Ingredients: Per 4 servings
- 1 clove of garlic
- 3 ½ oz zucchini
- 7 oz tomatoes, (Cuore di bue/Beefsteak)
- 1 small bunch parsley
- 1 small bunch basil
- 1 oz Pecorino cheese
- 8 lasagna sheets, Barilla
- 7 oz pumpkin
- 3 ½ oz cherry tomatoes
- 3 ½ oz spinach
- 1 small bunch chives
- 1 sprig fresh oregano
- 12 pumpkin flowers
- all-purpose flour to taste
- 7 oz sparkling water
- 1 ½ oz salted ricotta, (grattugiata/grated)
- arugula to taste
- 2 tablespoons olive oil
- frying oil, (Vegetale/Vegetable) to taste
Dice all the vegetables squashes and save the scraps for the stock. Sweat the garlic clove, the vegetable scraps then add water. Add the parsley stems and let boil for 1 hour to make the vegetable stock. Strain the stock and keep it hot.
Trim the pumpkin flowers
With the flour and sparkling water make a medium-thick batter. Carefully dip each flower in the batter, scraping the excess on the side of the bowl, then fry in hot oil until golden and crispy.
Dry out the excess oil using kitchen paper towels and put aside.
Cook the pasta according to package instructions.
Stop the cooking by adding ice-cold water.
Heat a frying pan with olive oil. Sauté the pumpkin with garlic.
Add the spinach, zucchini, Beefsteak tomatoes and mix with the fresh herbs and Pecorino cheese. Keep hot
Cut the lasagna sheets in half and pre-cook in the vegetable stock, then start preparing the dishes to be served: alternate a layer of lasagna and one of the cooked vegetables with a sprinkle of the grated Pecorino cheese
Plate and garnish with cherry tomatoes sautéed in olive oil, salt pepper and arugula. Then decorate with the sauce just made, the salted Ricotta cheese and the pumpkin flowers.