Mandilli de saea
Mandilli de saea
Mandilli de saea are lasagna sheets made with a simple egg-based dough, typically served with pesto, but also paired with “u toccu” (a meat sauce) or mushroom sauces.
Insights
Interesting Fact
The name "mandilli de saea" means "silk handkerchiefs" in Ligurian dialect, reflecting their wide, thin, and delicate texture, resembling silk scarves.
Features
Characteristics
Ingredients for 4 people: 300g of flour, 1 egg, 100-120g of water, 1 tablespoon of extra virgin olive oil, a pinch of salt, 4 tablespoons of grated Parmesan cheese
How it's made
How It’s Made
Preparation: Place the flour in a mound on the work surface. In the center, add the egg and olive oil, then gradually add water, bringing the flour inward with your fingertips to form a firm dough. Knead the dough vigorously, wrap it in plastic wrap, and let it rest for 30 minutes. Roll the dough out into a very thin sheet and cut it into squares about 15 cm per side. Spread the squares on a floured surface. Boil the lasagna sheets for a few minutes in plenty of water, adding a tablespoon of oil to prevent sticking. Drain them using a slotted spoon and layer them on each plate, alternating with spoonfuls of pesto diluted with a little cooking water. Serve with a sprinkle of grated Parmesan cheese.
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