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Tripe and pesto lasagne with Pecorino cheese gratin

Ingredients

  • Tripe "Alla Marchigiana"
for the pesto
  • 1 clove of garlic
  • 50g fresh basil
  • 100ml Extra-Virgin Olive Oil
  • 60g pecorino cheese, grated
  • 20g mediterranean pine nuts
  • pinch of salt

Method

  • Pound the garlic in a mortar until it becomes pulp, add the basil and pine nuts and continue to pound to give a cream. Add the Pecorino and salt. Take out of the mortar and add the oil.
to assemble the lasagne
  • Boil the sheets of lasagne for at least 2 minutes and dry on a clean cloth. Alternate layers of lasagne with fresh pesto and hot tripe. Top the last layer with grated Pecorino and brown in the oven for a few minutes.

Products in this recipe

Tripe "Alla Marchigiana"
Extra-Virgin Olive Oil