"Damsel" > wrote in message
...
> Andy <Q> said:
>
>> Did you see that dish?
>>
>> WOW. I've yet to make lasagna but that dish was downright beautiful,
>> imho.
>
> Is the recipe available somewhere?
>
> Carol
>

Your wish is my command....at least in this case

Tyler Florence's Lasagne Al Pesto

Kosher salt
1/2 pound fresh green beans, ends removed
1/2 pound new potatoes, scrubbed
Fresh lasagne noodles, recipe follows, or 1/2 pound dried lasagne sheets
Fresh Pesto sauce, recipe follows
Freshly grated Parmigiano-Reggiano, for serving

Bring a large pot of salted water to a boil. Cook the potatoes then the
beans in the water, cooking each until just tender. Drain the potatoes and
slip off the skins. Drain the beans and refresh them in ice water.

Refill the pot with salted water. Cook the pasta sheets 1 at a time, just
until tender. Drain each sheet and lay on clean towels. Cover with
additional towels to keep warm.

Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto.
Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over
the pasta. Break the potatoes up into bite-size pieces and put half of them
and half the beans on top. Arrange another layer of pasta over the beans and
potatoes, cover with pesto, another layer of beans and potatoes then a final
layer of pasta. Cover the lasagne with Parmigiano-Reggiano, cut and serve.

This recipe was provided by professional chefs and has been scaled down from
a bulk recipe provided by a restaurant. The FN chefs have not tested this
recipe, in the proportions indicated, and therefore, we cannot make any
representation as to the results.

Pesto Sauce:
4 bunches fresh basil, leaves picked
4 cloves garlic, lightly crushed
1 cup pine nuts
1 cup freshly grated Parmigiano-Reggiano
1/2 cup ricotta cheese
1 tablespoon yogurt
4 tablespoons extra-virgin oil
Sea salt and freshly ground black pepper

Place the basil leaves, garlic, and pine nuts in a mortar or food processor.
Grind or pulse until the leaves are finely chopped. Gradually incorporate
the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding
it in a steady stream. Season the pesto to taste with salt and pepper.

Fresh Lasagne:
2 cups all-purpose flour, plus more for dusting
Pinch salt
2 eggs
2 tablespoons olive oil

Mix the flour with the salt and mound them on a clean work surface. Create a
well in the center of the flour mound. Add the eggs and 1 tablespoon of
olive oil to the well. Lightly beat the eggs with the oil. Using the fingers
of one hand, begin incorporating the dry ingredients into the wet, drawing
flour into the well in a circular motion. Use the other hand to protect the
outer wall. Work the flour mixture into the egg mixture until the dough
forms a ball (if the dough doesn't come together add a drop or two of
water). Knead the dough until it is smooth and elastic, about 10 minutes.
Brush the surface with the remaining olive oil , wrap the dough in plastic
wrap; and set aside to rest for about 30 minutes.

Cut the ball of dough in half. Wrap and reserve the piece you are not
immediately using to prevent it from drying out. Dust the counter and dough
with a little flour. Form the dough into a rectangle and roll it though a
pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the
sheet of dough with the palm of your hand as it emerges from the rollers.
Reduce the setting and crank the dough through again, 2 or 3 times. Continue
tightening until the machine is at the narrowest setting: the dough should
be paper-thin, about 1/8-inch thick. Make 4 pieces, about 20-inches long and
6-inches wide. Lay the lasagne sheets out on a clean dry surface and allow
them to dry slightly (about 10 minutes) before using.

kimberly