Ingredients

  • Carasau bread gr 100
  • Leeks n. 3
  • Organic White Wine ml 100
  • Béchamel sauce gr 400
  • Grated Parmigiano Reggiano DOP gr 80
  • Mozzarella gr 200
  • Organic Extra Virgin Olive Oil to taste
  • Salt to taste
  • Pepper to taste

Procedure

  1. Thinly slice the leeks and stew them in a pan with Organic Extra Virgin Olive Oil, salt and pepper. Deglaze with Organic Wine and allow the liquid to dry in an oven dish.
  2. Start composing the layers by alternating wet carasau bread, leeks, béchamel sauce, mozzarella and Parmigiano Reggiano DOP, starting with a layer of béchamel sauce and ending with Parmigiano Reggiano DOP.
  3. Bake in a preheated oven at 180 °C until golden brown and crispy.
  4. Serve hot.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend an Bosana (Sardinia) cultivar EVO Oil. It goes well with its medium herbaceous fruitiness, with hints of almond and artichoke. Bitter and spicy notes of medium intensity balance the sweetness of the leek.

ORGANIC WINE PAIRING

This creative lasagna is best enjoyed with a white wine from Dão, blended from Encruzado, Bical, and Cercial. Fresh and floral, with bright acidity, it balances the delicate sweetness of the leeks and enhances the crunchy, layered texture.