Monday, November 11, 2013

Lasagnone Ricciolone

la fabbrica della pasta gragnano© by Haalo

Gragnano in Naples is best known for its IGP pasta. The combination of long hours of sunlight and sea breezes produce the perfect drying climate for pasta. During one of the many food festivals in Alba, I managed to stock up on this terrific pasta and the one I'll be using today is the delightfully named lasagnone ricciolone.

lasagnone ricciolone© by Haalo

This shape lends itself perfectly to a lasagne - which is exactly what I've done.


1 packet Lasagnone ricciolone
Ragu Leggero dell'orto
grated parmesan and mozzarella

I've made my lasagne a little lighter by using my ragu leggero - which is a hearty mix of vegetables with only a small amount of meat.

ragu© by Haalo

You'll need to boil the pasta until it's almost tender - it should still have a bit of a bite as it will finish cooking in the oven.

One packet was enough to give me three layers, each of which are topped with ragu and béchamel  - the top layer is finished off with a sprinkling of grated parmesan and mozzarella.

Lasagne© by Haalo

Cook in a 180°C oven until golden brown - about 30 minutes.

lasagnone ricciolone© by Haalo

Serve with a nice nebbiolo and you've got a perfect dinner.

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