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Tripe and pesto lasagne with Pecorino cheese gratin

Tripe and pesto lasagne with Pecorino cheese gratin

Name: Tripe and pesto lasagne with Pecorino cheese gratin
Ingredients: Tripe "Alla Marchigiana"; 1 clove of garlic; 50g fresh basil; 100ml Extra-Virgin Olive Oil; 60g pecorino cheese, grated; 20g mediterranean pine nuts; pinch of salt

Author: APCI - Associazione Professionale Cuochi Italiani

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.

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Tripe and pesto lasagne with Pecorino cheese gratin

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients

for the pesto

Method

to assemble the lasagne

Products in this recipe

Tripe "Alla Marchigiana"

Extra-Virgin Olive Oil