RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Mazzagne Al Pesto - dairy
I think this is going to be dinner on the third night pf Passover, after our seders. Of course, it's got some heavy competition from the Matzo Lasagna with Fresh Tomato-Basil Sauce which I've posted separately. Karen Selwyn * * * * * * Mazzagne Al Pesto (Matzo Lasagna With Pesto Sauce) 1 cup firmly packed fresh basil leaves 6 large sprigs Italian parsley, stems removed 2 garlic cloves, coarsely cut 1/2 cup pine nuts (pignoli) or walnuts 1/4 cup extra-virgin olive oil 1/4 cup grated Italian Parmesan cheese salt and freshly ground pepper 1/4 cup unsalted butter 6 tablespoons Passover cake meal 1 cup hot milk 1 cup ricotta cheese 8 egg matzos 1 cup milk Pulse basil in bowl of food processor with parsley and garlic until finely chopped. Add nuts and pulse few seconds longer (you will want some "crunch" in sauce). Transfer to bowl. Add oil and Parmesan and stir to combine. Season to taste with salt and pepper. Let pesto sauce stand at room temperature at least 1 hour before using. Meanwhile, heat butter and cake meal in saucepan and cook 2 minutes, stirring frequently. Add hot milk all at once and cook 2 minutes longer, stirring vigorously with wire whisk. Add ricotta and simmer, stirring, until ricotta is almost completely melted. Coat bottom of deep 8-inch-square baking dish with 1 tablespoon pesto sauce. Make alternate layers of uncooked matzo, pesto sauce and dollops of ricotta sauce. Continue to make layers until all ingredients are used, ending with ricotta sauce. Use spatula to spread sauce evenly over top. Pour remaining 1 cup milk over top. Cover with foil. Bake at 350 degrees 30 minutes or until bubbling. Cut into 8 squares. Serve immediately with salad. Makes 8 servings. Original source: Adapted from Classic Cuisine of the Italian Jews II by Edda Servi Machlin (Giro Press, 1992) Current source: "Seder Recipes" HOUSTON CHRONICLE, 4/16/97
