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White lasagne with Ricotta di Bufala

Ingredients for 6 people
For the lasagne:

Flour 300 g
Eggs 3

For the condiment
Ricotta di bufala  400 g
Granbù 80 g
Butter 50 g
Walnuts 30 g
Extra-virgin olive oil tablespoons        4
A glass of milk

Sift the flour and fashion it in the shape of a fountain on the pastry board, crack the eggs in the centre, add salt and knead the dough thoroughly; fashion the dough in the shape of a ball and let it sit for about 30 minutes.
In the meantime, make the condiment as follows: scald the walnuts in boiling wate and , remove the peel; put them in the blender with the ricotta, add 30 g of Granbù, 30 g of butter, oil, milk and salt, blend for a few minutes.
Take the dough and roll it out into a thin sheet, sprinkle it with flour and cut it in rectangular pieces, then cook them one by one in salted boiling water, afterwards laying them on a moistened dishcloth. In a buttered baking pan, arrange the pasta rectangles in layers, alternating the walnut sauce diluted with a few tablespoons of water in which the pasta was cooked. Top off the last layer with a bit of sauce, a generous sprinkling of grated Granbù and a few small pieces of butter. Bake in the oven at a temperature of 180° C for 25 minutes.