A superb dish that makes its presence known! First discovered in Santa Margherita, this is indeed a very popular local dish. The most renowned version is at Da Laura, an island beach shack just a quick motorboat ride out of Portofino. The trickiest thing about this dish is to keep it hot without cooking the pesto. Doing the latter makes the parmesan gooey and the pesto separates into a sad affair.
silky pasta (see blog entry)
pesto (see blog entry)
butter
maldon sea salt
parmesan
- make pasta, put through finest setting, cut in 3x3 inch squares
- heat plates in oven
- spread 6-7 tblsp of pesto on a serving platter, put the latter over the pot of boiling water as lasagnette are cooking (a better, more risk-free option is to put the pesto into a large bowl straight into a low heat oven to slightly warm)
- add 1-2 tblsp butter to pesto, stir to melt and take platter off heat (or out of oven); drain pasta well, mix in with pesto and toss well until lasagnette are perfectly coated (alternatively remove pasta sheets from boiling water with thongs and place straight into bowl of warmed pesto-- the pasta water will help to warm the pesto as well)
- bring to table, grate parmesan over lasagnette and add a bit more salt, if you like before serving
No comments:
Post a Comment