Recipe: Bruno Barbieri
from Squisitamente senza glutine
Photo: by Janez Pukšič

For 4 servings:

Lasagne:
150 g di gluten free pasta flour (type 1)
2 eggs

Filling:
350 g soft goat cheese
150 g Black Forest ham, julienned
1 carrot
1 artichoke
1 zucchini
1 celery rib
100 g spinach
extra virgin olive oil
1 clove of garlic
salt
black pepper

Ham sauce:
150 g Black Forest ham
100 g butter
50 g gluten free flour
125 ml vegetable broth
salt
black pepper

Garnishes:
basil
thyme

Lasagne:
Mound the flour on your work surface. Create a depression in the center and add the eggs, beating them with a fork and gradually incorporating the surrounding flour. Gather the dough into a ball and knead it energetically until it achieves a smooth and elastic consistency.
Roll out the dough to 2 mm thickness and out at least 16 discs. Cook them briefly in boiling salted water, extract them, drain them and pass them briefly under the broiler or in the oven using the “grill” setting.

Filling:
Clean and dice the vegetables. Briefly cook each separately then combine as though preparing a “caponata”. Add the diced ham and season with extra virgin olive, oil, salt, pepper and thinly sliced garlic.

Ham sauce:
Melt the butter, add the flour toasting it briefly, then the vegetable broth and the diced ham. Season with salt and pepper, allow to reduce and then puree.

Presentation:
Assemble each portion directly on the service plate: spread a layer of goat cheese on a pasta disc, top with a tablespoon of “caponata”. Continue alternating layers of pasta, cheese and filling until there are at least three layers of the latter. Briefly pass under the grill of the oven and finish with the ham sauce, a drizzle of extra virgin olive oil and a few leaves of basil and thyme.