My recent culinary tour in Le Marche Italy, famous for black truffles, inspired me to create this special lasagna for my appearance on the NBC morning show in Philadelphia- the !10 show. It combines porcini mushrooms and black truffles in a fresh pasta lasagna.
If you want to use authentic ingredients from Italy, as I did, without taking a trip there it’s easy…..DiPalo Selects.com is where I got most of my delicious ingredients from.. the extra virgin olive oil to the Parmigiano-Reggiano cheese, the Grana Padano cheese, dried porcini mushrooms, freshly made mozzarella..and they have a lot more authentic Italian ingredients to make any recipe a success…no passport needed!
Here’s the recipe, from the NBC TV appearance:
Lasagna with Porcini Tartufata
(Lasagna with Porcini mushrooms and grated truffles)
*2 dried ounces porcini mushrooms
*2 tsps grated black truffles
*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
*3 1/3 cup fine white or 00 flour
*pinch of salt
Make a mound on a wooden work surface with the flour. Make a well in center of flour and place in 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.
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,
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 Santa Margherita Prosecco wine. Saute till liquid is absorbed. Remove from heat. Sprinkle with ½ tsp chopped parsley.
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Put together the lasagna this way:
Butter a lasagna pan lightly,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.
Mangia Bene, Vivi Bene,