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https://www.raiplay.it/programmi/esem... - Ivano offers us a dish that is common on Ligurian tables and delis: Portofino lasagna. The peculiarity of this recipe is that the pesto, unlike the classic raw use, will be cooked in the oven and it is therefore important to balance it with the other ingredients to avoid the risk of it becoming too bitter. In this case, the béchamel will sweeten it. With Ivano we will see the steps to prepare the béchamel, the fresh lasagna, the green beans and the potatoes that give body to the dish. Ivano shows us how to make Genoese pesto with the traditional mortar. Ingredients for the pasta: 300 g of 00 flour 100 g of durum wheat semolina 5 eggs For the pesto: 4 bunches of basil 200 ml of extra virgin olive oil 200 g of grated cheese 100 g of Sardinian pecorino cheese 50 g of pine nuts 3 cloves of garlic 10 g of coarse salt For the béchamel sauce: 1 l of milk 80 g of flour 80 g of butter To complete: 100 g of green beans 3 potatoes Cooking: 180° for 25 minutes