| Lasagne della vigilia
Christmas eve from Piedmont Makes 6 serving 1/2 cup (112 grams) unsalted butter 8 anchovy fillets preserved in oil,drained and finely chopped 2 large cloves garlic,finely minced 1 pound lasagne noodles (450 grams),preferably fresh and cut 6 inches long and 3 1/2 inches wide. 1 cup (100 grams) grated Parmesan cheese Lots of freshly ground pepper. In a large enameled skillet melt the butter slowly over medium-low heat. Add the anchovies and garlic and warm them in the butter about 5 minutes,using a woden spoon to mash the anchovies as thoroughy as you can. In a large pot of boiling salted water cook the pasta.Fresh lasagne noodles will cook in about 1minute,dried in about 10.Remove with a slotted spoon,drain them very quikly,and toos immediately in a large bowl with 1/4 cup of them Parmesan cheese to coat their slippery surface . Quikly transfer thwe noodles to the anchovy sauce,grind a lot of fresh pepper over the top ,nad toss well.Serve everyone a few lasagne noodles on well-warmed plates.Pass the remaining Parmesan cheese on the side. Cultural Background Michele Bettini |
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Last modified 20th April, 1998