We are happy that you found this delicious presentation of a traditional and ancient tomato from the region of the Amalfi Coast, close to Naples in Southern Italy. We are hosting a project in which we save this special type of tomato – for the environment and people of the region. If you want to know more about the project, please go to www.refiascone.it
This video also represents an opportunity for happy “owners” or a jar of the RE FIASCONE tomato. This video was produced in context of our partnership with the Pizzeria No.900 from Quebec, Canada. The tomato jars you can see in the video are the ones available in their pizzerias for sale to their customers. Through this and their usage of the tomato RE FIASCONE on their pizza “Margherita Antica”, they have been a very important partner in this project to keep going our activities in the Amalfi coast.
The particularity of this Lasagne is the usage of the tomato Re Fiascone not only in the sugo but also in the dough itself (pasta “rossa”, “red” pasta). It makes the Lasagne more delicate and goes well along optically and sensorically. The selection of ingredients reflect a diverse and rich tasting experience.
RECIPE for 4 people:
The “Red Lasagne Pasta”:
-) 300g flour
-) 1 egg
-) 70g of Re Fiascone tomato sauce
-) water only if needed for the consistency of the dough, depends on the flour used
Bechamel sauce:
-) 500ml of milk
-) 50g of butter
-) 40g of flour
-) Some nutmeg
-) some salt
Tomato sauce:
-) 430g Re Fiascone tomato sauce
-) 1 small onion
-) olive oil
-) salt
For assembling:
-) 200g Mozzarella (in small cubes)
-) 200g fresh Ricotta cheese (grated)
-) Some Parmigiano or Grana Padano for the topping
-) Some Basilico for the topping
INSTRUCTIONS
Prepare first the dough. Then the tomato sugo and the Bechamel sauce. Then, you have to assemble, starting with tomato sauce at the bottom. Assemble tomato sauce, pasta, Bechamel sauce and small parts of the cheese. Finish with Bechamel sauce and Grana Padano or Parmiggiano on top. Cook for around 45 min at 200 degrees. When serving, put some Basilico on top.
Use either small ceramic containers for 1 portion of Lasagne each (they need to be made for the oven!) or a bigger pan (around 30cm x 25cm) for the oven.