{"id":13850,"date":"2016-10-14T10:57:41","date_gmt":"2016-10-14T08:57:41","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=13850"},"modified":"2016-10-14T11:18:46","modified_gmt":"2016-10-14T09:18:46","slug":"green-lasagna-with-pumpkin-and-mushrooms","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/green-lasagna-with-pumpkin-and-mushrooms\/","title":{"rendered":"GREEN LASAGNA WITH PUMPKIN AND MUSHROOMS"},"content":{"rendered":"<p>\u201cYears, lovers and glasses of wine; these things must not be counted.\u201d (<i>The Age of Adaline)<\/i><br \/>\nIs that the secret to being happy?<br \/>\nThey say you have always to cook thinking of someone, otherwise you\u2019re just making something to eat. Every time I cook I think about someone. Most of the time this someone is Luca. This particular time the subject of my thoughts were my friends, their first time in the new house for dinner. The secret to a perfect lasagna is therefore lot of love. Love while your hands are dirty kneading the green dough, love while you\u2019re stripping the pumpkin flesh, love when you saut\u00e8 the mushrooms. Love that will be reciprocated at the sight of licked plates, as clean as the dishes in the best dishwasher detergents Tv commercial.<\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS (serves 8)<\/span><\/h5>\n<p><span style=\"font-weight: 400;\">For green pasta:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">300 gr. of durum wheat flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. of flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. of fresh spinach<\/span><\/li>\n<li><span style=\"font-weight: 400;\">a pinch of salt<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">For the sauce:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">a Lt. of milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. of flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. of butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00a0salt to taste.<\/span><\/li>\n<\/ul>\n<p>For the lasagna:<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">300 gr. of mixed mushrooms<\/span><\/li>\n<li><span style=\"font-weight: 400;\">a pumpkin (with green peel, is the best for this recipe)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">300 gr. of Taleggio cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">garlic, extra virgin olive oil, red pepper, black pepper, parsley salt q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">grated Parmesan q.s.<\/span><\/li>\n<\/ul>\n<p><strong><strong>\u00a0<\/strong><\/strong><\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong> Paperweight, Joshua Radin<\/span><\/p>\n<p><strong><strong><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13836\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1.jpg\" alt=\"lasagna-verde-zucca-e-funghi_1\" width=\"850\" height=\"1134\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1-224x300.jpg 224w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1-767x1024.jpg 767w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1-330x440.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1-690x920.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_1-434x580.jpg 434w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/strong><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><strong><span style=\"font-weight: 400;\">PROCESS<\/span><\/strong><\/h5>\n<p><span style=\"font-weight: 400;\">Prepare the green pasta in this way:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">cook the spinach in a pan until all the water has dried;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">once<\/span><span style=\"font-weight: 400;\"> cooked, chop the spinach finely in a blender;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">knead together the eggs, the flour and the spinach puree;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">once formed a smooth, homogeneous <\/span><span style=\"font-weight: 400;\">dough<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">form a ball and put it<\/span><span style=\"font-weight: 400;\"> in the fridge for half an hour;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">divide the dough into smaller pieces, so flat them with a rolling pin and then form \u201csheets\u201d of pasta helping with pasta machine;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">made thin sheets, cook a few at a time in salted boiling water;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">drain the pasta on clean towels or parchment paper.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Now, let\u2019s cook the pumpkin, cut it into pieces, salt and cook in oven at 220\u00b0C for half an hour, or at least until it\u2019s become tender. Remove the external peel and blend half of <\/span><span style=\"font-weight: 400;\">the pumpkin flesh<\/span><span style=\"font-weight: 400;\">, cut the other half into cubes and set aside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Put oil, garlic, parsley and chilli in a frying pan, saut\u00e9 mushrooms, then season with salt and let them cook.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So, you can make the b\u00e9chamel sauce, :<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">melt the butter in a non-stick pan, turn off the heat and add in the flour gradually;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">continue stirring with a wooden spoon until you have removed all the lumps;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">at this point, add a little milk and stir <\/span><span style=\"font-weight: 400;\">up to<\/span><span style=\"font-weight: 400;\"> obtain a smooth and homogeneous cream;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">add the remaining milk, salt and lower the heat;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">continue stirring until the b\u00e9chamel reaches the boil and turn off as soon as the sauce thickens.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">This is a process that requires a little more time but it\u2019s the secret to no lumps.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now you just have to mix the b\u00e9chamel sauce with pumpkin puree and proceed with the &#8220;construction&#8221; of the lasagna:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">grease a baking <\/span><span style=\"font-weight: 400;\">tray<\/span><span style=\"font-weight: 400;\">, put the first layer of pasta on the bottom, sprinkle with some generous ladle of pumpkin b\u00e9chamel;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">sprinkle also with mushrooms and pumpkin pieces;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">cut into small pieces the Taleggio cheese, add also the cheese and cover the first layer with another pasta sheets;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">proceed in this way for at least 6 layers;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">finish with ground pepper and grated Parmesan;<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">bake in preheated oven at 200\u00b0C for about half an hour.<\/span><\/li>\n<\/ul>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13838\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3.jpg\" alt=\"lasagna-verde-zucca-e-funghi_3\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_3-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13840\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4.jpg\" alt=\"lasagna-verde-zucca-e-funghi_4\" width=\"850\" height=\"1206\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4-211x300.jpg 211w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4-721x1024.jpg 721w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4-330x468.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4-690x978.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/10\/Lasagna-verde-zucca-e-funghi_4-408x580.jpg 408w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>Ph. Sara Cartelli<br \/>\n\u00a9 The Eat Culture<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cYears, lovers and glasses of wine; these things must not be counted.\u201d (The Age of Adaline) Is that the secret to being happy? They&#8230;<\/p>\n","protected":false},"author":213,"featured_media":13843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1266,1267,1031,993],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13850"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=13850"}],"version-history":[{"count":10,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13850\/revisions"}],"predecessor-version":[{"id":13860,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13850\/revisions\/13860"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/13843"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=13850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=13850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=13850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}