Text 5997, 103 rader
Skriven 2011-01-19 05:24:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 560
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash And Hazelnut Lasagne
 Categories: Squash, Nuts, Pasta, Cheese
      Yield: 6 servings
 
MMMMM-----------------------SQUASH FILLING----------------------------
      1 lg Onion; chopped
      3 tb Unsalted butter
      3 lb Butternut squash; peeled,
           - seeded, in 1/2" pieces
      1 ts Minced garlic
      1 ts Salt
    1/4 ts White pepper
      2 tb Chopped fresh flat-leaf
           - parsley
      4 ts Chopped fresh sage
      1 c  Hazelnuts; toasted, coarse
           - chopped

MMMMM---------------------------SAUCE--------------------------------
      1 ts Minced garlic
      3 tb Unsalted butter
      5 tb All-purpose flour
      5 c  Milk
      1    Bay leaf (not California)
      1 ts Salt
    1/8 ts White pepper

MMMMM--------------------------LASAGNE-------------------------------
    1/2 lb Fresh mozzarella; coarse
           - grated
      1 c  Fine grated Parmigiano
           - Reggiano
     12    Sheets (7 X 3 1/2) no-boil
           - lasagne
 
  Hazelnuts in a butternut squash lasagne? It’s actually a classic
  Italian flavor combination, and the nuts lend just the right amount
  of crunch to the silky pasta and lush squash. View more modern
  classics that are just like mom’s, except better.
  
  Make filling:
  
  Cook onion in butter in a deep 12-inch heavy skillet over moderate
  heat, stirring occasionally, until golden, about 10 minutes. Add
  squash, garlic, salt, and white pepper and cook, stirring
  occasionally, until squash is just tender, about 15 minutes. Remove
  from heat and stir in parsley, sage, and nuts. Cool filling.
  
  Make sauce while squash cooks:
  
  Cook garlic in butter in a 3-quart heavy saucepan over moderately low
  heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3
  minutes. Add milk in a stream, whisking. Add bay leaf and bring to a
  boil, whisking constantly, then reduce heat and simmer, whisking
  occasionally, 10 minutes. Whisk in salt and white pepper and remove
  from heat. Discard bay leaf. (Cover surface of sauce with wax paper
  if not using immediately.)
  
  Assemble lasagne:
  
  Preheat oven to 425øF.
  
  Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by
  2-inch glass baking dish (or other shallow 3-quart baking dish) and
  cover with 3 pasta sheets, leaving spaces between sheets. Spread with
  2/3 cup sauce and one third of filling, then sprinkle with a heaping
  1/2 cup cheese. Repeat layering 2 more times, beginning with pasta
  sheets and ending with cheese. Top with remaining 3 pasta sheets,
  remaining sauce, and remaining cheese.
  
  Tightly cover baking dish with buttered foil and bake lasagne in
  middle of oven 30 minutes. Remove foil and bake until golden and
  bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes
  before serving.
  
  Cooks’ note: Filling and sauce can be made 1 day ahead and kept
  separately, covered and chilled. Bring to room temperature before
  assembling.
  
  Recipe by Ruth Cousineau
  
  December 2001 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 09 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Eat butter first, and eat it last, and live till a hundred years be past.
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