Lasagna with Ricotta and Fried Cauliflower

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Livello MASTERY
35 min
282 Views
 
Livello MASTERY
0 Persone
35 min
INGREDIENTI: per 0 persone
  • 1 lb lasagna (long rectangles of rough and porous layers of italian pasta)
  • 1 ¼ lb cauliflower
  • ⅝ lb ricotta cheese
  • water
  • salt
Preparation

Boil the cauliflower and drain it. When it is cold, sauté in a pan in 5 spoonfuls of oil until nicely browned. Cook the pasta, drain it and pour into a tureen, then add the fried cauliflower and the Ricotta, previously mashed with the prongs of a fork, and a little of the lasagne cooking liquid. Mix and serve.

First courses
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