MENU
For the cream of walnut
150ml milk 150g walnuts ½ tsp dried oregano 1 pinch salt 2 dessert spoons extra-virgin olive oil 70g grated parmesan
For the lasagne
2 dessert spoons butter 400g delica pumpkin, diced ½ tsp dried rosemary 120g Speck Alto Adige PGI, diced 8 sheets fresh egg pasta
For the béchamel
70g butter 70g 00 flour 1 litre milk salt nutmeg
To top
A few knobs butter 3 dessert spoons grated parmesan
Preparation
Scald the milk for the cream of walnut sauce in a saucepan. Place the walnuts, oregano, salt, oil and milk in a blender bowl and blend until smooth and creamy. Transfer to a bowl, leave to warm through, and then add the grated parmesan.
Heat a non-stick frying pan, add the butter and sauté the pumpkin for 5 minutes. Add the rosemary, a pinch of salt, the diced Speck Alto Adige PGI, and sauté for another 5 minutes.
To make the béchamel, heat the milk, salt and nutmeg in a pan until just below boiling point. Melt the butter in a separate pan, add all the flour at once while whisking. Cook the roux for a couple of minutes, whisking constantly. Remove the pan from the heat, add two ladles of milk and whisk vigorously until the sauce is smooth and free of lumps. Add another two ladles of milk and whisk until the milk has absorbed completely. Add the remaining milk, continuing to whisk, then return to heat and bring to the boil. Reduce heat and simmer for one minute, stirring constantly to ensure the sauce does not stick to the base of the pan.
Mix the béchamel with the walnut sauce. Spread a thin layer of béchamel on the bottom of a baking dish or lasagne dish, add a layer of fresh pasta, followed by a little pumpkin and Speck Alto Adige PGI. Cover with another layer of pasta and continue to alternate layers until all ingredients are used up. Top the lasagne with a little grated parmesan and a few knobs of butter.
Cook the lasagne in a preheated oven (200°C static/180°C fan) for 40 minutes. Allow to rest in the dish for 5 minutes before portioning and serving.
Ready to try something new?
See more Speck recipes ...
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.