Summer lasagnette with buffalo mozzarella and peppers is a little recipe I saw in a magazine and wanted to try on my blog thinking of a summer buffet.
Unfortunately or fortunately, buffalo mozzarella, which I tried to dry, released a lot of liquid, and in the photo, the result isn’t quite gorgeous, but we can certainly make it using pizza mozzarella, which is much drier!
For this little recipe, the time in front of the stove is minimal both for blanching the ready-made lasagna sheets with spinach and for the thin strips of peppers, so it is bearable for the summer that has now arrived in Bologna.
The seasoning is basic, and we can flavor the summer lasagnette with aromatic herbs, toasted almond slivers, and roasted and crumbled speck sprinkled on top just before serving at the table!
I’ll leave you some ideas to organize a buffet since now all of Italy is WHITE, and we can meet friends and family, knowing that COVID-19 is still present, so… let’s always be very careful!
HOW TO PREPARE A BUFFET
SAVORY HEDGEHOG FOR APERITIF
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I opened a recipe channel open to everyone and free on WhatsApp, with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SUMMER LASAGNETTE WITH BUFFALO MOZZARELLA AND PEPPERS
The kitchen of ASI
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 package buffalo mozzarella (if you want richer slices, take 2 mozzarellas to divide in half))
- to taste green lasagna sheets (3 sheets)
- 1 yellow bell pepper
- 1 green bell pepper
- to taste thyme
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- saucepan
- Knife
- Frying Pan
Preparation of the Summer Lasagnette Recipe with Buffalo Mozzarella and Peppers
For the preparation of the lasagnette, cut the buffalo mozzarella into 4 parts or into 2 if you decided to make a richer cold starter.
Let the slices drain to avoid too much liquid or leave them on the plate to later assemble the dish to serve at the table.
Wash, remove the filaments and seeds from the peppers and slice them into strips just under 1 cm thick.
Put 2/3 tablespoons of extra virgin olive oil in a frying pan and, as it sizzles, add the peppers, letting them brown and soften over medium-high heat.
If needed, add a few tablespoons of water to bring the vegetable to cook.
Season with salt and pepper and add a few sprigs of fresh thyme, letting everything infuse with flavor, then once cooked, set aside.
In a saucepan, bring salted water to a boil and blanch the pre-cut green lasagna sheets of the desired size: for me, about 3 inches.
Drain them and let them cool on a plate, then pat them dry with paper towels.
Now proceed to assemble the summer lasagnette with buffalo mozzarella and peppers.
In a single dish or on a platter for more guests, place a spinach green sheet, then the large slice of buffalo mozzarella and complete with another blanched sheet to make this summer recipe decidedly gourmet.
Now arrange some slices of mixed bell peppers with thyme on top of the pasta sheet, then add a drizzle of oil and season with salt and pepper.
Here are the summer lasagnette with mozzarella and strips of bell peppers with the scent of thyme ready…
Enjoy your meal!
Annalisa
The original recipe, perhaps taken from Eva cucina, also includes the addition of carrot and zucchini strips, always sautéed in the pan with oil and thyme… I personally did not add these vegetables, but you can always experiment according to your personal tastes!
