olive oil
  • For the bechamel

  • 500 ml of milk
  • 50 g of butter
  • 50 g of flour 00
  • nutmeg
  • 150 g of taleggio cheese
  • salt
  • pepper
  • FOR THE PISTACHIO PESTO

  • 60 g of shelled and unsalted Bronte pistachios
  • 40 g of Parmesan cheese
  • 5 sprigs of marjoram
  • 1/2 clove of garlic
  • 5 cl of extra virgin olive oil
  • salt
  • pepper

How to prepare: Lasagna with pistachios and taleggio

If you are looking for a first course satisfying, with a recipe easy to be realized, the lasagna with pistachios and taleggio they are the perfect dish. The inspiration comes from the traditional Emilian recipe, Lasagne alla Bolognese, which with creativity become an original and elegant variant, suitable for a dinner with friends, but also to a family lunch for a special occasion.

In these exquisite lasagna flavors that come from the extremes of our country, from north to south, come together and harmonize. The Taleggio cheese, a dairy specialty typical of Lombardy, Piedmont and Veneto, goes wonderfully with another excellence: the pistachio, the Sicilian green gold. The journey of taste then continues with the speck, which gives the scents of the mountains of South Tyrol. Three ingredients of the highest quality quality, which in this simple recipe enhance each other with a tasty and refined result.

If you like the taste and creaminess that Taleggio gives to first courses, try the Risotto with pears and taleggio or these other extraordinary lasagna with taleggio, artichokes and rolled pancetta.

If, on the other hand, you find the recipes that involve the use of pistachios delicious, try them in combination with fish. In Pasta with swordfish, pistachios and lemon zest, for example, or in Linguine with pistachio and salmon pesto.

OTHER TASTY RECIPES: Lasagna with parmesan cream and mushrooms, Lasagne in bianco, Lasagne with radicchio and fontina, Lasagne with pumpkin with sausage

Easy Execution Preparation Time 40 min Cooking Time 50 min Servings 6

How to prepare: Lasagna with pistachios and taleggio

Preparation of lasagna with pistachios and taleggio - Phase 1

Preparation of lasagna with pistachios and taleggio - Phase 1

Start preparing the lasagna with pistachios and taleggio starting with the pesto: in a non-stick pan, toast the pistachios briefly and when they are cold, chop them in a blender together with the parmesan, garlic and marjoram leaves. Then pour in the oil and continue to chop until you get a creamy pesto. Season with salt and pepper.

Preparation of lasagna with pistachios and taleggio - Phase 2

Preparation of lasagna with pistachios and taleggio - Phase 2

Now prepare the béchamel starting from the roux. Melt the butter in a saucepan over low heat, add the flour and mix with a whisk. Continuing to mix, to avoid the formation of lumps, add the cold milk and bring to a boil. Lower the heat, add a pinch of salt and cook everything with a lid, stirring often, for at least 20 minutes. Remove the pan from the heat, add the diced taleggio cheese, a sprinkle of pepper and a grating of nutmeg.

Preparation of lasagna with pistachios and taleggio - Phase 3

Preparation of lasagna with pistachios and taleggio - Phase 3

At this point, put the oil in a non-stick pan, add the slices of leek and let them dry over medium heat until they become transparent, then add the speck which will have to brown for a few minutes. Turn off the heat and set aside. Blanch the egg pasta sheets in boiling, salted water. Remove them with a slotted spoon and quickly pass them into a bowl with cold salted water, then immediately put them to dry on a clean kitchen towel.

Preparation of lasagna with pistachios and taleggio - Phase 4

Preparation of lasagna with pistachios and taleggio - Phase 4

Now you can assemble the lasagna: pour a thin layer of béchamel on the bottom of an aluminum tray or an oven dish. Place a first layer of pasta on it. Spread a little béchamel on top, a little speck and leek filling and a few spoonfuls of pistachio pesto. Repeat the operation alternating layers of pasta and filling until the ingredients are finished.

Preparation of lasagna with pistachios and taleggio - Phase 5

Preparation of lasagna with pistachios and taleggio - Phase 5

On the last layer you will get, add the Parmesan cheese and the chopped pistachios. Cover the lasagna with aluminum foil and put it in a hot oven at 180 ° for about 40 minutes. After about 30-35 minutes of cooking you can remove the cover and brown them.

Lasagne preparation with pistachios and taleggio - Phase 6

When cooked, remove from the oven and let the lasagna with pistachios and taleggio cheese rest for a few minutes before serving.

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