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.
This shape lends itself perfectly to a lasagne - which is exactly what I've done.
Lasagne
1 packet Lasagnone ricciolone
Ragu Leggero dell'orto
Béchamel
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.
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.
Cook in a 180°C oven until golden brown - about 30 minutes.
Serve with a nice nebbiolo and you've got a perfect dinner.
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