Free Form Lasagna

Component 1: Herbed Ricotta
Whole-milk Ricotta (1 lb)
Fresh parsley, minced (2 oz)
Fresh chives, minced (2 oz)
Fresh thyme leaves, minced (2 oz)
Lemon zest (1 oz)
Lemon juice (1 lemon)
Olive oil (2 oz)
Salt and pepper to taste
Put ricotta in mixing bowl. Add the olive oil, lemon zest, lemon juice, salt and pepper. Whip until well mixed. Add minced chives, thyme and parsley. Gently fold in the herbs. Adjust seasoning if needed.

Component 2: Mushroom Stock
White Mushrooms, ground (10 lbs)
Carrot, ground (1 each)
White leek, ground (1 each)
Shallot, ground (4 each)
Fresh peeled garlic, ground (handful)
Parsley stem (1 bunch)
Fresh laurel (3 each)
Fresh thyme (10 “stems”)
Black, whole peppercorns (8 each)
In a stock pot, add all of the ground (can be pulsed in a food processor) vegetables and aromatics. Fill pot with 3 gallons cold water. Place on Medium heat until the stock begins to simmer. Once at temperature, simmer for 45 minutes. Strain through a chinois (fine mesh strainer). Allow to cool on counter until stock reaches room temperature. Store under refrigeration.

Component 3: Sautéed Mushrooms
Seasonal mushrooms, washed (1 lb)
Thyme (6 springs)
Garlic (10 cloves)
Salt and pepper (to taste)
Olive oil (2 oz)
Butter, unsalted (2 tbsp)
Wash and air dry mushrooms at room temperature. Heat a sauté pan with olive oil until it starts to have white smoke. Reduce the heat. Carefully add thyme and garlic to oil. Sweat in oil for approximately two minutes or until garlic clove becomes golden brown, then remove from oil and discard. Add mushrooms to the now flavored oil in an even layer. Season with salt and pepper, and then add butter. Sauté mushrooms until all of the water has evaporated and the mushrooms display a golden brown appearance. Lay mushrooms on a parchment lined sheet pan and reserve until needed.

Component 4: Pasta Dough
Egg yolks, medium (27 each)
Whole eggs, medium (3 each)
Whole milk (1/4 cup)
Salt (1 tbsp.)
Olive oil (2 tbsp.)
Flour, “OO” farina (1 kg)
Well method: Sift flour onto a wooden table. Make a well in the flour, and sprinkle salt around the rim of the well. In a separate bowl whisk together the egg yolks, whole eggs, milk and olive oil; then add all of the wet ingredients into the center of the well. Using your fingers, or a fork, combine by slowly stirring wet ingredients in a circular motion to bring in flour from the well. Once combined, knead the dough by hand until it is smooth. Wrap the dough ball in plastic, and let rest under refrigeration for at least 1 hour.

Component 5: Vegetables
Carrots, ¼ in. dice (1 lb)
Parsnips, ¼ in. dice (1 lb)
Celery root, ¼ in. dice (1 lb)
White leeks, ¼ in. dice (8 oz)
Onion, ¼ in. dice (8 oz)
Olive oil (5 oz)
Salt and pepper (to taste)
Toss each vegetable separately with 1 oz. of olive oil, salt and freshly ground black pepper. Lay vegetables on a parchment lined sheet pan in a single layer. Roast in a 350F oven for 10 – 15 minutes, or until fully cooked. Cool and reserve each vegetable separately.

Final recipe: Free Form Lasagna
Hand-made pasta strips, 6 in. x 1 in. x 1/16 in. (4 each)
Seasonal mushrooms, sautéed (2 oz)
Roasted vegetables (2 oz)
Mushroom stock, hot (3 oz)
Unsalted butter, room temperature (1 tbsp)
Herbed ricotta (1 oz)
Locatelli pecorino Romano, grated (1/2 oz)
Micro basil, garnish (3 each)
Water, boiling (1/2 gal)
Sea salt, in water (1/2 cup)
Bring water and salt to a boil. Carefully drop pasta strips into water and cook for 3 - 4 minutes (or until desired doneness). In a sauté pan, heat up stock mushrooms, and roasted vegetables, season to taste. Add butter and stir until all of the butter is incorporated. Once the pasta is fully cooked, add it the sauté pan with the vegetables, mushrooms and stock; and gently toss all ingredients together. In a serving bowl, put the herb ricotta in the bottom. Carefully arrange the pasta sheet over the ricotta, and pour the remaining contents of the pan into the bowl. Sprinkle the top of the dish with pecorino Romano. Garnish with micro basil.

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