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Ingredients Jump to Instructions ↓

  1. 2 cups Basil leaves; packed tightly

  2. 3 Cloves garlic

  3. 1/4 cup Parmigiano Reggiano; freshly grated

  4. 3 tablespoons Pecorino; freshly grated

  5. 1 cup Ligurian olive oil

  6. Salt and pepper; to taste

  7. 2 cups Black Ligurian olives; pitted, to yield

  8. 1 cup

  9. 1/4 cup Fresh basil leaves; tightly packed

  10. 1/4 cup Pine nuts

  11. 3/4 cup Ligurian extra virgin olive oil

  12. 1/4 cup Pecorino Sardo; freshly grated

  13. 3 cups Bechamel sauce

  14. 1 Recipe basic pasta dough

Instructions Jump to Ingredients ↑

  1. PESTO ONE PESTO TWO Preheat oven to 400 degrees F. Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1 minute in boiling water and shock in ice water. Divide bechamel sauce into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin dishes, place 2 tablespoons basilbechamel mixture. On top of that, lay one piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of Pesto Two. Place a piece of pasta on top of the short stack. Continue until all pasta and bechamel mixtures are used up (about 7 or 8 pieces high, topping with a dollop of basil bechamel). Place in oven and bake 15 to 20 minutes, or until bubbly and slightly golden brown on top. Serve immediately. Recipe by: MEDITERRANEAN MARIO #ME1A01 Posted to MC-Recipe Digest V1 #989 by Sue on Jan 07, 1998

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