First, make the pesto. Put 40g fresh coriander, 40g hazelnuts, 2 tsp coriander seeds, 1/2 tbsp lemon zest, 1 crushed clove of garlic, 30ml oil, 1/4 teaspoon of salt and a good grind of pepper in the bowl of a food processor, then pulse a few times to turn into a coarse paste.
Put all the bechamel ingredients in a large bowl: 150g Greek yoghurt, 80ml whole milk, 1 egg yolk, 1 small crushed clove of garlic, 1/2 tbsp cornflour, 40g finely grated parmesan and 35g roughly grated low-moisture mozzarella, with 1/4 teaspoon of salt and a generous grind of pepper.
Whisk until smooth, then pour half of it into a roughly 17cm x 24cm baking dish (or 34x24 if you cook for 4 pers).
Heat the oven to 200°C (180°C fan) and set aside a third of the pesto. Lay a sheet of lasagne on a clean work surface with the shorter side facing you. Spread a spoonful of the remaining pesto over the sheet of pasta, then lay three green asparagus spears (buy 12 per 2 persons) horizontally on top and all facing the same direction.
Roll up the pasta into a cannelloni shape, with the asparagus sticking out slightly at each end.
Carefully lift up the cannelloni and lay it seam side down in the baking dish on top of the bechamel. Repeat with the remaining 3 sheets of pasta, pesto and asparagus, laying each rolled cannelloni in the baking dish so they’re all facing the same direction.
Pour the remaining bechamel over the top of the pasta, taking care not to cover any exposed green asparagus, then bake for 35 minutes, until golden and bubbling.
Just before serving 2 cannelloni pp, stir 2 tablespoons of oil and 1/2 tbsp lemon juice into the reserved pesto, spoon a generous amount over the cannelloni and serve warm, with the remaining pesto in a bowl alongside.
(Here Ottolenghi's original recipe)
Follow me on Instagram: peterschoenmaker7
No comments:
Post a Comment