Procedure and ingredients (serves four)
Ingredients:
500 g home-made lasagne, 200 g diced Prosciutto di San Daniele, 1 l béchamel sauce, Parmesan cheese, salt, pepper, oil, a little cooking cream.
Recommended wine:
Ribolla Gialla
Procedure:
Boil the lasagne for about three minutes. Grease the bottom of an ovenproof dish. Place the oil, diced Prosciutto di San Daniele and cream in a pan. Season with salt and pepper then heat for about fifteen minutes. Arrange the lasagne in the ovenproof dish, alternating layers of Prosciutto di San Daniele sauce with layers of béchamel sauce. Dust with the grated Parmesan cheese. Bake in the oven for about twenty minutes.
Recipe from:
ANTICA OSTERIA AL PONTE
Via Tagliamento, 15 – 33038 San Daniele del Friuli (UD) – Italy
Tel. +39 0432 1798622
Closed: Tuesday.
Off-menu dish.