200 g of “00” flour
70 g of buckwheat flour
2 eggs
600 g of chards blanched in salted water
1 litre of milk
80 g of butter
80 g of “00” flour
salt
nutmeg
2 boiled potatoes
200 g of Bitto D.O.P.
The base for this recipe consists of lasagne pasta: it must be homemade, which means it has to be prepared slowly and left resting over the necessary time. Once it is ready, it must be stretched and cut, then blanched and dried on a cotton cloth. Afterwards, every pastry sheet has to be covered by béchamel, chard, boiled potatoes and diced Bitto cheese. Three layers should be enough to satisfy your dining companions! 30 minutes in the oven and they are ready to be served.
Prepare the dough with the two types of flours, the eggs and a bit of water. Wrap it with cling film and put it in a fresh place for 30 minutes.
Cut the Bitto D.O.P. and the boiled potatoes into dices.
Prepare the béchamel: melt the butter, add the flour till it starts to get brown, add the milk, the nutmeg and the salt.
Stretch the dough (0.3 mm thin), cut it into rectangles slightly smaller than the baking tray and cook it for 7-8 minutes in boiling salted water. Dry it on a kitchen towel.
Cover the bottom of the baking tray with a layer of béchamel, put the lasagne dough on it, cover with béchamel, then add the chard, some boiled potatoes and the diced Bitto cheese. Proceed with two lasagne layers more and finish with the Bitto. Bake it at 180°C for 30 minutes and serve whet it’s still hot.
The base for this recipe consists of lasagne pasta: it must be homemade, which means it has to be prepared slowly and left resting over the necessary time. Once it is ready, it must be stretched and cut, then blanched and dried on a cotton cloth. Afterwards, every pastry sheet has to be covered by béchamel, chard, boiled potatoes and diced Bitto cheese. Three layers should be enough to satisfy your dining companions! 30 minutes in the oven and they are ready to be served.
Prepare the dough with the two types of flours, the eggs and a bit of water. Wrap it with cling film and put it in a fresh place for 30 minutes.
Cut the Bitto D.O.P. and the boiled potatoes into dices.
Prepare the béchamel: melt the butter, add the flour till it starts to get brown, add the milk, the nutmeg and the salt.
Stretch the dough (0.3 mm thin), cut it into rectangles slightly smaller than the baking tray and cook it for 7-8 minutes in boiling salted water. Dry it on a kitchen towel.
Cover the bottom of the baking tray with a layer of béchamel, put the lasagne dough on it, cover with béchamel, then add the chard, some boiled potatoes and the diced Bitto cheese. Proceed with two lasagne layers more and finish with the Bitto. Bake it at 180°C for 30 minutes and serve whet it’s still hot.
