Carasau Lasagne with Borrage

by | Apr 12, 2011 | Pastry | 0 comments

Carasau Lasagne with Borrage
(serves 2)

2 ounces (60 gr.) Carasau bread (typical bread from Sardinia)
1 kilogram (1 kg.) borage
½ onion
6 tablespoons olive oil
7 ounces (200 gr.) finely mashed tomato pulp
3 tablespoons (40 gr.) unsalted butter
¼ cup (30 gr). all-purpose flour
1 ½ tablespoon (20 gr.) grated Parmesan Cheese + more to bake
½ liter full fat milk
ground nutmeg

Heat the oven to 400° F. (200°) degrees. Wash and clean the borage, keeping only the leaves. Cook them in salted water. Drain, let them cool, wring well and let burnish them in a pan with 4 tablespoons of olive oil. Chop the onion and stew with 2 tablespoons of olive oil for 5 minutes, then add the chopped tomatoes and cook over medium heat for 15 minutes. Melt the butter in a pan, add the flour, salt, ground nutmeg, and gradually add the hot milk, stirring constantly until you obtain a smooth besciamella cream. Cook for another 10 minutes. Turn off the heat and add the grated cheese. Break the Carasau bread into pieces and dip quickly in salted boiling water, just enough to cover the bottom of a small baking tray. Place on top part of the borage, a ladle of tomato pulp and a little bit of besciamella cream. Continue until all the ingredients are used and finally add the remaining cream. Before baking, sprinkle the baking pan with a little Parmesan cheese and bake 20 minutes in hot oven, and grill for another 3 minutes.


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