Recipe provided by Maria Liberati
Ingredients:
Lasagna Pasta
2 dried ounces Porcini mushrooms
2 tsps grated black truffles
¼ cup Parmigiana Reggiano cheese or grana padano
1/4 cup Santa Margherita Prosecco wine
3 tsps plain breadcrumbs
Bechamel sauce (See recipe below)
2 tsps chopped fresh parsley
1 tblsp butter to butter pan
1 tblsp olive oil
Lasagna Dough
3 1/3 cup fine white or 00 flour
4 eggs
pinch of salt
Bechamel Sauce
2 tablespoons of butter
1 ½ tblsp of flour
2 ½ cups milk
Place butter in saucepan, let it melt, stir in flour and little by little stir in milk. Use wire whisk to blend all together in clockwise motion till the liquid is creamy. Remove from heat,
Dried Porcini Mushrooms
soak porcini mushrooms in ½ cup warm water for 30 minutes. Place 1 tblsp of olive oil in saute pan with mushrooms, liquid and ¼ cup Prosecco wine. Saute till iquid is absorbed. Remove from heat. Sprinkle with ½ tsp chopped parsley.
Directions:
- Make a mound on a wooden work surface with the flour.
- Make a well in the center of the flour and place in the eggs, broken one at a time.
- Add in pinch of salt. Begin mixing the dough with your hands until dough is smooth.
- Knead for about 10-15 minutes, if dough is too thick add a few drops of water.
- Don't skimp on kneading or dough will tear easily.
- When smooth, roll into a ball, then divide into 2 balls.
- Flour a wooden or marble board and place one ball on it.
- Roll it out, sprinkling some flour on it , flipping as it becomes thinner. Dough should be almost transparent.
- Cut dough into desired equal sizes for lasagna layers.
- Roll out second ball of dough and do the same.
- Let pasta stand for about 10 minutes.
- When ready to use, boil each layer of lasagna pasta for about 15 seconds in boiling salted water, dry on paper towel and then layer with toppings.
Put lasagna together this way:
Butter a lasagna pan,sprinkle bottom of pan with 2 tsps plain breadcrumbs, and then place in layer of pasta, place on top of pasta, thin layer of bechamel sauce, some porcini mushrooms, a few slices of mozzarella cheese, sprinkle of grated parmigiana cheese, chopped parsley. Continue alternating this way. Top layer should be bechamel sauce and grated parmigiana reggiano cheese and a tsp of breadcrumbs. Broil for 1 minute before removing from oven. or until Parmigiana Reggiano cheese on top is golden. Remove from oven. Before serving top with grated truffles and serve with chopped fresh parsley and freshly grated parmigiana-reggiano cheese.
