Ingredients for 4/6 sevings
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Home made pasta : 36 oz all purpose flour - 8 eggs -
1 teaspoon olive oil - a pinch of salt.
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Pour the flour in a mound on a marble or formica surface.
Made a well in the middle and break in the eggs, salt and
oil. Beat the eggs lightly with a fork and start mixing the eggs
into the flour in a circular movement with your fingers.
Keep working until you have obtained a well combined,
doughy ball. When necessary add a little eater. Sprinkle
with flour, cover with a damp cloth and let it rest for a couple
of hours in a cool place. Thin out 12 and a half oz of pasta
with a rolling pin. Cut it up in disks of about 3 inches.
Cook in salted water for 1 minute. Remove from hot water,
place in cold water then lay the disc on a damp cloth.
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3 and a half oz asparagus tips parboiled and cut in half -
2 oz pumkin flowers cut in stripes - 7 oz zucchini thinly sliced
- 9 oz eggplants thinly sliced - 7 oz porcini mushrooms ( or
whatever available ) - 7 oz cherry tomatoes - 9 oz buffalo
mozzarella cut in cubes - 1 and a half oz basil leaves minced
- 2 and a half oz grated Parmesan cheese - 2 garlic cloves -
Extra virgin olive oil.
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Saute in a pan with oil the zucchini, eggplants, pumkin
flowers and asparagus tips ( you can grill them if preferred ) .
Adjust of salt and pepper. Saute in oil one garlic clove
( discard or, if you like garlic, you can mince it very thinly and
leave it in the pan ). Add the tomatoes cut in four.
Cook for a few minutes, add salt and pepper.
In olive oil with one garlic clove saute the mushrooms for a
few minutes. In a small greased oven-proof dish place one
pasta disc, add mozzarella, Parmesan, minced basil,
the vegetables and a little tomato. Cover with another pasta
disc and continue with the same procedure.
Top with mozzarella, tomato and grated Parmesan.
Place in pre-heated oven at 400 degrees for 8 minutes.
Serve with fresh basil leaves.
