Lasagna Aperto

Name: Lasagna Aperto
Ingredients: Fresh Ricotta; 6 cups whole milk; 3/4 teaspoon salt; 2 tablespoons fresh lemon juice; 4 tablespoons distilled white vinegar; Lasagna; 2/3 cup all-purpose flour; 1/4 teaspoon salt; 1 egg; 6 roma tomatoes; 6 tablespoons chopped garlic, about 6-8 cloves; 3 tablespoons oil; salt and pepper to taste; 2 cups loosly packed basil leaves; 2 cloves garlic; salt and pepper to taste; 2 tablespoons toasted pine nuts; 1/3 cup olive oil; 1/2 cup parmesan; fresh ricotta, recipe above; 4 ounces fresh mozzarella, sliced

21 ingredients

1 steps

Ingredients

Fresh Ricotta
6 cups whole milk
3/4 teaspoon salt
2 tablespoons fresh lemon juice
4 tablespoons distilled white vinegar
Lasagna
2/3 cup all-purpose flour
1/4 teaspoon salt
1 egg
6 roma tomatoes
6 tablespoons chopped garlic, about 6-8 cloves
3 tablespoons oil
salt and pepper to taste
2 cups loosly packed basil leaves
2 cloves garlic
salt and pepper to taste
2 tablespoons toasted pine nuts
1/3 cup olive oil
1/2 cup parmesan
fresh ricotta, recipe above
4 ounces fresh mozzarella, sliced

Directions

1

["Line a colander with cheesecloth or food safe paper towels and put in the sink.", "Heat the milk and salt in a non-reactive pot over medium heat until it reaches 165 degrees, or until it starts to bubble around the edges.", "Add the lemon juice and vinegar and stir until the milk separates into curds and whey. Scoop the curds into the colander and let drain for 15-20 minutes, until you have a soft, moist cheese, but firm enough that it holds it's shape. Less like cottage cheese, more like soft goat cheese. It will keep in the refrigerator for 2-3 days.", "Preheat the oven to 450 degrees.", "Begin by making the pasta. Combine the flour and salt in food processor, and pulse once or twice. Add egg and process until a ball begins to form, about 30 seconds. Knead by hand (with a little flour if necessary) for a minute or two. You want a not-sticky, firm dough. Cover with plastic wrap and let rest for 30 minutes", "While the dough rests, slice the tomatoes into 1/4-1/2\" slices. Toss with the olive oil