Lasagna with salt cod and friarielli (rapini) and toasted bacon.
- For the lasagne:
- 300g flour
- 3 eggs
- For the filling:
- 300g salt cod
- 300g Orogel Friarielli
- 2 cloves of garlic
- salt and pepper
- extra virgin olive oil
- white wine
- 4 slices of guanciale di Cinta Senese (bacon)
Knead the flour, eggs and salt for five minutes and set aside for 30 minutes.
Fillet the salt cod and cook in a pan with oil and garlic, simmer with white wine and season with salt and pepper. Steam the friarielli for about eight minutes.
Sauté the friarielli with garlic, oil and chilli and season, to taste, with salt and pepper.
Roll the dough out and with a chef’s ring form eight circles. Cook and place onto a buttered baking tray.
Top the circles with a layer of friarielli, one of salt cod and repeat. Bake in the oven for five minutes.