Tag Archives: pasta

Cucina Enoteca

5 Sep

IMG_0139

IMG_0141

formaggi + salumi : robiola, coppa, calabrese

IMG_0144

kale ‘caesar’ | shaved brussels + orange cognac raisin + parmesan frico + meyer lemon anchovy emulsion

IMG_0145

grilled octopus | pickled beech mushroom + green onion + acqua pazza aioli

IMG_0148

short rib pappardelle | cremini mushroom + carrot + parmigiano

IMG_0149

ricotta + banana pancake | salted caramel + whipped mascarpone

 

Flower Hill
2730 Via de La Valle
Del Mar, CA 92014
phone: 858-704-4500

Advertisements

Eataly

4 Sep

IMG_4533

La pizza del giorno

IMG_4534

Tagliatelle al Ragù di Manzo

IMG_4535

Quadrati con Ricotta e Spinaci

IMG_4536

Tagliatelle al Nero con Gamberetti e Radicchio

 

200 Fifth Avenue, NYC
(212) 229-2560

Butternut Squash and Basil Bechamel Lasagna

13 Jul

I’m not a huge lasagna fan mostly because I don’t like red sauce so I decided to try this vegetarian version. Also, I’m a huge fan of butternut squash so it was perfect! 😉

Butternut Squash and Basil Bechamel Lasagna

adapted from Batter Licker

Ingredients:
1 Tbsp. olive oil
1 (1½ to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 c. water
1/4 c. butter
1/4 c. all-purpose flour
3 1/2 c. 2% milk
1 tsp. nutmeg
3/4 c. fresh basil leaves, lightly packed
8 oz. (approximately 12) no-boil lasagna noodles
2 1/2 c. shredded mozzarella cheese
1/3 c. grated Parmesan

Directions:
1)Preheat oven to 400F
2)Toss cubed squash with oil, 1 1/2 tsp. salt and 1 tsp. black pepper, and pour onto baking sheet. Roast until squash is tender, approximately 25 minutes.


3)Remove from oven


4)Transfer squash to food processor, and blend until smooth, adding another 1/2 c. water to help the blending process. Season roasted butternut squash puree to taste with additional salt and pepper, and set aside.
5)In medium pan over medium heat, melt butter. Meanwhile, heat milk in microwave (about 1 minute) or saucepan until hot. Once butter has melted, add flour, and whisk for 1 minute. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a boil. Reduce heat to medium. Simmer, whisking often, until bechamel sauce thickens slightly, about 5 minutes. Whisk in nutmeg.


6)Transfer half of the sauce to a food processor (if using blender, allow to cool before blending). Add basil, and blend until smooth. Return basil sauce to remaining bechamel sauce in pan, and stir to blend. Season to taste with salt and pepper.
7)Preheat oven to 375F, and place rack in center of oven.
8)Lightly butter 13 x 9 x 2-inch baking dish. Spread 3/4 c. basil bechamel sauce over bottom of prepared baking dish. Arrange 3 lasagna noodles on top of sauce. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/2 c. mozzarella. Drizzle 1/2 c. basil bechamel over the mozzarella.
9)Repeat layering 3 more times.

10)Cover baking dish tightly with foil. Bake for 40 minutes.
11)Remove foil cover, and sprinkle remaining mozzarella and Parmesan cheeses over top of lasagna. Continue baking uncovered until sauce bubbles and cheesy top is golden, 15 minutes longer. Allow to cool before serving.

Bon Appétit!