Lasagna with Truffle and Porcini

Lasagna with Truffle and Porcini

A special recipe from Tenuta Torciano and our awesome cook Silvana!

Doge

Ingredients for 8 servings:

  • For the besciamel:
     
  • 850 ml Milk
  • 1 Laurel Leaf
  • 1 small Onion
  • 6 Cloves
  • 50 g Butter
  • 40 g White Flour
  • 1/2 Nutmeg
  • For the filling:
     
  • 30 g Dried Porcini Mushroom
  • 1/2 spoon of Olive Oil
  • 6 teaspoons cream of truffle and mushrooms
  • 75 g Grated Pecorino cheese
  • 50 ml Truffle olive oil
  • 250 g Baked pasta for Lasagna
  • Grated truffle flakes
  • Difficulty: medium
     
  • Preparation: 1,30h 

 

Procedure for the besciamel

To make the sauce boil the milk in a saucepan along with the bay leaf and onion shored up with the cloves, then let cool for at least 20 minutes. Meanwhile melt the butter in another saucepan and stir the flour to thicken while stirring over low heat for about 2 minutes. Turn off the heat and stir the milk to the sauce, stirring to avoid lumps. Simmer to slow fire for about 10 minutes to make the mixture creamy and dense. Add the cream, season with salt, pepper and nutmeg and pour everything into a bowl, covering it with plastic wrap.


Procedure for the filling

To make the filling, place the mushrooms to soak in warm water for about 15 minutes. Then drain the water and preserving cut coarsely. Heat oil in a pan and cook the mushrooms for a few minutes, add salt and pepper and then add the water you had kept aside. Bring to a boil and continue cooking over low heat until all the water has been absorbed by the mushrooms.

Procedure for pasta

If you are using fresh homemade pasta, use a machine or a rolling pin to make very thin sheets of 15, each approximately one-third of your pan. Cook the lasagne al dente "a little at a time in a large pot of salted boiling water, estraetele from the water with a slotted spoon and place them immediately in a bowl with cold water. Distribute layers on a cloth to dry them thoroughly, removing any ripped edges. If you are using dried pasta, Cook the lasagne and dry them carefully to avoid that absorb too much liquid.

 

Preheat oven to 180° c. Grease a baking sheet or a baking dish large enough and started with a first layer of noodles, sprinkling it with a teaspoon of cream of truffle and mushrooms (be careful to use it in moderation because it tastes very strong). Sprinkle with a handful of cheese and porcini mushrooms, a ladle of béchamel sauce, salt, pepper and truffle oil. The oil has a very strong flavor, so use it sparingly. Repeat to form four layers of dough and cover everything with sauce, cheese and truffle oil.

Place the baking dish on a baking tray to prevent spillage and cook for 20-30 minutes. To check whether they are cooked lasagna, dip the tip of a knife in the Middle: If the blade has become hot, the dish is ready.

 

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524