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Lasagna pistachio
Lasagna pistachio

Indulge in Sicilian Delights: Pistachio Lasagna with Caciocavallo & Prosciutto – A Gourmet Experience

Salvatore Saitta
Sicilian recipes
2 min read

Pistachio Lasagna—as always, the high-quality ingredients from Sicily allow us to create unique recipes in no time. The difference lies in the premium ingredients, such as Bronte pistachios, Caciocavallo Ragusa cheese, and a touch of creativity that follows the recipe.

“Indulge in Sicilian Delights: Pistachio Lasagna with Caciocavallo & Prosciutto – A Gourmet Experience!”

Pistachio Lasagna—as always, the high-quality ingredients from Sicily allow us to create unique recipes in no time. The difference lies in the premium ingredients, such as Bronte pistachios, Caciocavallo Ragusa cheese, and a touch of creativity that follows the recipe.

Ingredients

  • 500 g fresh lasagna sheets
  • 200 g prosciutto cotto (cooked ham)
  • 200 g mozzarella
  • 250 g Caciocavallo Ragusa cheese
  • 50 g Bronte pistachios
  • 100 g pistachios (for the pesto)
  • 40 g Grana Padano cheese
  • 50 ml extra virgin olive oil (preferably from Monte Iblei, Sicily)
  • 50 ml water
  • Grated lemon zest
  • Crushed pistachios for garnish

For the Béchamel Sauce

  • 500 ml milk
  • 50 g butter
  • 50 g flour
  • Salt and pepper to taste
  • Nutmeg to taste

Preparation

  1. Make the Pistachio Pesto:
    • In a blender, combine 100 g of peeled Bronte pistachios, Grana Padano cheese, extra virgin olive oil, water, and a bit of grated lemon zest.
    • Blend until you achieve a smooth pesto consistency.
  2. Prepare the Béchamel Sauce:
    • In a saucepan, melt the butter over medium heat.
    • Add the flour and stir constantly to create a roux.
    • Gradually pour in the milk, stirring continuously to avoid lumps.
    • Cook until the béchamel thickens.
    • Season with salt, pepper, and a dash of nutmeg.
  3. Combine the Pistachio Pesto with the Béchamel:
    • Once the béchamel is ready, mix in the pistachio pesto.
    • Stir well to ensure a smooth, flavorful sauce.
  4. Sauté the Prosciutto:
    • In a skillet, lightly sauté the prosciutto until it becomes slightly crispy.
  5. Assemble the Lasagna:
    • Preheat your oven to 180°C (350°F).
    • Begin with a layer of pistachio béchamel at the bottom of your baking dish.
    • Add a layer of fresh lasagna sheets.
    • Continue layering with crispy prosciutto, Caciocavallo Ragusa and mozzarella cut into cubes, crushed pistachios, and more béchamel.
    • Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and a sprinkle of crushed pistachios.
  6. Bake:
    • Bake the lasagna for 20-25 minutes at 180°C (350°F), until the top is golden and bubbly.
    • Let the lasagna rest for a few minutes before serving.

Serving Suggestion

Serve this luxurious Pistachio Lasagna as a stand-alone dish, complemented by a crisp Sicilian white wine like Grillo or Catarratto, to enhance the authentic flavors of Sicily. Enjoy your gourmet experience!