Early Summer Lasagna Revisited
1 clove of garlic
3.5 oz zucchini
7 oz beefsteak tomatoes
3/4 oz parsley
3/4 oz basil
1 oz Pecorino cheese
8 sheets Lasagna
7 oz pumpkin
3.5 oz cherry tomato
3.5 oz spinach
3/4 oz chives
1 sprig of fresh oregano
12 pumpkin flowers
Corn starch to taste
7 fl oz water
1.5 oz salted Ricotta, grated
Arugula to taste
2 tbsp olive oil
Vegetable oil for frying as needed
Clean and wash the vegetables, set aside the discarded parts for the stock. In a tall-sided pot, sweat the garlic with a little extra virgin olive oil, add the discarded vegetables and pour water. Add the parsley stems and let boil for 1/2 hour. Filter and keep warm.
Remove the pumpkin flowers inner stamen.
Make a medium-thick batter with the cornstarch and sparkling water. Carefully dip each flower in the batter, scraping the excess on the side of the bowl, then fry in hot oil until golden and crispy. Scoop out with a slotted spoon and dry out the excess oil on paper towel. Put aside.
Heat the olive oil in a pan and sauté the pumpkin with garlic.
Add the spinach, zucchini, beefsteak tomatoes and blend in the fresh herbs. Add the Pecorino cheese away from the heat. Keep warm.
Blend a small portion of the cooked vegetables in a mixer, obtaining a thick cream to use for the Lasagna. Taste and season with salt and pepper. Put aside.
Sweat the cherry tomatoes and a crushed garlic clove in a pan over high heat. Season with salt and pepper.
Following the instructions shown on the pack, boil the pasta in the stock made with the discarded vegetables parts.
Prepare individual plates, creating a bottom layer of vegetable sauce, half of the Lasagna sheet (to have a square shape), and alternate layers of pasta and vegetables. Top with the grated Pecorino cheese.
Plate and garnish with the cherry tomatoes sautéed in olive oil, salt pepper and fresh arugula. Finish with the salted Ricotta and the fried pumpkin flowers.