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LASAGNE PORRI E TALEGGIO

LASAGNA WITH LEEKS AND TALEGGIO CHEESE
VERY DELICATE AND DELICIOUS!!

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 8          COST: LOW
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1 BESCIAMELLA RECIPE

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1/2 LB. TALEGGIO CHEESE, DICED

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1/4 CUP UNSALTED BUTTER

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5 TBLSPOON EXTRA VIRGIN OLIVE OIL

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3 SHALLOTS, FINELY CHOPPED

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4 LEEKS, FINELY CHOPPED

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1/4 CUP WHITE WINE

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FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, AS NEEDED

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SALT TO TASTE

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1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)

RECIPE

HEAT OVEN AT 450°F
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WHEN THE BESCIAMELLA IS STILL HOT, ADD THE TALEGGIO CHEESE AND STIR UNTIL THE CHEESE IS COMPLETELY MELTED. SET A SIDE

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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE BUTTER, OLIVE OIL, SHALLOTS AND SALT. COOK THE SHALLOTS UNTIL GOLDEN BROWN

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ADD THE LEEKS AND COOK, ADD THE WHITE WINE AND KEEP ON COOKING UNTIL THE LEEKS ARE TENDER

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ADD THE LEEKS TO THE BESCIAMELLA AND STIR

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START TO ASSEMBLE THE LASAGNA BY COATING THE BOTTOM OF THE PAN WITH THE BESCIAMELLA SAUCE. THEN KEEP ON REPEATING : LASAGNA - BESCIAMELLA - PARMIGIANO, UNTIL YOU FINISHED THE INGREDIENTS, BUT FINISH WITH THE PARMIGIANO CHEESE. PUT THE LASAGNA IN THE PREHEATED OVEN FOR 30 MINUTES OR AS DIRECTED ON THE BOX

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TAKE THE LASAGNA OUT OF THE OVEN AND COOL A LITTLE BEFORE SERVING

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SERVE THE LASAGNA WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, ENJOY!!

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES