Lasagnette Of Semolina And Watercress With Radicchio And Ricotta

Preparation:

Preparation: Cold aromatize the oil by leaving the chopped aromas to macerate for 24 hours: rosemary, thyme, bay leaf and garlic. Filter. Blanch the watercress leaves in salted water for one minute. Drain them keeping aside a glass of cooking water, squeeze them and put them in the cutter. Arrange the flour in a bowl, place the vegetables in the center and mix slowly until you obtain a firm and elastic dough, adding a little cooking water only if the dough is too dry. Leave to rest for half an hour, then roll out the dough to obtain a thin sheet; cut it into rectangles of about 2x10 cm., arrange them on a clean cloth and let them dry for about an hour. Put 3 tablespoons of oil and the chopped vegetables in a pan; leave to dry, then add the radicchio making them flavor for a minute. Remove from the heat. In the meantime, cook the pasta in plenty of salted water for a minute, drain it, put it in the pan together with the sauce, add the ricotta and the Parmesan and, over high heat, mix well for a minute. Serve, completing with a trickle of the remaining oil.