The Mini Lasagnas with Basil Pesto are made by adding high-quality basil leaves, such as DOP from Prà, to the regular dough. When seasoned with Genoese pesto, they become a delicious dish.
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz all-purpose flour
- 2 eggs (medium)
- 1 pinch fine salt
- 1 tbsp extra virgin olive oil
- 30 leaves basil (from Prà)
- 2 bunches basil (from Prà)
- 1 oz Parmigiano Reggiano DOP
- 1 oz Pecorino Sardo
- 1.75 oz pine nuts (from Pisa)
- 2/3 cup extra virgin olive oil
- 1 clove garlic
- 0.07 oz fine salt
Tools
- Food scale
- Pasta machine
- Pastry board
- Immersion blender
Steps
Wash the basil leaves well and dry them. On the pastry board, make a well with the sifted flour, add the basil leaves set aside for the dough and chopped with a mezzaluna, the eggs, the oil, and a pinch of salt. Knead well and let the dough rest covered with a cloth for at least 30 minutes.
Prepare the pesto following the Genoese Pesto recipe, which I prepare using an immersion blender and keeping the jar with the basil and oil inside a pot with ice water. This way, the basil stays beautifully green.
Roll out the dough into thin sheets and cut the mini lasagnas. Cook them in salted boiling water for 3-4 minutes, then drain and season with the pesto. Serve the Mini Lasagnas with Basil Pesto garnished with toasted pine nuts.
Tips
If you have leftover Pesto, you can put it in a sealed container and store it in the freezer
