Handcrafted Mushroom Lasagna
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
49
Sourness
49
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Bread Flour2 tbsps
Extra-Virgin Olive Oil1
Salt1
Egg Yolk1 cup
Water (warm)4 cloves
Garlic (minced)90 g
White Wine60 g
Unsalted ButterDirections:
1
For the pasta: Place the flour and semolina the bowl of an electric mixer with a paddle attachment
2
In a separate bowl, whisk together the olive oil, salt and egg yolk
3
Mix the flour and semolina for 1 minute, then pour in the egg mixture and mix for another minute
4
Add 3/4 cup warm water
5
Add more water, 1 tablespoon at a time, until the pasta dough comes together
6
Remove the dough from the mixer and wrap in plastic wrap
7
Let rest for 15 minutes
8
Using a pasta roller, roll the dough into thin sheets, according to the pasta machine directions, and cut the sheets into approximate 2-by-4-inch rectangles Dust the pasta squares lightly with semolina and place on a baking sheet covered with parchment paper
9
Cover with plastic wrap and refrigerate until ready to use, up to 2 days For the fresh ricotta: Place the milk, vinegar and salt into a large, thick-bottomed saucepan over medium heat
10
Bring the mixture to 185 degrees F, stirring occasionally
11
Without stirring, let simmer for 20 minutes
12
Set a strainer over a large non-reactive bowl or container and line a strainer with cheesecloth
13
Remove the milk mixture from the heat and gently ladle into the strainer
14
Let drain for 20 minutes
15
Cover and refrigerate until ready to use
16
Will keep for up to one week
17
When ready to use the ricotta, be sure to reserve the whey water
18
For the mushrooms: Heat a large saute pan over medium-high heat and add the olive oil and onions
19
Saute the onions until translucent, and then add the garlic
20
Cook for 1 minute, and then add the mushrooms and some salt and pepper
21
Saute the mushrooms until golden
22
Add the white wine and simmer until the liquid is reduced by half
23
Add the stock, Swiss chard and butter
24
Taste and season with lemon juice, salt and pepper
25
Keep the mushrooms warm
26
To serve: Bring a pot of salted water to a boil and add the pasta squares
27
Cook the pasta to just al dente and add immediately to the hot mushroom mixture
28
Toss to coat
29
Taste and add lemon juice, salt and pepper as needed
30
On each plate, create a mound of overlapping pasta and mushrooms, top with a dollop of fresh ricotta and garnish with a fresh bay leaf