Boil the pasta for 3-4 min in big pot with
salty water (8g. salt every 1 l. water).
In another pan put the pesto WITHOUT turn on the
heat, add 40 g. of boilng water to the pesto
container. Strain the mezze maniche pasta and
put in the pan with the pesto, add the hot water
from the container (the 40 g.) and mix all
together without turning on the heat (pasta with
pesto should be warm and not hot)
Plating the pasta and finish with bread crumb and
burrata.
LASAGNA
Cook the lasagna at 180°C for 30-35 min, depend
on the oven but should boiling on the edge of the tray
and have a gold-brown colour the crust.
Let rest the lasagna for around 20 min out of the
oven. This will make the lasagna set and don’t fall
apart.
If you prefer more hot put for extra 5 min in 180C
oven, after rest time.
Both dishes have a shelf life of 48hours from purchasing.
Both dishes are suitable for freezing.
Defrost overnight in the fridge before cooking.
Buon Appetito
Leonardo
