John Myers
Contents
show
Open Mushroom Lasagne with Arches Feet and Chestnuts
The perfect open mushroom lasagne with arches feet and chestnuts recipe with a picture and simple step-by-step instructions.
Lasagna Plates
- 4 tbsp Flour – heaped tbsp
- 1 Strong pinch of salt
- 1 Egg
- 1 tsp Espelette pepper
- Approx. 90 ml of water
filling
- 500 g Chestnut boletus
- 1 Onion
- 2 Toes Garlic
- 100 g Creme fraiche Cheese
- Thyme and sage
- Salt, black pepper
Arches feet
- 300 g Hollow foot tubers
- 1 Onion
- 1 toe Garlic
- 100 ml Cream
- Salt, pepper, sugar
- Some crème fraîche
- Leaf parsley
- Freshly grated Parmesan
Lasagna Plates
- Put the flour on the work surface and make a well. Put the egg, salt and pimento d’Espelette in the hollow. Mix everything a little with your fingers and slowly add the water, stir in more and more flour and then knead until a homogeneous, elastic dough is formed. Let the dough rest for at least 30 minutes.
- After the rest break, roll out the dough very thinly on the well-floured worktop (oblong, approx. 35 x 55 cm) and divide it into two long strips. Hang the strips to dry for about 10 minutes.
- Bring water to the boil in a larger saucepan, add plenty of salt and carefully place the lasagna plates individually in the water, simmer for about 7-8 minutes and then lift out with a slotted spoon and let cool down a little (so that the Can touch plates to some extent).
filling
- 4 …. prepare while the dough is resting!
- Clean the chestnut bulbs and cut them into beautiful pieces. Fry in a little butter and add the chopped onion and garlic. Season with salt and pepper and season with thyme and / or sage. Grate and mix in approx. 1 tbsp Parmesan, keep warm.
Arches feet
- Clean the parsnips and cut into pieces. Fry in a little butter, don’t let it take color, just fry out the moisture. Add the finely chopped onion and garlic and stir into a creamy sauce with a little crème fraîche and cream. Stir in a little finely chopped leaf parsley (1-2 stalks).
Lasagna assembly
- Place the end of the cooked dough sheet on the preheated plate, put a tablespoon of chestnut filling on it, beat the dough over it, add some filling again, beat the dough over it again, etc. until the dough sheet is processed. Rub Parmesan on top of the batter.
- Place the arch feet next to the lasagna and sprinkle with a little fresh parsley. Finished.
- The original recipe for the spicy pasta dough can be found at tuscanine. Thank you for the great idea! Hot tagliatelle with a pumpkin, orange and tomato sauce
Facebook Comments