Drive away with green broad beans and ricotta
first courses from Italy - Puglia
Lasagne with ricotta and provola
Lasagne with ricotta and provola
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
One of the typical dishes of the Apulian Sundays are the Lasagne with ricotta and provola! A typical Barese dish, typical of Sunday lunches and big parties.
preparation
step 1
In a saucepan with a little olive oil, brown a finely chopped onion.
step 2
Add the tomato sauce.
step 3
Season with salt, pepper and add 5-6 basil leaves. Continue cooking with a covered pot for about 30 minutes. If the sauce should dry out too much, add half a glass of water.
step 4
Meanwhile, sear the lasagna in boiling water for a few seconds and spread it to dry on kitchen towels.
step 5
Work the ricotta with 80 grams of Parmesan cheese and a ladle of warm tomato sauce to obtain a homogeneous mixture.
step 6
Oil a baking dish, spread a ladle of sauce on the bottom, continue in layers with pasta, ricotta and sauce and then with pasta, provola in slices and sauce, until the end of the ingredients.
step 7
Complete with the remaining parmesan and bake in a hot oven at 200 degrees for 30 minutes.