Parmigiano Reggiano DOP PARMAREGGIO Fresh Grated · Prosciutto Crudo ·
<li>1<strong> Pack of Casa Modena Cured Ham</strong></li>
<li>50 g celeriac</li>
<li>50 g carrots</li>
<li>20 g onions</li>
<li>60 g zucchini</li>
<li>40 g peeled asparagus</li>
<li>30 g butter</li>
<li>300 g fresh lasagna sheets (alternatively dry ones)</li>
<li>400 g bechamel sauce</li>
<li><strong>100 g Parmigiano Reggiano (freshly grated)</strong></li>
<li>100 g sieved tomatoes</li>
<li>salt and pepper</li>
1 Pack of Casa Modena Cured Ham
50 g celeriac
50 g carrots
20 g onions
60 g zucchini
40 g peeled asparagus
30 g butter
300 g fresh lasagna sheets (alternatively dry ones)
400 g bechamel sauce
100 g Parmigiano Reggiano (freshly grated)
100 g sieved tomatoes
salt and pepper
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Finely dice the celery, carrot and onion, dice the zucchini and asparagus. Melt the butter in a pan and sauté the vegetables over low heat, season with salt and pepper.
Cook the lasagna sheets in boiling salted water for a short while and then rinse them in cold water. Pat dry with a cloth.
Cut the prosciutto crudo into thin strips.
Cover the bottom of a baking dish with a thin layer of bechamel sauce and cover with lasagne sheets, sprinkle with prosciutto crudo and vegetables and cover with another layer of bechamel sauce. Sprinkle with Parmigiano Reggiano. Repeat the process until all pasta sheets, vegetables and prosciutto crudo are used up.
As a last layer, use the remaining béchamel sauce with the tomato sauce and sprinkle with the remaining Parmigiano Reggiano.