Baked Lasagna with Asparagus and Pesto

Prep Time:

1 hr 15 min

Inactive Prep Time:

hr min

Cook Time:

15 min

Level:

Serves:

4 servings

Recipe Courtesy of Mario Batali

Ingredients

• 1 pound asparagus, medium-sized
• 1 recipe basic pasta, rolled to thinnest setting on pasta machine
• 2 cups salsa balsamella
• 1 cup pesto sauce (see below)
• 1 cup grated pecorino sardo
• 1/2 cup bread crumbs

To Make Pesto Sauce:

• 3 tablespoons pine nuts
• 2 cups fresh basil leaves, preferably picolo fino
• 1 clove garlic, peeled
• 1 pinch sea salt
• 1/4 cup freshly grated parmigiano
• 3 tablespoons freshly grated pecorino
• 5 ounces Ligurian extra virgin olive oil

Directions

In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil.

To Prepare Baked Lasagna Dish:

Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water.

Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.

Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside.

In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately

Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

Prep Time:

1 hr 0 min

Inactive Prep Time:

0 min

Cook Time:

1 hr 25 min

Level:

0

Serves:

8 to 10 servings

Ingredients

• 2 pounds ricotta
• 1 teaspoon salt
• Pesto Oil, recipe follows
• Puttanesca Sauce, recipe follows
• 1 1/4 pounds lasagna noodles
• Grilled Vegetables, recipe follows
• 8 ounces mozzarella, coarsely grated

Directions

Preheat oven to 350 degrees F.

In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.

Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of lasagna noodles. Top the lasagna with a layer of ricotta, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce. Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.

Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes. Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.

Puttanesca Sauce:

• 1/4 cup olive oil
• 1 cup finely chopped onion
• 6 cloves minced garlic
• 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
• 1 cup tightly packed, pitted, chopped Kalamata olives
• 2 tablespoons tomato paste
• 2 tablespoons drained capers
• 2 tablespoons (about 8) minced anchovy fillets
• 1/2 teaspoon dried crushed basil
• 1/2 teaspoon dried crushed red pepper flakes
• Salt

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside.

Pesto Oil:

• 2 cloves garlic, minced
• 2 cups loosely packed basil leaves
• 1 cup extra virgin olive oil
• 1 teaspoon salt

In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.

Grilled Vegetables: 4 medium zucchini, cut lengthwise into 1/4-inch slices 4 red or yellow bell peppers, roasted, seeded and peeled 2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds 2 large yellow onions, cut into 1/4-inch rounds 1/4 cup extra virgin olive oil

Light the grill or pre-heat the broiler.

In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.

SOUP Provencal Vegetable

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 2 tablespoons good olive oil
• 2 cups chopped onions (2 onions)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
• 3 cups 1/2-inch-diced carrots (1 pound)
• 1 1/2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 quarts homemade chicken stock or canned broth
• 1 teaspoon saffron threads
• 1/2 pound haricots verts, ends removed and cut in 1/2
• 4 ounces spaghetti, broken in pieces
• 1 cup Pistou, recipe follows
• Freshly grated Parmesan, for serving

Directions

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan

1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

DESSERT Plum Tart

Ingredients

• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 3/4 cup light brown sugar, lightly packed
• 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
• 1 egg yolk
• 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Directions

Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

ENTRE Zucchini Gratin

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in 1/2 and sliced (3 large)
• 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• 3/4 cup fresh bread crumbs
• 3/4 cup grated Gruyere

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.