150gShimeji mushrooms, fresh, white-capped, (alternatively white mushrooms)
6tbspKai Lan broth, (see preparation)
1pinchBlack pepper from the mill
2tbspCelery leaves, fresh or frozen
To garnish:
2tbspTomato slices
2tbspFlowers and leaves
Instructions
Short overview:
Prepare the ingredients for each layer, if available. Apply the individual layers in a pan with a maximum of 24, starting with the base. First, roughly grate the two cheeses for the intermediate layers.
The basis:
Dice all solid ingredients and sweat with the oil until translucent. Set the pan and its contents aside.
The pasta:
Heat the water, add the chicken broth and bring the water to a boil. Add the wheat noodles and cook for a maximum of 90 seconds. Strain and loosen in the sieve. Keep the pasta and broth. Pour half of the pasta over the base in the pan. Cover with half of the liner.
The Kai-Lan Layer:
Wash the fresh Kai-Lan, separate the leaves from the stem. Cut off the stem, which is woody in the lower part, 2 - 4 cm above the 1st leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and stems crosswise into thin rolls. Halve the leaves lengthways and crossways. Have the leaves ready and freeze the stem rolls. Measure and defrost frozen goods. Place the leaves with 8 tablespoons of the noodle broth in a 2-liter saucepan and simmer until the leaves collapse. Add the remaining ingredients and simmer for 1 minute. Strain the leaves and layer them on the intermediate layer in the pan. Keep the broth.
The next 2 layers:
Pour the remaining noodles over the Kai Lan leaves and sprinkle with the remaining cheese.
Simmer:
Let the pasta pan with the lid simmer for 2 minutes. In the meantime, prepare the ingredients for the decoration.
Upside-Down:
Remove the pan from the heat and replace the lid with a large enough serving plate. Transfer the contents of the pan upside-down to the plate.