Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 recipe basic fresh egg pasta -- seenote

  3. 3 cups salsa balsamella -- seenote

  4. pesto one

  5. 2 cups basil leaves -- packed tightly

  6. 3 garlic cloves

  7. 1/4 cup freshly-grated parmigiano-reggiano

  8. 3 tablespoons freshly grated pecorino

  9. 1 cup ligurian olive oil

  10. salt -- to taste

  11. freshly-ground black pepper -- to taste

  12. pesto two

  13. 1 cup pitted black ligurian olives

  14. 1/4 cup fresh basil leaves -- tightly packed

  15. 1/4 cup pine nuts

  16. 3/4 cup ligurian extra-virgin olive oil

  17. 1/4 cup freshly-grated pecorino sardo

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Fresh Egg Pasta" and "Salsa Balsamella (Bechamel)" recipes which are included in this collection.

  2. Preheat oven to 400 degrees.

  3. Roll the Basic Fresh Egg Pasta out to thinnest setting, cut into 3" squares, blanched 1 minute in boiling water and shocked in ice water.

  4. Process the ingredients for each pesto separately in a food processor until smooth. Divide Salsa Balsamella into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 six-inch gratin dishes, place 2 tablespoons basil-bechamel 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.


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