Pumpkin and speck lasagne
## For 4 people
250 g type 00 flour
250 g durum wheat semolina
spinach leaves, to taste
rock salt, to taste
1 l whole milk
120 g type 0 flour
60 g butter
100 g Parmigiano Reggiano, grated
230 g speck, diced
500 g pumpkin
2-3 amaretti (almond macaroons)
mostarda liquid, to taste
60 g ricotta cheese
1 smoked scamorza cheese
butter, to taste
nutmeg, to taste
extra-virgin olive oil
Parmigiano Reggiano, grates, to taste
Filling: Cut the pumpkin into large pieces, remove peel and seeds, steam for about half an hour, until soft. Alternatively, you can roast the pumpkin at 180°C for the same amount of time.
Once cooked, mash the pumpkin in a bowl, add a large handful of Parmigiano Reggiano, egg, salt, crushed amaretti, two tablespoons of Mostarda liquid, nutmeg and ricotta cheese.
Taste and add salt if needed.
Pasta: Mix together flour and semolina, make a well and add eggs, a pinch of salt and a little water if needed. Start by whisking the ingredients with a fork, then gradually mix in the flour with your hands. Divide the dough into two parts, add a handful of chopped raw spinach to one of the parts and knead well. Shape into two balls, spread the surface with a little oil to prevent drying.
Take a piece of pasta, put through the pasta machine, starting from the thickest setting and gradually making the pasta thinner.
Blanch the lasagne sheets in salted boiling water and then plunge them in a bowl of cold water to stop the cooking process. Lastly, place the pasta sheets on a clean towel to dry.
Béchamel: Heat the milk. In the meantime, melt the butter in a pot and then gradually add the flour using a sifter. Use a whisk to mix well and prevent lumps from forming.
Then add the milk gradually and keep mixing until the béchamel is thick. Remove from heat, mix in a pinch of nutmeg, salt and grated Parmigiano Reggiano.
Preparation: Once the filling, pasta and béchamel are ready, melt the butter in a bain marie (or in a small pan on a very low heat to make sure it does not overheat).
Grease an oven dish with a little oil and dust with breadcrumbs. Arrange a layer of pasta, a layer of filling, plenty Parmigiano Reggiano, melted butter, scamorza cheese and béchamel. Keep making layers, alternating the two different pasta colours (you should have a minimum of 2 layers and a maximum of 4). Top with a layer of béchamel, Parmigiano Reggiano and speck.
Leave to rest for 10 minutes, then put in the oven for 30-40 minutes at 200°C.
NOTE: If your pumpkin tastes very sweet, you may decide to add no mostarda liquid and amaretti. If you prefer, diced speck can be added to each of the layers.