Hello! This Friday for Fiesta Friday I’ll propose to you a “single course” really easy to make. I called it “lasagna” because I made three layers with pasta phillo sheets -instead of using egg pasta-, stuffed with vegetables, prosciutto cotto (boiled ham) and mozzarella. This is my version, but you could add/remove some of the ingredients, I’m sure you’ve a lot of fantasy 🙂
INGREDIENTS (4 persons)
– 250 gr pasta phillo;
– the yolk of an egg;
– two big potatoes;
– two zucchini;
– two carrots;
– 100 gr of prosciutto cotto;
– 1 mozzarella:
– salt, pepper, extra-virgin olive oil
– garlic (if you like it)
– chopped parsley and rosemary
Fisrt of all, you need to boil the vegetables: cut the potatoes, the zucchini and the carrots finely in slices, then put it in the hot water on the stove; wait till the vegetables are boiled. Previously, a couple of hours before, you will have taken out the pasta phillo from the refrigerator: the pasta needs to be at room temperature.
Spread out the pasta phillo (two or three sheet together, the lasagnetta must be thicker because of the many ingredients inside) and cut it of the right size. (i cutted it into a rectangular shape, but you could make also some square little lasagnette); brush the pasta on the surface with the egg yolk, then you can start to create the different layers of the lasagnetta.
I started with the cutted in slices “prosciutto cotto”, which made the base for the vegetables (pay attention to “squeeze” a bit the vegetables to take out the water in excess), otherwise you may rip the pasta phillo underneath)
Then I added the mozzarella cheese, in tiny bites, to melt the ingredients during the cooking. After this first layer, you can add the vegetables. (I suggest to flavour them before you put them in the lasagnetta: I used salt, pepper, extra-virgin olive oil, garlic, finely chopped parsley and rosemary to flavour potatoes, carrots and zucchini)
This is the result of the firsts two layers: then you could restart the filling: two-three sheets of pasta phillo, then again the “prosciutto cotto” with mozzarella cheese, and finally the vegetables. Then put on the top the remaining sheets of pasta phillo and brush with the remaining egg yolk.
Put the lasagnetta in the oven at 180° C for 10 minutes. This is the final result: hoping that you’ll try it.I would like to ear from you some other possible versions of the lasagnetta. Buon Appetito!