Pistachio Lasagna

To prepare pistachio lasagna, first pour the pistachios into the blender with 20 grams (1.4 tbsp) of oil 1. Blend for about 1 minute until you get a coarse mixture 2. Prepare the béchamel by pouring the milk 3 into a large saucepan. Heat until it reaches a slight boil.

In another pot, add the butter 4 and melt it over low heat. When the butter is completely melted, add the flour 5 and mix well to obtain a very thick roux. Gradually add the hot milk 6, whisking until all the milk is incorporated. Cook over low heat to thicken the sauce, which should be quite smooth.

Turn off the heat and add the chopped pistachios from the blender 7. Mix well 8, cover with plastic wrap, and set aside at room temperature. In a pan, sauté the garlic clove with a drizzle of oil 9. Add the chopped rosemary and thyme. Let it all sauté for about 1 minute.

Add the minced pork 10. Mix and cook for about 5 minutes over medium heat. At this point, deglaze with the white wine 11 and let the alcohol completely evaporate. Cook for another 5 minutes. Turn off the heat and remove the garlic 12.

Season with salt 13 and pepper. Sauté the peeled pistachios in a pan with a drizzle of oil 14, a pinch of salt 15, and set aside.

Assemble the lasagna by lightly buttering the baking dish and creating a thin layer of pistachio béchamel 16. Place 3 sheets of pasta 17 on the béchamel layer and create another layer of béchamel 18.

Continue assembling by adding a generous spoonful of browned meat 19, coarsely grated caciocavallo cheese, and some sautéed pistachios 20. Continue 21 creating 5 layers of pasta following the previous pattern.

Finish with a layer of béchamel, browned meat, caciocavallo cheese, Parmigiano Reggiano 22, sautéed pistachios, and plenty of pepper 23. Bake in a preheated conventional oven at 375°F (190°C) for 30 minutes. Remove from the oven and let it cool slightly before serving.