Open Faced Lasagna with Acorn Squash and Smoked Caciocavallo
Ingredients
- 1 1⁄2 cups “00” flour, plus more for dusting
- 7 tbsp. fine semolina flour
- 9 egg yolks
- 1 tbsp. extra-virgin olive oil, plus more for greasing
- 2 lb. acorn squash, peeled, seeded, and sliced ¼” thick
- 4 tbsp. unsalted butter, melted
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. smoked caciocavallo or smoked mozzarella, thinly sliced
- 1 tbsp. thyme leaves
- 1 (2-oz.) piece parmesan
Instructions
Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo serves 12 original recipe by Saveur.
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