sabato 27 ottobre 2012

French bean lasagna made with pane carasau (Typical Sardinian bread)

Serve 6 people
  • 200 gr. pane carasau
  • 400 gr. french beans
  • 300 gr. crescenza (soft cheese)
  • 50 gr. pine nuts
  • 100 gr. parmesan cheese
  • 2 shallots
  • 200 gr. pesto (sauce made with crushed basil, pine nuts, parmesan cheese oil)
  • extra-virgin olive oil
  • salt and pepper

Cook the beans in salted water for about 10 minutes. Drain and cut them, slice the shallots and gently stew them in a non-stick pan with 3 spoonfuls of oil. Add the pine nuts, the beans, salt and pepper, and cook for 10 minutes. Oil the bottom and the sides of a mould with olive oil. Soak the pane carasau cut into pieces in the warm stock previously made(even with stock cube), drain it and lay the first layer in the mould. Spread some of the French beans, crescenza, pesto and parmesan cheese. Cover with another layer of pane carasau and add layers until there are no ingredients left. The last one is of bread with beans, oil and parmesan. Bake in hot oven at 180° for 15 minutes. Serve warm.

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