Pistachio Lasagna with Mortadella and Burrata is a truly delicious and tasty main course!
As you know, I love preparing homemade fresh pasta, I like experimenting, trying new doughs with new flavors or new ingredients. Since some time ago I came across pistachio dry pasta, I decided to try making it at home using pistachio flour. The result was exceptional, the pasta was very fragrant and flavorful, so I decided to prepare lasagna, pairing it with two ingredients that go perfectly together. Here are the pistachio lasagna with mortadella and burrata!
Read the recipe below to find out how to prepare them and get them well-cooked and creamy without pre-cooking the sheets!
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup all-purpose flour
- 3/16 cup pistachio flour
- 1 egg
- 2 cups béchamel sauce
- 1 cup burrata cheese
- 3.5 oz mortadella with pistachios
- to taste crushed pistachios
Steps
On a wooden work surface or in a mixer, pour the flour in a mound. Add the pistachio flour and create a well in the center, into which you will pour the two cracked eggs.
Start beating the eggs with a fork, then gradually begin to incorporate the flour.
Start kneading by hand until you get a smooth and homogeneous dough.
Wrap it in plastic wrap or place it under a cotton cloth and let it rest for at least half an hour.Prepare the homemade béchamel following my recipe HERE.
Roll out the pistachio lasagna sheets with a pasta machine or rolling pin until they are about 1 mm thick.
Place the obtained sheets on the work surface, lightly dusting them with flour to prevent them from sticking to each other.
Chop the mortadella slices with a knife and set aside.
In a bowl, pour the cooled béchamel, add the chopped mortadella and the burrata. If desired, you can use stracciatella.
Mix everything to combine the ingredients.Take a baking dish and spread a spoonful of béchamel on the bottom.
Cover with the pistachio lasagna sheets, then cover with a generous amount of béchamel.
Proceed in the same way until the ingredients are used up, making sure to finish the layers with béchamel.
Sprinkle the surface with crushed pistachios and bake in a preheated static oven at 350°F for about 25/30 minutes.
Once cooked, take out the Pistachio Lasagna with Mortadella and Burrata and let them cool slightly before serving.
STORAGE
Store the Pistachio Lasagna with Mortadella and Burrata in the fridge for up to 3 days.
