Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut

Course: main course
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Spätzle noodles with Speck Alto Adige PGI and cheese sauce



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 ...

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

Leek pasta with Speck Alto Adige

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

Risotto with Cod and Speck Alto Adige PGI

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

Speck Alto Adige PGI platter

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

Gentleman’s hash with Speck Alto Adige and beef tenderloin

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.