Italian-style lasagna | Massimiliano Alajmo

Ingredients for 4 people

For the tomato fillets

• 15 g delicate extra virgin olive oil
• 1/2 clove of garlic
• 1 fresh basil leaf
• 100 g tomato fillets Ingredients
• 1 pinch of salt
• 1 pinch of caster sugar

Procedure

Heat the oil in a pan and add the garlic and basil. Add the tomato fillets and cook over high heat for 1½ minutes.

Add the salt and sugar and remove the garlic and basil. Keep warm.

For the tomato sauce

• 40 g delicate extra virgin olive oil
• 1 clove of garlic
• 1 fresh basil leaf
• 300 g tomato sauce Ingredients
• 2 pinches of salt
• 1 pinch of granulated sugar
• 1 pinch of fresh chili pepper

Procedure

Heat the oil in a pan and add the garlic and basil. Pour in the tomato sauce and cook over high heat for 1 minute.

Add the salt, sugar, chili pepper, and remove the garlic and basil.

Keep warm.

To finish

• 20 discs of durum wheat pasta with a diameter of 8.5 cm
• 30 g of intense extra virgin olive oil
• 5 g of fresh basil
• 200 g of stracciatella cheese, slightly warmed in the salamander
• 1 spray of essence

Procedure

Boil 5 pasta discs, drain and dress with the intense oil. Place a pasta disc in a bowl and sprinkle with 3 pieces of hand-torn basil.

Cover with a spoonful of tomato sauce and continue with the warm stracciatella cheese sprinkled with a few drops of its liquid.

Continue for another three layers, repeating the sequence of ingredients.

Finish with 1 disc of pasta, garnish with a little stracciatella liquid and 1 tomato fillet.

Drizzle with oil, scent with basil essence and finish with a fresh basil leaf.

The cover photograph is by Sergio Coimbra

The photograph of Massimiliano Alajmo is by Sophie Delauw