Brickell Foodie

Serves 6

Ingredients

• Butter for greasing the ramekins
• 12 lasagna sheets
• 2 tablespoons extra-virgin olive oil
• 2 cups pancetta, cut into 1/4-inch pieces
• 3 cups frozen corn, thawed
• 1/2 cup whipping cream, at room temperature
• 3 cloves garlic, minced
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• 1 cup (4 ounces) finely grated Romano cheese, plus 1/2 cup (2 ounces)
• Zest of 1 large lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 packed cup chopped fresh basil leaves
• 1 1/2 cups (6 ounces) shredded sharp provolone cheese
• Extra-virgin olive oil for drizzling

Instructions

For this recipe, you’ll need six 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Butter six 10-ounce ramekins. Set aside.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Using 2 cooked lasagna noodles in an “x” shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins and allowing any excess pasta to overhang the side.
3. In a medium sauté pan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate.
4. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone cheese, 1 cup Romano cheese, lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle with about 1 tablespoon pancetta and about 2 tablespoons of provolone cheese on top.
5. Fold 2 overhanging pieces of pasta over the filling (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling and top with the rest of the pancetta and another 2 tablespoons provolone cheese. Fold over the 2 remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.
6. Let the ramekins cool about 5 minutes. Run a knife around the outside edge of the ramekins to slide the mini lasagna out of the mold onto a small plate. Once the lasagna is out, flip the lasagna back over onto your serving plate so that the golden cheese is on top.
7. To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.

This entry was posted on July 13, 2011 at 11:26 pm and is filed under All, Pastas Italianas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.