Lasagne carasau con scarola e bufala

20 mins
Serves 4
https://www.cucina-naturale.it/ricette/lasagne-carasau-con-scarola-e-bufala/

Directions

  1. 1Clean the escarole and cut it into squares or strips.
  2. 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.
  3. 3Sauté the escarole for about 10 minutes until it becomes tender and flavorful; season with salt and pepper.
  4. 4Add the Taggiasca olives and mix for another two minutes.
  5. 5Blend the buffalo mozzarella (if you want to add more flavor, blend it with a handful of grated Parmesan cheese).
  6. 6Bring water to a boil in a pasta pot and salt it.
  7. 7With tongs, immerse a sheet of carasau bread in boiling water for 2 seconds and then spread it in a baking dish.
  8. 8Line the bottom of the baking dish with the blanched carasau bread.
  9. 9Proceed by spreading the mozzarella cream over the carasau bread and distribute a layer of escarole and olives.
  10. 10Then add more layers until ingredients are used up: carasau bread, mozzarella, escarole.
  11. 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.