LASAGNA WITH TOMATOES AND PECORINO CHEESE
Ingredients for 4 people
- 4 Sfoglie per lasagne (wide flat sheets) Marcozzi di Campofilone
- 4 ox-heart tomatoes weighing about 400 grams each
- Freshly grated Pecorino Romano cheese q.b.
- 4 poached young garlic cloves, lightly crushed (if you use older garlic that has more intense fragrance and flavor, adjust the amount by decreasing it)
- 90 milliliters of extra virgin olive oil with a robust flavor
- 40 small, well rinsed fresh basil leaves + 4 clumps for decoration
- Dried thyme to taste
- Salt to taste
- Freshly ground black pepper to taste
Preparation
Heat the oven to 200°C in grill mode.
Remove the tops from the tomatoes, then cut them into slices about an inch thick: 6 portions should be made from each tomato.
Cover the bottom of a drip pan with a sheet of wet and well-wrung baking paper, then arrange the tomatoes in a single layer.
Add the garlic cloves, distributing them among the tomatoes, drizzle evenly with the drizzled oil, season with salt and sprinkle with a little thyme.
Place in the oven and bake for 25 minutes or until the tomatoes are wilted and soft but not to the point of flaking. Remove from oven, let cool, then season with a little pepper.
Lay a dishcloth on the work surface that is intended only for food contact and sanitized with boiling water and baking soda between uses (do not use detergent or fabric softener to wash it as it may transmit odors and residue to the food).
One at a time, cook the egg sheets in plenty of salted water for about 3 to 4 minutes.
When a sheet is cooked, gently scoop it out with a slotted spoon and spread it out on the tea towel. Let it cool, then transfer it to a cutting board with the long side arranged horizontally. Divide it into two halves lengthwise, then into three parts vertically, making 6 rectangles of identical size. As they are ready, place the rectangles on a large tray without overlapping them.
Move the tomato slices to a plate, taking care not to break them, and replace the sheet of baking paper with a new one.
Turn the oven grill to 180°C (350°F) again.
Lay four puff pastry rectangles on the baking paper, then cover them with the larger tomato slices. Arrange two basil leaves on top of these, then sprinkle with a little grated pecorino cheese. Continue in the same way to form 4 lasagna, finishing with the tomato. Overlapping smaller and smaller vegetable slices will prevent the turrets from collapsing.
When you have finished assembling the layers, sprinkle everything with plenty of grated pecorino cheese and bake.
Grate the preparation for 15 minutes or until the cheese becomes crispy.
Remove from the oven, let rest for a couple of minutes, decorate with clumps of basil and serve.
LASAGNA WITH TOMATOES AND PECORINO CHEESE
Ingredients for 4 people
- 4 Sfoglie per lasagne (wide flat sheets) Marcozzi di Campofilone
- 4 ox-heart tomatoes weighing about 400 grams each
- Freshly grated Pecorino Romano cheese to taste
- 4 poached young garlic cloves, lightly crushed (if you use older garlic that has more intense fragrance and flavor, adjust the amount by decreasing it)
- 90 milliliters of extra virgin olive oil with a robust flavor
- 40 small, well rinsed fresh basil leaves + 4 clumps for decoration
- Dried thyme to taste
- Salt to taste
- Freshly ground black pepper to taste
Preparation
Heat the oven to 200°C in grill mode.
Remove the tops from the tomatoes, then cut them into slices about an inch thick: 6 portions should be made from each tomato.
Cover the bottom of a drip pan with a sheet of wet and well-wrung baking paper, then arrange the tomatoes in a single layer.
Add the garlic cloves, distributing them among the tomatoes, drizzle evenly with the drizzled oil, season with salt and sprinkle with a little thyme.
Place in the oven and bake for 25 minutes or until the tomatoes are wilted and soft but not to the point of flaking. Remove from oven, let cool, then season with a little pepper.
Lay a dishcloth on the work surface that is intended only for food contact and sanitized with boiling water and baking soda between uses (do not use detergent or fabric softener to wash it as it may transmit odors and residue to the food).
One at a time, cook the egg sheets in plenty of salted water for about 3 to 4 minutes.
When a sheet is cooked, gently scoop it out with a slotted spoon and spread it out on the tea towel. Let it cool, then transfer it to a cutting board with the long side arranged horizontally. Divide it into two halves lengthwise, then into three parts vertically, making 6 rectangles of identical size. As they are ready, place the rectangles on a large tray without overlapping them.
Move the tomato slices to a plate, taking care not to break them, and replace the sheet of baking paper with a new one.
Turn the oven grill to 180°C (350°F) again.
Lay four puff pastry rectangles on the baking paper, then cover them with the larger tomato slices. Arrange two basil leaves on top of these, then sprinkle with a little grated pecorino cheese. Continue in the same way to form 4 lasagna, finishing with the tomato. Overlapping smaller and smaller vegetable slices will prevent the turrets from collapsing.
When you have finished assembling the layers, sprinkle everything with plenty of grated pecorino cheese and bake.
Grate the preparation for 15 minutes or until the cheese becomes crispy.
Remove from the oven, let rest for a couple of minutes, decorate with clumps of basil and serve.
