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@aplushanoi.1: DJ TILO X APLUS Vocher bàn đứng 1299k. #Bar #barhanoi #club #clubhanoi #aplus

APLUS HÀ NỘI
APLUS HÀ NỘI
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Thursday 17 September 2026 03:04:40 GMT
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🍂 Some aromas instantly feel like Sunday at home… and this lasagna is one of them. Five layers of homemade fresh pasta, sweet pumpkin, savory speck and creamy Taleggio béchamel coming together straight from the oven 🧀🎃 Who would you share the first slice with? 😍 @Sebastian Fitarau Ingredients For the fresh pasta: 300 g 00 flour 3 eggs A pinch of salt For the filling: 700 g pumpkin, cleaned and diced - 1.2 kg to be cleaned 150 g speck, cut into strips 1 small onion, chopped 50 g Olive oil 8 g Salt and pepper, to taste Grated Parmesan 60 g Sage 0.5 g For the Taleggio béchamel: 50 g butter 50 g 00 flour 600 ml milk 150 g Taleggio, diced Salt and pepper, to taste 👩‍🍳 Instructions In a large bowl, mix the flour with a pinch of salt. Make a well in the center and add the eggs. Knead until smooth, wrap in plastic wrap and let rest for at least 30 minutes. Heat the olive oil in a pan, add the onion and speck and cook for 2-3 minutes. Add the pumpkin and cook for 10-15 minutes, until tender. Season with salt and pepper, add the chopped sage and remove from the heat. Melt the butter in a saucepan, add the flour, salt and pepper and cook the roux for about 2 minutes. Gradually pour in the milk, stirring constantly until thickened. Add the Taleggio and stir until completely melted. Roll the fresh pasta into thin sheets and cut into rectangles the size of your baking dish. Blanch in salted boiling water for about 2 minutes, cool in cold water and drain on a clean kitchen towel. Preheat the oven to 180°C. Spread a thin layer of béchamel in a 26x19 cm baking dish, then alternate fresh pasta, pumpkin and speck filling, béchamel and Parmesan to create 5 layers. Bake for 30-35 minutes, until beautifully golden on top. Let rest for a few minutes before slicing. #giallolovesitaly #pastarecipes #pumpkin #lasagna #foodvibes
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