White lasagna with pistachio pesto and smoked cheese
200 grams of Egg Pasta, asagna
500 milligrams of Part skim milk
50 grams of White wheat all-purpose flour
30 grams of Butter
1 pinch of Nutmeg
1 dash of Table salt
4 tablespoons of Pistachio pesto
50 grams of Pistachio nuts, flour
150 grams of Smoked Scamorza
2 tablespoons of Pecorino romano
In a small pan with high sides put the flour and add a little milk, mix with a whisk so that the flour absorb all the milk, add very little milk at a time until you have a smooth batter. Once the flour is well mixed and there are no more lumps add the rest of the milk.
Pput the pan on the stove over low heat and, contiue stirring and let cook the bechamel sauce until you get a soft cream. Add salt,butter and sprinkle with nutmeg. Mix well. Cover with plastic film and let cool.
After 10 minutes, remove the film and add 4 tablespoons of pistachio pesto, mix well until creamy and smooth.
Assemble lasagna. Take a rectangular shape baking dish. Spread 2 tablespoons of pistachio and bechamel sauce on the bottom of the pan.
Lay sheets of lasagna pasta to cover the bottom of the pan. Read the cooking instructions on the lasagna package.
Add bechamel to coat lasagna pasta, than cheese and a dusting of pistachio flour.
Continue to layer until the last lasagna sheet and topo with pistachio sauce.
Sprinkle generously pecorino romano on top and put in the oven at 180 degrees for about 30 min.
Cook until golden brown and let it cool for at least 10 minutes before serving.