Il verde che invoglia: lasagne pesto, patate e fagiolini

Ho sempre sentito parlare di bambini che davanti al cibo verde storcono il naso, fanno i capricci o, più semplicemente, si rifiutano di averci a che fare. Questo non rientra nella mia esperienza, perché pare che riuscissi a mangiare broccoli e fagiolini quando portavo ancora il pannolone.

Ma di una cosa ho diretta esperienza (e non solo coi bambini, ma anche con adulti un po’ più capricciosi del solito): anche i più restii al contatto con le verdure non sanno resistere al fascino innato della lasagna (come al fascino della pizza o del sugo). E, d’altronde, chi si sentirebbe di dire di no ad una lasagna pesto, patate e fagiolini?! Una goduria per gli occhi (tripudio di verde) e per il palato!

Con questa ricetta spero di dare il mio piccolo contributo alla campagna contro la chiusura del reparto di neuro-fisiologia della Fondazione Santa Lucia di Roma, una campagna promossa da Caris (aka “cookingplanner”), foodblogger e mamma di Albertino-mimì, che cerca l’appoggio di chiunque per raccogliere ricette e dare maggiore visibilità  a questa vicenda, che non ha forse avuto lo spazio che meritava.

Una ricetta per il Santa Lucia

Il mio contributo, come detto, è assai piccolo, ma spero che possa aiutare a dare risalto, ad aumentare l’attenzione e la pressione, in modo che i bambini curati in questo reparto possano continuare a fare i capricci per la scarsa voglia di andarci e che possano battere i piedi in terra (come facevo io i capricci, da piccola) quando non vogliano mangiare cibi verdi… ma vedrete che questa lasagna se la mangeranno a quattro palmenti!

Lasagne pesto, patate e fagiolini

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 40 minuti
  • Cottura: 30 minuti
  • Pronta In: 1 ora 10 minuti

Ingredienti

Istruzioni

  1. Innanzitutto, mondate e tagliate a pezzetti (per me non troppo piccoli) fagiolini e patate, e fateli bollire, tenendoli al dente. Passateli poi in una padella con un filo d'olio, uno spicchio d'aglio e, se volete, un cucchiaio di pesto (così da far prendere un po' di gusto: io ho fatto così), salando di conseguenza.
  2. Preparate ora la besciamella: in una pentola scaldate il latte, mentre in un'altra (dal fondo spesso) fate sciogliere il burro, mescolandolo per un minuto insieme alla farina. Unite poi il latte al composto di burro e farina con una frusta, in modo che non si creino grumi, fino a che la besciamella non avrà raggiunto una consistenza cremosa. Lasciate intiepidire e aggiungetevi il pesto, così da ottenere una besciamella "pestosa" (se volete usare la besciamella già pronta, unitevi direttamente il pesto).
  3. Ora sbollentate per circa due minuti le sfoglie, ponendole poi ad asciugare su uno strofinaccio pulito: io ho usato una padella capiente piena di acqua, alla quale ho aggiunto un filo d'olio, mettendo a due a due le sfoglie, così da potermi regolare via via su quante sfoglie cuocere. Solitamente non sbollento mai la sfoglia secca delle lasagne ma, in questo caso, ho trovato utile il consiglio dato da lievitoespine: dal momento che la salsa che userete per condire le lasagne non è molto liquida (onestamente, a me la besciamella liquida fa un poco senso), c'è il rischio che la lasagna risulti poi troppo secca. Sbollentando le sfoglie (sempre lasciandole al dente) si aggira il problema.
  4. A questo punto, potete procedere con la composizione delle lasagne! Prendete una pirofila abbastanza capiente, mettete sul fondo un cucchiaio di besciamella, e poi procedete con quest'ordine: sfoglia, besciamella (2-3 cucchiai, da spalmare accuratamente), patate/fagiolini (quanti ne volete), parmigiano grattugiato (anche qui, a discrezione), e continuate così fino ad esaurimento degli ingredienti. A me sono venuti 3 strati, belil ricchi.
  5. Un solo consiglio: finite con uno strato di besciamella-patate/fagiolini-parmigiano, così da ottenere una superficie bella croccante! Infornate a 200°C per circa 30 minuti.

Mi raccomando, la lasagna è da gustare bella calda, grandi e piccini insieme!

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