Lasagne svizzere con zucchine, Sbrinz e Gruyère

L’origine di questa ricetta risiede in un contest ideato da Formaggi dalla Svizzera in collaborazione con Tery di Peperoni e Patate, dal titolo “La svizzera nel piatto“.

Per questo contest di chiedeva di creare una o due ricette inedite, ispirate alla tradizione gastronomica italiana, reinterpretate però con l’utilizzo dei formaggi svizzeri DOP.

Così, pensando ad un piatto che fosse rappresentativo della tradizione italiana, ma che si prestasse allo stesso tempo ad una rielaborazione, ho subito pensato alle lasagne (che tutti amiamo nella versione classica bolognese, ma che io spesso stravolgo, come già fatto con le lasagne pesto, patate e fagiolini o con quelle di grano duro con sugo di melanzane e scamorza affumicata). Pensando quindi ad un condimento che si armonizzasse bene con i due formaggi svizzeri da me scelti, il Gruyère DOP e lo Sbrinz DOP, ho scelto una crema di zucchine e besciamella.

Il risultato è stata una lasagna in bianco e verde, in cui zucchine, besciamella e formaggi si sono sposati alla perfezione, originando un piatto delicato e allo stesso tempo gustoso.

Sicuramente sono delle lasagne diversa dal solito (per questo potrebbero anche dirsi doppiamente svizzere -sia per l’origine dei formaggi utilizzati, sia perché ho sempre sentito utilizzare il termine “svizzero” come sinonimo di “strano, stravagante“, chissà poi perché?!), in cui si contamina la tradizione italiana per dare origine ad un piatto nuovo e sfizioso.

Lasagne svizzere
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Ricetta: Primo piatto
Cucina: Italiana
Autore:
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: 6
Ingredienti
  • PER LA PASTA
  • 150 g di farina 00
  • 150 g di semola rimacinata di grano duro
  • 3 uova
  • sale q.b
  • PER LA BESCIAMELLA
  • 40 g di farina 00
  • 40 g di burro
  • 500 ml di latte
  • sale q.b
  • noce moscata q.b
  • PER LA CREMA DI ZUCCHINE
  • olio extra-vergine o burro q.b
  • 1-2 spicchi d'aglio
  • 1 kg di zucchine
  • latte q.b
  • sale q.b
  • PER GUARNIRE
  • 200 g di Le Gruyère DOP
  • 100 g di Sbrinz DOP
Procedimento
  1. Impastate 150 g di farina 00 e 150 g di semola rimacinata di grano duro con 3 uova e un pizzico di sale, fino ad ottenere una palla di impasto, che lascerete riposare almeno mezz'ora (sotto una terrina girata al contrario, in modo che la pasta non secchi) [io ho impastato 500 g di farina totale con 5 uova, ma ho ottenuto in aggiunta alle lasagne almeno 250 g di tagliatelle, quindi 300 g di farina dovrebbero essere più che sufficienti].
  2. Nel frattempo preparate la crema di zucchine e la besciamella.
  3. Lavate e mondate le zucchine e tagliatele a rondelle sottili. In una padella capiente fate scaldare un filo d'olio (o una noce di burro), fatevi saltare l'aglio per qualche minuto e poi aggiungete le zucchine e aggiustate di sale. Fate cuocere aggiungendo via via del latte, finché le zucchine non saranno abbastanza morbide da ottenere una crema grossolana solamente schiacciandole con un cucchiaio. Riducete a crema le zucchine (in questo modo la consistenza della zucchina rimane apprezzabile; se volete una crema vera e propria, utilizzate un mixer). Lasciate da parte.
  4. Preparate la besciamella: in un pentolino dal fondo spesso fate sciogliere 40 g di burro; aggiungete quindi 40 g di farina e mescolate energicamente con una frusta. Aggiungete poi gradatamente il latte, fino ad esaurire i 500 ml, continuando a girare con la frusta; salate e aromatizzate con della noce moscata. Mescolate di quando in quando, facendo attenzione che non si formino grumi e che la besciamella non si attacchi al fondo del tegame. Spegnete il fuoco quando la besciamella avrà raggiunto una consistenza cremosa; lasciate raffreddare.
  5. Ora prendete la pasta all'uovo ben riposata, la macchina per la pasta e stendete la pasta fino alla penultima tacca della macchina (non saltate i passaggi intermedi); tagliate quindi le sfoglie nella forma desiderata (dei rettangoli sono perfetti).
  6. Mettete una padella capiente piena d'acqua sul fuoco, aggiungete un filo d'olio e salate appena; quando l'acqua bolle, cuocete le vostre sfoglie di lasagna per 3-4 minuti l'una, scolatele (con l'aiuto di una schiumarola o di una pinza da cucina) e lasciatele asciugare su uno strofinaccio pulito.
  7. Tritate finemente il Gruyère e grattugiate lo Sbrinz.
  8. Ora avete tutto ciò che serve per comporre le vostre lasagne: in una lasagnera (o teglia da forno che faccia al caso vostro), sistemate un velo di crema di zucchine e di besciamella sul fondo, poi sistemate le sfoglie di pasta, di nuovo crema di zucchine e besciamella (io ho spalmato e mescolato i due composti, in modo che si amalgamassero fra loro) e finite con abbondante Gruyère e Sbrinz. Procedete così per 3-4 strati, avendo cura di terminare con uno strato di crema di zucchine/besciamella/formaggi (così le lasagne rimarranno belle morbide e cremose).
  9. Cuocete in forno a 180° per 30-40 minuti (io ho cotto per 30 minuti e poi ho fatto colorire con il grill per gli ultimi 10 minuti).
  10. Servite ben calde.

Come già detto, con questa ricetta partecipo al contest “La svizzera nel piatto

191 pensieri su “Lasagne svizzere con zucchine, Sbrinz e Gruyère

  1. Qui ci siamo date da fare mi pare, eh!? E posti una cosa del genere e io me ne accorgo a tarda sera? Ma brava la mia tesora, bellissimo trovarti così attiva ed ‘elaborata’!
    Che poi, scusami se ti dico che quelle lasagne me le spalmerei addosso: post tennis, a dieta e affamata (e scusa il clima un po’ hot, ma c’entra solo col tuo buon cibo, giuro!).
    Come stai?
    Ti abbraccio (ma senza lasagne addosso, promesso).

  2. Complimenti per queste meravigliose lasagne ma soprattutto per la vittoria al Contest di Patty sulla Cinegustologia!
    E’ la prima volta che ”passeggio” tra le tue ricette.. alcune davvero da rifare prestissimo.
    Brava davvero!

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