Christmas lasagna with broccoli, Anchovies in Rizzoli Sauce and pecorino béchamel sauce
- Ingredients 4 people
- Difficulty Media
- Ready in 50 minutes
Ingredients
- 180 g Fresh pasta sheet for lasagna
- 200 g Broccoli (florets only)
- 6-7 Anchovies in Sauce Rizzoli
- 130 g Mozzarella fior di latte cheese (well drained and cut into cubes)
- 35 g Grated Parmesan cheese
- q.b. Black Pepper
- q.b. Extra virgin olive oil
- 350 ml Whole Milk
- 30 g Butter
- 30 g Flour
- 60 g Grated Pecorino Romano cheese
- q.b. Nutmeg
- q.b. Salt and Pepper
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Christmas lasagna with broccoli, Anchovies in Rizzoli Sauce and pecorino béchamel saucePreparing broccoli
- Blanch the broccoli florets in boiling salted water for about 3-4 minutes.
- Drain and cool immediately in water and ice to fix the bright green color.
- Saute the broccoli in a pan with a drizzle of oil and 2 chopped anchovies until the anchovies melt.
- Stir gently without mashing: the broccoli should remain in small florets, soft but intact.
Preparing the pecorino béchamel sauce
- In a small saucepan, melt the butter, add the flour, and stir with a whisk to make a smooth mixture.
- Pour in the hot milk at a trickle, continuing to stir to prevent lumps from forming.
- Cook over medium heat until the bechamel thickens.
- Remove from heat, add grated pecorino cheese, a pinch of nutmeg, salt and pepper. Stir well.
Assemble the lasagna
- In an oven dish, spread a thin layer of pecorino béchamel sauce.
- Add a layer of puff pastry, then a portion of broccoli, a few pieces of anchovy, mozzarella cubes, and a little béchamel sauce.
- Proceed by alternating layers until all ingredients are used up.
- Finish with a generous layer of bechamel sauce, a sprinkling of grated Parmesan cheese, and a drizzle of oil.
Bake and serve
- Bake in a preheated static oven at 180°C for 25-30 minutes, until lightly browned on the surface.
- Allow to rest 5 minutes out of the oven before serving to allow the flavors to settle.
- Top with the addition of Alici in Salsa Rizzoli and serve.
