Lasagna Porcini mushrooms and Truffles
One day not long ago I woke up and filled out the form to participate in the program MasterChef U.K. Ok, I know, I’m no master chef and the chances of being chosen are very small, practically nonexistent. But who cares. Nothing ventured nothing gained ! plus when I showed Nick how I had answered the questions on the form, he told me that at the program they will probably think they have received a request from a crazy person! Question 1. What is my ambition in cooking…. Answer. To transform the little barn where the goats live into a super little restaurant (with only four tables) and invent a recipe that will one day be famous throughout the world , like Lasagna!!!!. Nick was a little bit unhappy with the first idea ,as to evict Bea from her home just after she’d been attacked from a Wolf ,he thought was not very nice. As for my second idea. Ok, maybe to create a recipe that would become famous throughout the world was a little bit exaggerated ……but to hope doesn’t cost anything. Anyway i would settle for famous in our little village ,Allerona. In the middle time I’ll keep mixing ingredients and then who knows! Speaking of ingredients and lasagna, yesterday I thought I’d make my favorite lasagna. A very good recipe with Porcini mushrooms, black truffles and lots of parsley. Few ingredients but a perfect harmony of flavors, plus 100% in season.
This lasagna will be on the menu of my famous restaurant “ The Allerona Goat house ”? I have already interviewed two potential waiters. Hilda and Bea ,our soon to be homeless goats.
Perfect! You have been chosen for Master Crazy person!
Ingredients for 6:
4 Lasagna sheet (around 33×20 cm)
8 fresh porcini mushrooms
1 garlic
Evo oil
80 grams of pour ground truffles in evo oil
1 bunch parsley, finely chopped
20 grams of Stracciatella cheese (or Buffalo mozzarella cheese)
3 tablespoons grated Parmesan cheese
Salt and pepper
Who it work:
Heat Evo oil in a pan with garlic ,when golden add Porcini mushrooms coarsely chopped and 1 tablespoon of parsley. Cook over high heat for 5 minutes. Leave to cool. Add the Stracciatella cheese and truffles, salt and pepper. Mix. Take a baking dish (about 33 x20x45 cm) pour a tablespoon of mushroom mixture, lay 1 sheet of lasagna pasta on top and add more Porcini mixture ( more generous this time),1 tablespoon Parmesan cheese and a handful of parsley. Repeat until the end of all the ingredients. End the lasagna with the mixture on top, Parmesan and parsley. Bake in preheated oven at 190 degrees for 20 minutes or until the top is crisp and the golden. Leave for 5 minute cut and serve.
Fall time is the time of year that wild mushrooms can be picked. Dont forget that black truffles are also in the mushroom family & start to make their appearance in the Autumn. Black truffle farms are a great way to make a living. Truffle farms are big business now a days.
Hi Steven welcome, thanks for your comment, I take it you have a truffle farm. How does that work?
Great story. If I were a judge on masterchef I would enter you for imagination and consideration of the goats welfare.
Nice dish too, I shall make it at some point.
Must try your recipe but it just won’t be the same made in Texas. . . . without truffles! Grazie mille!
hi simona, my best compliments for your wonderful recipes. is my first day in your blog but i’m sure i’ll come to visit you very very often. A-UANAGANA!
ciao! (comunicazione di cosimo)