Recipe of the Month

Pistachio and Mortadella Lasagne

SERVES FIVE Preparation time 1 hour 15 minutes

This recipe for lasagne combines the food flavours from both North and Southern Italy. It is a lighter and melt in the mouth experience than the traditional lasagne from Emilio Romagna which uses a beef ragout. Most of the ingredients can be bought at a good supermarket or deli. The Provolone cheese if necessary can be substituted using thinly sliced gouda.

For a perfect supper dish, pair it with a crisp green salad and a glass of Gavi di Gavi made from the Cortese grape.

INGREDIENTS

12 sheets of lasagna, 700ml of bechamel sauce 100 grams of pistachios 40 grams of parmesan cheese 80ml of extra virgin olive oil Five basil leaves 300 grams of thinly sliced mortadella 250 grams of provolone cheese Pepper to taste Parmesan cheese to taste (topping) Crushed pistachios to taste (topping)

METHOD

1. Prepare the pistachio pesto by mixing the crushed pistachios with the parmesan, basil, olive oil and a pinch of pepper. Then combine the pesto with the bechamel. 2. Coat the bottom of a baking dish with the bechamel, then cover with the first layer of lasagna. Coat the lasagna with another layer of the pistachio bechamel, then cover with a layer of sliced mortadella, followed by the provolone. 3. Repeat until all the ingredients have been used. Finish with a layer of bechamel. 4. Top it off with the parmesan and cook at 350F/180C for 20-25 minutes. 5. Add the crushed pistachios and serve.

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