“Life is nothing without friendship. “Rosalia Marchese can be called the friend with a capital” A. “Whimsical, cheerful, elegant, full of life and full of positivity; one for all: the friend that everyone We would like to have you! Always attentive and ready for every need, always available for urgent help calls. Feelings that are rarely found and that are kept with great love. Lover of beauty, in all its forms, from the works of his beloved theater to the music that surrounds his evenings in the company of his friends. His love for the countryside, for nature is nothing short of exciting. Seeing his eyes that light up when he walks along a country road, makes you understand the strong bond that exists between her and nature, and that sweet smile embodies a certain sense of melancholy and nostalgia for past times, for what has been but also hope and strength for all that will be, even more beautiful. Attentive and tender teacher of French, divides his time between school family and friends. But his family is his strong point, his charge; his “boys” Emanuele and Enrico, two authentic columns. Rosalia today paid tribute to her recipe that she often prepares for her children, categorically with fresh ingredients, of her adored campaign with an elegantly French flair: lasagna with pesto and courgettes.

CHEF

Rosalia Marchese

KITCHEN

Siciliana

DIFFICULTY

Average

DATA FOR PREPARATION

20 min
Prep

40 min
Cooking

60 min
Total

4 People
Doses

Recipe

INGREDIENTS FOR FRESH PESTO
  • Garlic1/2 clove

  • Basil 100 gr

  • Grated pecorino 60 gr

  • Grated Parmigiano Reggiano DOP 140 gr

  • Pine nuts 30 gr

  • Extra virgin olive oil 200 gr

  • Coarse salt q.b.

INGREDIENTS FOR THE BESCIAMELLA
  • Butter100 gr

  • 00 flour 100 gr

  • Whole milk 1 lt

  • Nutmeg to be grated q.b.

  • saltq.b.

INGREDIENTS
  • Lasagna500 gr
  • Speck 150 gr

  • Zucchinin.7

  • Onion n.1

PREPARATION FOR FRESH PESTO

  • First, clean the basil leaves with a clean cloth, they should not be washed with water. Then take a mortar and pound the peeled garlic with a pinch of coarse salt: when you have obtained a creamy mixture, add the basil leaves adding another pinch of coarse salt.

  • Mash the basil by turning the pestle and mortar in the opposite direction. Add pine nuts and grated cheeses while continuing to pound. Finally, add the oil little by little while continuing to mix the ingredients well with the pestle until a homogeneous sauce is obtained. Alternatively, you can make the pesto with the mixer.

PREPARATION FOR THE BESCIAMELLA

  • Put the milk to heat in a saucepan; separately, in another saucepan, melt the butter over low heat. Turn off the heat and add the sifted flour little by little, stirring constantly with a whisk to avoid the formation of lumps. Put the butter and flour mixture over low heat, stirring constantly.

  • Flavor the milk with nutmeg and salt; pour it a little at a time into the butter and flour mixture, mix everything vigorously with the whisk. Cook 5-6 minutes on low heat, stirring constantly until the sauce has thickened and starts to boil. The bechamel is ready; transfer it to a bowl and let it cool.

PREPARATION

  • Finely chop the onion and pour it into a pan with olive oil and fry gently. Add the speck and make it crispy; then, remove it and set it aside.

  • Add the diced courgettes to the same base and stew without letting them dry; if so, add a little water.

  • In a baking dish put a first layer of bechamel, continue with the lasagna, the pesto, the courgettes, the speck and a sprinkling of parmesan; repeat this action for at least 4 times creating the various layers, alternating the ingredients as previously described. Conclude with a generous sprinkling of Parmesan and distribute a few flakes of butter.

  • Place in the oven for 20 minutes at 220 ° C. Lasagna must gratin but not dry too much. Serve them hot.

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