Servings:
4
Prep time:
25
Cooking time:
50
INGREDIENTS
- -200g Kamut flour
- -100g salted ricotta cheese, grated
- -100g bread crumbs
- -6 tomatoes
- -20 courgette flowers
- -50g green olives
- -20g pine nuts
- -1 garlic clove
- -grated peel of ½ lemon
- -6 tablespoons extra virgin olive oil
- -salt
- -chili powder
INSTRUCTIONS
- Create a fountain with the flour and add some salt, then gradually incorporate 150ml cold water, then knead to obtain a smooth and consistent dough. If needed, add some more water or flour. Cover with a cloth and let it sit for about 10 minutes.
- In a bowl, add the chopped tomato pulp, the minced olives the minced basil, the pine nuts, the garlic (previously slightly boiled and without the core), 4 tablespoons oil and some salt, and stir to combine.
- Slightly oil the courgette flowers and toast them for one minute on each side in a non stick pan. Let them cool down a little bit, then slice them and combine them to the rest of the condiment.
- Toast the bread crumbs in a small pan with a tablespoon oil, the grated lemon peel and a pinch of chili powder.
- knead the dough for 2 more minutes, then level it (with a rolling pin or with a specific tool), to create some 8x12cm rectangles.
- Boil the lasagna sheets with salted and oiled water, drain them al dente and place them on a cloth to remove the excess water.
- Build the lasagna directly inside the serving plates, seasoning each layer with the raw tomato sauce and some salted ricotta cheese. Finish with the sauce and cover it with the toasted bread crumbs.
Let the lasagna sit for about 10 minutes before serving.
