LASAGNA WITH MUSHROOMS AND HAM
FOR 6 PERSONS
For the pasta:
200g of all-purpose flour
2 medium eggs
For the stuffing:
500 g of Portobello mushroom
20 g of dried Porcini mushroom
30 g of butter
30 g of extra virgin olive oil
1 shallot, chopped
1 small cup of white wine
200 g of ham, sliced
100 g of Grana Padano cheese
20 g of Bauer Porcini Mushroom Sauce
For the soft white sauce:
15 g of butter
15g of flour
350 g of cold milk
Salt and nutmeg to taste
By Barbara Fontanel
- Knead the fresh pasta and let it rest covered; in the meantime, prepare the condiment.
- Let the dried mushrooms soften in lukewarm water. Clean and slice the fresh mushrooms.
- In a large pan, brown the shallot in butter and oil, add the softened mushrooms (after wringing them and chopping them with a knife). Then add the fresh mushrooms a little bit at a time, while stirring, to prevent them from releasing too much moisture. Add the white wine, and a little bit of salt and pepper.
- In a bowl, dissolve Bauer Porcini Mushroom Sauce in 250 ml of cold water, then pour it over the mushrooms. Bring to a boil, stirring, and let it thicken slightly before turning off the heat. Keep warm.
- Roll out the dough in thin sheets and cut it into rectangles, based on the baking pan width, then cook it in boiling water for 1 or 2 minutes. Drain the pasta, let it cool down in a bowl with iced water, then dry it on clean unscented dishcloths.
- Prepare the soft white sauce.
- Slightly oil the baking pan and cover the bottom with the first fresh pasta layer. Spread 1/3 of the mushroom sauce and cover with some more pasta, ham, a thin layer of white sauce and a little bit of Grana Padano. Continue to layer the lasagna. Spread a little bit of mushroom and the remaining Grana Padano on the last layer.
- Bake at 180/190° for 25/30 minutes.
NOTE: Use fresh and firm mushrooms.