Lasagne carasau con scarola e bufala
Directions
- 1Clean the escarole and cut it into squares or strips.
- 2In a non-stick saucepan, heat a chopped garlic clove in a generous amount of oil and add the escarole with two pinches of salt.
- 3Sauté the escarole for about 10 minutes until it becomes tender and flavorful; season with salt and pepper.
- 4Add the Taggiasca olives and mix for another two minutes.
- 5Blend the buffalo mozzarella (if you want to add more flavor, blend it with a handful of grated Parmesan cheese).
- 6Bring water to a boil in a pasta pot and salt it.
- 7With tongs, immerse a sheet of carasau bread in boiling water for 2 seconds and then spread it in a baking dish.
- 8Line the bottom of the baking dish with the blanched carasau bread.
- 9Proceed by spreading the mozzarella cream over the carasau bread and distribute a layer of escarole and olives.
- 10Then add more layers until ingredients are used up: carasau bread, mozzarella, escarole.
- 11Finish with a little chopped hazelnuts, basil, and pepper.
Ingredients
- 250 g Pane carasau
- 2 Mozzarella di bufala
- 1 cespo Scarola
- 1 spicchio Aglio, chopped
- Nocciole
- olive taggiasche
- Basilico
- sale
- pepe
- olio extravergine di oliva
Equipment
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Tips
- Do not overcook the escarole to maintain a mild bitter aftertaste.
- This salad is very low in calories, rich in vitamin C, beta-carotene, fiber, and minerals, and perfect for detox diets.
- The dish can be enjoyed warm or cold, making it ideal for summer.
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