Amy Riolo: Hi, I'm Amy Riolo. Today, I’m working in the kitchen at Sur La Table in Arlington, Virginia. And I'm making Ligurian Lasagna with vegetables and pesto. And in this segment I’m going to show you how to Garden puree. The first thing that we’re need to use is a food processor so what I’m going to do is remove the center lid from the food processor, technically if you are at home, you can use blender that would work fine as well but because I have a food processor right here this is what I’m going to use. The reason that I remove this and if you are using a blender you want to remove your center -- as well because if you ever put anything hot into a food processor or a blender and then puree with this is in it will explore and you have things everywhere, so you want to make sure and take that off and then you can remove the top with a kitchen towel and it will give you much safer and then have a nice smooth process.
So we just take the lid off my food processor to make a puree we’ll going to use a half of our vegetables and not all of them remember because we want to leave some of them intact so that we can use them and layer them in our lasagna and this is what gives the Ligurian Lasagna all of its body and its uniqueness and locally for us its very, very healthy.
Now we’re going to add about 3 tea tablespoons of extra virgin olive oil again you could add more or less. Here I have 3 / 4 of a cup of pine nuts if you did not want to use pine nuts you could use a cup of hand-dipped ricotta cheese. Hand-dipped means literally that its made are -- by the hand instead of mechanically by machine so and then go ahead and add those in. And then we are going to add about 3 / 4 cup of fresh basil and the basil really helps to bring out the flavor of the vegetables so now we’re adding parmesan cheese or rice cheese and we can add anywhere from a 3/4 to a half a cup depending on taste.
Here are the green parts of three scallions which interesting is here in the states we normally use the white part and we throw the green part away often in Italy they use the green part and they throw the white part away, you can use both if you like or one or the other but in this the green is traditional they also make a great garden. So now make puree and then have it that’s how simple it was make our garden puree now keep in mind that if you are making this lasagna at home you don’t have do all this at one day you can do it over the course of three days. You can cook your vegetables, make the puree on one day assemble it on the second day and cook it on the third day whatever you like this will state perfectly fine in the refrigerator so that’s what our puree looks like when we come back we’re going to finish boiling our noodles and we’re going to assemble lasagna together.
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