lasagnes aux petits pois haché de veau et sauce italienne

Publié le par bouilloire bavarde

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La petite histoire de la bouilloire bavarde

En provenance d'Asie centrale, le petit pois est cultivé dans le bassin méditerranéen depuis l'Antiquité. Avec des allures de pois chiches, il était, à l'époque, réservé à une consommation séchée. Ramené d'Italie par Audiger au 17ème siècle, il connaît un succès immédiat en France. Louis XIV, très friand de ces petites graines rondes et vertes, en exige même la culture en primeur dans ses jardins.

Au fil des siècles, la production du petit pois, basée essentiellement dans le sud du pays, s'est propagée jusqu'au nord et à l'ouest, en passant par la région parisienne (ceux de Saint-Germain et de Clamart jouissaient d'ailleurs d'une très bonne réputation).

Fruit d'une plante buissonnante de la famille des papilionacées, le petit pois est récolté avant sa pleine maturité, entre mai et juillet, majoritairement dans le sud de la France. Les récoltes du nord et de l'ouest, quant à elles, sont davantage consacrées à la mise en conserve ou en bocal et à la surgélation.Source

On en distingue deux variétés essentielles :
- les précoces ou "lisses"
- les "ridés", plus gros et plus sucrés.
 

 

350 g de chair à saucisse de bonne qualité( artisanale pour moi)

400g de veau aveyronnais haché,

150g de petits pois surgelés ou frais,

1 boite de tomate concassées,

2 petites boites de sauce à l'italienne,

16 feuilles de lasagnes,

2 échalotes, 1 oignon rouge,

3 gousses d'ail, thym,

100g d'emmenthal râpé,

 

Béchamel;

80g de farine,

80g de beurre,

500g de lait,

1 pincée de noix de muscade,

 

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Dans une sauteuse faire chauffer un peu d'huile d'olive et faire revenir les échalotes et l'oignon coupés en dés,  quand ils deviennent  translucides ajouter la viande de veau  et la chair à saucisse,, ajoutez le thym;, le sel et le poivre et remuez, laissez cuire environ 10min.

 

Ajoutez l'ail pilé ,les tomates concassées,  et les petits pois remuez et laissez réduire la sauce environ 10min.

 

Ajoutez la sauce italienne et continuer la cuisson 10min.

 

Préparer la béchamel,

 

Faire fondre le beurre, puis ajoutez la farine en pluie et en remuant, pour éviter les grumeaux, ajoutez le lait toujours en remuant, salez, poivrez et laissez épaissir en remuant sans cesse. Quand la béchamel est bien lisse et bien onctueuse hors du feu ajoutez la noix de muscade.

 

Faire préchauffer le four à 220°.

Dans un plat à gratin rectangulaire  beurré, remplir le fond de feuilles de lasagnes, versez ensuite la viande à la sauce italienne, puis la béchamel, un peu de gruyère, recommencez l'opération jusqu'à l'épuisement des ingrédients , terminez par la béchamel, saupoudrez d' emmenthal râpé.

Faire cuire environ 45min, tout dépend de la puissance de votre four, surveillez la cuisson.

 

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Ajoutez l'ail pilé ,les tomates concassées, et les petits pois remuez et laissez réduire la sauce environ 10min.

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