Lasagnette alla Parmigiana
Lasagnette alla Parmigiana This recipe is from my friend, Ilaria Bercini, who said she makes it "just like my mother and grandmother used to do!".
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Cooking tools:
- Pasta machine
- Kitchen scale
- Baking dish
- Oven
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Kitchen towel
- Colander
- Mixing bowl
- Fork
- Spoon
- Plastic wrap
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 200 grams or 7 oz. all-purpose flour
- 2 large eggs, beaten
- Extra virgin olive oil
- 1 clove garlic, crushed
- 1 shallot, diced
- 1 large eggplant
- 14 oz Mutti Finely Chopped/Crushed Tomatoes or Polpa
- Kosher salt
- freshly ground black pepper
- 1 jar (100ml) pesto of pistachio
- 300 grams or 10 oz. buffalo mozzarella, sliced
- 16 basil leaves
- ¾ cup finely grated Parmigiano Reggiano
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