Perfect Pairings: Bastianich Friulano, 2007, Friuli, Italy, 221756

White Lasagne with Spinach

4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
Salt and ground black pepper
1 box oven-ready lasagna noodles
2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry
4 cups shredded Italian four-cheese blendr

1. Place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk in the milk and chicken stock, and bring the sauce up to a bubble. Add in the nutmeg and season with salt and freshly ground black pepper. Simmer until the sauce thickens, 3-4 minutes.

2. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the spinach. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the spinach, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese.

3. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.







					White Lasagne with Spinach 4 tablespoons butter 4 tablespoons flour 2 cups milk 2 cups chicken stock A generous dash fresh nutmeg Salt and ground black pepper 1 box oven-ready lasagna noodles 2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry 4 cups shredded Italian four-cheese blendr 1. Place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk in the milk and chicken stock, and bring the sauce up to a bubble. Add in the nutmeg and season with salt and freshly ground black pepper. Simmer until the sauce thickens, 3-4 minutes. 2. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the spinach. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the spinach, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese. 3. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.



	Bastianich Friulano • 2007 • Friuli, Italy • 221756 Grape: Friulano Bianco appearance - bright, clear color : very light, wheat aroma - strong flavors (smell + taste) sweetness - dry acidity - round oak - fruit - green apple, pear earth - stoney body - medium-full tannins - alcohol - 12.5% serving notes - remove from refrigerator and allow the bottle to stand for about 15 minutes, opens up as it loses its chill.				• Friulano Bianco was once known as Tocai Italico but the European Union has ruled that Tocai (Tokaji) is a name that can only be used regarding Hungarian wines. • Up until the 1970's the majority of the wine grown in Bordeaux was white! Now dry white wine accounts for only about 15% of the total Bordeaux production. • The Graves region in Bordeaux is so named because of the predominance of gravelly soil. Related Podcasts: 1. December 4 - Tocai and Polenta Click here to listen.