MENU
For the cream of walnut
150ml milk 150g walnuts ½ tsp dried oregano 1 pinch salt 2 dessert spoons extra-virgin olive oil 70g grated parmesan
For the lasagne
2 dessert spoons butter 400g delica pumpkin, diced ½ tsp dried rosemary 120g Speck Alto Adige PGI, diced 8 sheets fresh egg pasta
For the béchamel
70g butter 70g 00 flour 1 litre milk salt nutmeg
To top
A few knobs butter 3 dessert spoons grated parmesan
Preparation
Scald the milk for the cream of walnut sauce in a saucepan. Place the walnuts, oregano, salt, oil and milk in a blender bowl and blend until smooth and creamy. Transfer to a bowl, leave to warm through, and then add the grated parmesan.
Heat a non-stick frying pan, add the butter and sauté the pumpkin for 5 minutes. Add the rosemary, a pinch of salt, the diced Speck Alto Adige PGI, and sauté for another 5 minutes.
To make the béchamel, heat the milk, salt and nutmeg in a pan until just below boiling point. Melt the butter in a separate pan, add all the flour at once while whisking. Cook the roux for a couple of minutes, whisking constantly. Remove the pan from the heat, add two ladles of milk and whisk vigorously until the sauce is smooth and free of lumps. Add another two ladles of milk and whisk until the milk has absorbed completely. Add the remaining milk, continuing to whisk, then return to heat and bring to the boil. Reduce heat and simmer for one minute, stirring constantly to ensure the sauce does not stick to the base of the pan.
Mix the béchamel with the walnut sauce. Spread a thin layer of béchamel on the bottom of a baking dish or lasagne dish, add a layer of fresh pasta, followed by a little pumpkin and Speck Alto Adige PGI. Cover with another layer of pasta and continue to alternate layers until all ingredients are used up. Top the lasagne with a little grated parmesan and a few knobs of butter.
Cook the lasagne in a preheated oven (200°C static/180°C fan) for 40 minutes. Allow to rest in the dish for 5 minutes before portioning and serving.
Ready to try something new?
See more Speck recipes ...
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A delight for each and every sense!
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.