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.

Creamy Chicken with Porcini Mushrooms

 Creamy Chicken with Porcini Mushrooms. The creamy chicken with porcini is a celebration of Italian autumn. Within the forests of the beautiful Italian landscape, the prized porcini mushrooms grow, renowned for their hearty texture and distinctive aroma. Paired with chicken and cream, they create a dish that speaks of tradition and genuine flavor. While many restaurants around the world attempt to capture the essence of this dish, the true experience is deeply rooted in the kitchens of Italian grandmothers.

Preparation Time: 45 minutes

Ingredients (serves 4):

• Chicken, approximately 1.5 kg
• Fresh cream, 500 g
• Fresh porcini mushrooms, 400 g
• Brandy, 150 g
• 1 onion
• Several garlic cloves
• Butter
• Rosemary sprigs
• Sage leaves
• Chopped parsley
• Extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Begin by sectioning the chicken into 8 parts. In a hot pan, brown the chicken with a piece of garlic without adding oil or butter. As it cooks, introduce rosemary and sage for flavoring. Once the chicken is well-browned, pour in the brandy and let it evaporate. Season with salt and pepper, cover, and let it simmer for 20 minutes.
   
   
2. In another pot, sauté the finely chopped onion with a bit of butter and oil until translucent. Blend in the cream, warm it without bringing to a boil, and season with salt and pepper.
   
   
3. After cleaning the porcini mushrooms, cut them into pieces and briefly sauté in a pan with some olive oil and another garlic clove. Season with salt and pepper, and add a touch of finely minced garlic.
   
   
4. Take half of the sautéed porcini mushrooms and mix them into the pot with the cream. Incorporate the chicken and some of its cooking juices, and let all the ingredients meld together for about 5 minutes on low heat. Before serving, add the remaining porcini mushrooms and garnish with chopped parsley. Enjoy your meal!