Recipe of the week: Pistachio and mortadella lasagna with provolone

This week we're kicking off our new series of video recipes from the chefs at Italian food website Al.ta Cucina, who want to show the world that "Italians do eat better." Here's an original and irrestible take on lasagna, using some of the best-loved Italian produce of all.

For all of the pistachio lovers out there, we have created a beautiful mess: Pistachio and Mortadella Lasagna with Provolone.

Ingredients (for five portions):

– 12 sheets of lasagna, fresh or no bake (more sheets may be necessary depending on the width.)

– 700ml of bechamel 

– 100 grams of pistachios 

– 40 grams of parmigiano 

– 80ml of extra virgin olive oil 

– Five basil leaves 

– 300 grams of mortadella sausage

– 250 grams of provolone cheese

– Pepper to taste

– Parmesan cheese to taste (topping)

– Crushed pistachios to taste (topping)

Method:

Here's the recipe video in Italian. You can find step-by-step instructions in English below, plus a quick vocabulary guide if you'd also like to brush up on your Italian language skills.

Step by step:

1. Prepare the pistachio pesto by mixing the crushed pistachios with the parmesan, basil, olive oil and a pinch of pepper. Then combine the pesto with the bechamel.

2. Coat the bottom of a baking dish with the bechamel, then cover with the first layer of lasagna.  Coat the lasagna with another layer of the pistachio bechamel, then cover with a layer of sliced mortadella, followed by the provolone.

3. Repeat until all the ingredients have been used. Finish with a layer of bechamel.

4. Top it off with the parmesan and cook at 350F/180C for 20-25 minutes.

5. Add the crushed pistachios and serve.

Italian vocabulary guide:

Frullare – mix

Esaurire gli ingredienti – use up the ingredients

Infornare – put in the oven

Buon appetito! See more Italian video recipes by Al.ta Cucina on Facebook.


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