호박과 케일 라자냐

이것은 대부분 Food52 조리법을 기반으로 한 조리법 이지만 제가 한 것은 그것을 더 분해하는 것입니다. 이탈리안 소시지는 영국에서 쉽게 구할 수있는 재료가 아니기 때문에 몇 가지 연구와 테스트를 거쳐 제 자신의 레시피를 생각해 냈습니다. 나는 내 호박을 로스팅하기로 결정했고 결국 호박 씨앗을 토핑으로 사용했습니다. 이 요리도 처음으로 생 파스타를 만들었고, 최종 결과물에 정말 만족했습니다. 여러 날의 노력이지만 여러 사람에게 서빙하고 오븐에서 꺼낸 후 식히는 것 외에 마지막 순간의주의가 필요하지 않은 경우 미리 만들 수 있습니다.

이탈리안 소세지

• 다진 돼지 고기 1kg
• 코셔 소금 1 큰술
• 1 1/2 tsp 회향 씨앗, 구운 후 갈아서
• 2 tsp 검은 후추 열매, 구운 후 갈아서
• 말린 바질 1 큰술
• 말린 오레가노 1 큰술
• 말린 파슬리 1 큰술
• 양파 가루 1 큰술
• 마늘 가루 2 작은 술
• 달콤한 파프리카 1 작은 술
• 간 육두구 1/2 작은 술
• 발사믹 식초 2 큰술
• 메이플 시럽 3 큰술

• 버터 90g
• 밀가루 90g
• 뜨거운 전유 1l
• 소금 1/4 작은 술
• 백 후추 1/8 작은 술
• 육두구 꼬집음
• 중간 크기의 호박 또는 겨울 호박 1 개 , 구운 것

• 큰 달걀 2 개
• 밀가루 200g , 필요한 경우 추가 (저는 일반 / 다목적 밀가루를 사용했지만 원하는 경우 00을 사용할 수 있습니다)

• 호박씨
• 코셔 소금 2 큰술
• 올리브유

• 올리브 오일 2 큰술
• 케일 200g
• 다진 마늘 4 쪽
• 다진 고추 1/4 작은 술
• 리코 타 500g
• 계란 2 개
• 잘게 다진 생 세이지 2 큰술
• 신선한 모짜렐라 250g (파쇄 또는 슬라이스)
• 잘게 썬 파마산 20g

1. 건조한 중간 정도의 뜨거운 팬에 회향 씨앗과 검은 후추 열매를 굽습니다.
2. 구운 후 나머지 허브 및 향신료와 함께 향신료 / 커피 분쇄기에 추가합니다. 미세한 가루가 될 때까지 기습.
3. 발사믹 식초와 메이플 시럽과 함께 사발에있는 돼지 고기 가루 향신료를 추가했습니다.
4. Mix thoroughly, cover with plastic wrap and chill in the fridge until needed.

Pumpkin

1. Preheat oven to gas mark 6 or 200° C.
2. Half the pumpkin length-wise. Remove the seeds and set aside. oil the pumpkin on all sides in a neutral tasting oil, then place cut-side down on a baking sheet.
3. Place pumpkin into the oven, and cook until pumpkin is tender (mine took an hour and a quarter).
4. Once the pumpkin is cook, remove from the oven and remove the skin. Place the pumpkin flesh on a chopping board and roughly chop it to break up any large lumps.
5. Place in the bowl and cover with cling wrap and store in fridge until needed.

1. Wash the seeds and remove and fibres.
2. Place seeds in a saucepan with twice their volume in water, and two tablespoons of kosher salt. Bring to boil and simmer for ten minutes.
3. Once seeds have been cooked, drain and place on a parchment-lined baking sheet. Drizzle over olive oil to coat the seeds.
4. Roast in the same oven as the pumpkin for 20 minutes. Once roasted set aside a store in a cool dark place.

1. In a food processor and the flour and eggs, then pulse until is comes together in single dough ball. You may need extra flour if the mixture is too sticky.
2. Form the dough into a disk and cover tightly with plastic wrap. Place in fridge.

Béchamel sauce

1. Melt the butter in a heavy-bottom 2 1/2-quart saucepan, then blend in the flour with a wooden spoon to make a smooth, somewhat loose paste. Stir over medium heat until the butter and flour foam together for 2 minutes without coloring more than a buttery yellow. Remove from heat.
2. When the bubbling stops, pour in the hot milk at once, whisking vigorously to blend thoroughly. Then whisk rather slowly over moderately high heat, scraping along the bottom and sides of the pan, until the sauce comes to a simmer; simmer 2 to 3 minutes, stirring with a wooden spoon.
3. Stir in the salt, pepper, nutmeg, and pumpkin from the fridge. Simmer until sauce is thick enough to coat the back of a spoon.

1. In a cast iron skillet, heat olive oil over medium heat. Add the sausage and cook through, until all the pink is gone, stirring occasionally. After sausage has cooked, drain all but 2 Tbsp. fat. Add kale and garlic stirring to coat kale with oil/fat. Cook until wilted. Add pepper and remove from heat.
2. Mix ricotta, eggs, and sage in a bowl. Set aside.

1. Clear a table, and cover it with clean kitchen towels.
2. Remove the dough ball from the fridge and split into three. Cover the remaining two portions so they don’t get dried out.
3. Bring a large pot of salted water to the boil. Fill your largest bowl with cold water and ice.
4. With a pasta roller, roll out a third of the the dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you’ve run it through on the second-to-thinnest setting.
5. Cut the sheets to around 12" each.
6. One-by-one, place each sheet in the boiling salted water and cook for 30 seconds.
7. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.

1. To assemble the lasagna: add 1 cup of béchamel to the bottom of a 9x13 pan. Cover bottom by layering 2–3 lasagne noodles lengthwise.
2. Spread 1/2 the ricotta mixture over noodles. Add 1/2 of kale-sausage mixture on top of the ricotta. Cover with 1 cup mozzarella cheese. Pour 1 cup béchamel over the mozzarella.
3. Add another layer of noodles, remaining ricotta, kale-sausage mixture, and mozzarella. Top with last layer of noodles. Pour remaining béchamel over the top layer of noodles. Sprinkle with parmesan and the roasted pumpkin seeds over top.
4. Bake for 45–50 minutes, or until the top is golden brown.