The Abbey of San Fruttuoso, FAI
Staying home for summer vacation is a real vacation for me. Time at the computer and watching the Olympics in my pj's. Eating watermelon, plums, cantalope and grapes.
Gorging on fruit; the flavors of the seasons. Thinking of past vacations and memorable meals.
On a trip to Chiaveri a few years ago to see one of our friends, he took us over to a "secret" place to eat he had found.
I adore Chiaveri and when there always go to Osteria Luchin. Here is one of his recipes using pesto with string beans and potatoes, a classic.
From there we headed over to Camogli where my husband's grandmother was from.
For an excursion, our friend took us up a small hill overlooking the bay and the cove where
San Fruttuoso is located to try somewhere new.
There were no menu's, which I adore!
They advised us their specialty was
LASAGNA AL PESTO
How could we say no?
We waited, and waited and waited;
and were brought a huge casserole of Lasagna made to order for us!
Summer is basil and with a bowl of pesto
I recreated this for lunch today.
Recipe for a 3 layer lasagna( double for 6 layers)
You will need about 1 cup of pesto
2 cups of bechamel, creamy but not too thick
1/2 box of dry lasagna noodles
2 cups parmesan cheese, grated
3 ounces of gorgonzola " dolce", the creamy one
The secret is layering the pasta with bechamel sauce, pesto and grated parmesan cheese,
for three layers,
start with bechamel on the bottom of the 9x13 pan.
then pasta ( I use dry) bechamel, pesto, parmesan
Pasta, bechamel, pesto, parmesan
Pasta,bechamel , pesto, parmesan
Pasta, bechamel GORGONZOLA, broken up onto the bechamel, parmesan
Pasta, bechamel, pesto parmesan and Pinenuts.
You can keep going until you have 6 layers if you like!
Bake at 350 until a knife slides into the lasagna without resistance.
about 30 minutes.
You will thank me!
since I had the oven on I whipped up a little foccaccia with fresh cherry tomatoes,
oregano, salt and olive oil.