Lasagne with Porcini Mushrooms and Truffle

 

Indulge in the epitome of Italian culinary art with our exquisite "Lasagne with Porcini Mushrooms and Truffle." This dish is a symphony of rich, earthy flavors and creamy textures, perfect for those who appreciate the finesse of Italian cuisine. Each layer of this lasagna is a testament to the harmony of fresh, high-quality ingredients, from the hand-rolled pasta to the aromatic truffle and the robust porcini mushrooms.

This lasagne is not just a meal; it's an experience, bringing together the luxurious essence of truffles and the rustic charm of porcini mushrooms. These key ingredients are harmoniously interlaced with a velvety béchamel sauce and a delicate blend of cheeses, culminating in a dish that is both comforting and sophisticated.

Perfect for a special occasion or a cozy family dinner, this lasagne promises to transport you to the heart of Italy with every bite. So, gather your loved ones and prepare to delight in a dish that celebrates the richness of Italian tradition and the joy of shared meals.

Ingredients for 4 people:

Fresh Pasta:

• 300g flour
• 3 eggs
• 1 tablespoon extra virgin olive oil
• Salt to taste
• Béchamel Sauce:
• 50g butter
• 50g flour
• 500ml milk
• Grated nutmeg
• Salt and pepper

Filling:

• 300g fresh porcini mushrooms
• 60g dried porcini mushrooms
• 1 small black truffle
• 100g tomato pulp
• 100g sausage
• 1 onion
• 100ml dry white wine
• Fresh basil
• 50g grated Grana cheese
• 30g butter
• 2 tablespoons extra virgin olive oil
• Salt and pepper

Method:

1. Fresh Pasta: On a flat surface, form a mound of flour with a well in the center. Break the eggs into the center, add the oil and a pinch of salt. Knead until smooth. Form into a ball, cover, and let rest for 30 minutes.
   
   
2. Béchamel Sauce: Melt the butter in a saucepan, add flour while stirring to avoid lumps. Gradually add cold milk, continuing to stir. Season with nutmeg, salt, and pepper. Cook for 8-10 minutes until the sauce reaches a velvety consistency.
   
   
3. Filling: Soak the dried porcini in warm water for 20 minutes. Remove the casing from the sausage and crumble it in a pan with oil. Add chopped onion and let it brown. Deglaze with white wine, salt, and pepper. Clean the fresh porcini and slice them, add to the sauce with the rehydrated porcini and tomato pulp. Cook on low heat for 30 minutes, then add chopped basil.
   
   
4. Assembly: Roll out the pasta into rectangles, clean the truffle and slice it thinly. In a baking dish, alternate layers of pasta, béchamel, Grana cheese, sauce, and truffle slices. Finish with pasta, béchamel, and Grana cheese, and dot with butter on top.
   
   
5. Baking: Bake in an oven at 200°C (392°F) for 30 minutes, add truffle slices and sliced porcini in the final 10 minutes, brushed with oil and salted.
   
   
6. Serving: Let the lasagna rest for a few minutes before serving, garnished with chopped basil as desired.