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Recipe for :

Lasagna ai Funghi Porcini
 

Rod & BenThis is one of the recipes that has been provided by Rod and Ben, the authors of Eat Dangerously. They have their own website with many more recipes and details of their book and how to purchase it. I must say their philosophy struck a chord with me, "Being healthy pays off when you’re old while eating delicious food pays off RIGHT NOW."

There is a comment to go with each recipe and I have chosen to re-print hose comments as I found them entertaining which suggests their book would be worth a read.

This is what they had to say on this recipe:

"Moliére said that 'you are responsible for what you don't do as well as for what you do'.  This means that if you don't eat great food because someone tells you it's unhealthy, that's nobody's fault but your own. Sure, you can pin the blame on your doctor, your nutritionist, or whomever exerts this negative influence in your life, but the bottom line is that it is your responsibility to say to them, "blow health out your ass!" The following dish will give you the strength and resolve to tell them where they can stick their statistics".

Ingredients

18 oz. of lasagna sheet pasta
2 pints of heavy cream
4 oz. of dry porcini mushrooms
16 oz. of freshly-grated parmigiano reggiano cheese
1 tumbler of single-malt whisky
1 cup of demi-glace
Olive oil
Butter
Freshly ground black pepper
Salt

Method

Pre-heat your oven to 375 degrees F. Fill a large pot with about a half gallon of water, add olive oil and salt, and turn on the heat.

Pour a cup of water into a saucepan, add the cup of demi-glace and bring it to a boil. Wash the dry mushrooms thoroughly (they tend to have a lot of dirt in them), then add them to the saucepan and turn off the heat. Allow the mushrooms to sit in the water for approximately ten minutes, then drain them, conserving the liquid. Set the mushrooms aside in a bowl and put the liquid back in the saucepan. Add the whisky to the liquid and boil it away until it is reduced by half.

In a separate saucepan, melt a tablespoon of butter on high heat until it clarifies. Add the heavy cream to the sauce pan and heat until it just begins to boil, then turn off the heat and add the mushrooms. Mix well and allow it to sit.

When the liquid in the other saucepan has been reduced, add it to the cream mixture in the saucepan and mix well. Set aside.

Okay, it´s time to mount your lasagna (get your mind out of the gutter). Take a baking dish (preferably of the glass Corning/Pyrex type), and rub butter into its bottom and sides.

The water in your large pot should be boiling by now. Here's the process (it's kind of a pain in the ass, but well worth it). You are going to make six or seven layers as follows:

1. Take as many sheets of pasta as you need to make one layer in your baking dish and place them in the boiling water for about two minutes. Remove them and arrange them in a single layer on your dish.
2. Sprinkle the grated cheese uniformly over the pasta, then pour enough mushroom sauce to cover the  layer over it (make sure to distribute a few actual mushrooms evenly over the layer.
3. Sprinkle another layer of grated cheese over the sauce.
4. Repeat

When you run out of pasta, pour the remaining sauce over the top layer and cover it with a large amount of cheese (whatever you have left). Cover the baking dish with tinfoil and put it in the oven for 20 or 25 minutes.

Eat DangerouslyEat until you and your friends pass out!

Wine:
Funghi Porcini have a very powerful flavor, so they need a strong wine as well. Ideally you can get your hands on a St. Émilion Bordeaux, but a good Syrah (we recommend the 1997 Concha y Toro "Explorer" from Chile) will do. If you can´t get one of these, then get yourself a nice Chianti (we like the 1995 Ruffino Riserva).

Serves 6

Rod & Ben

 
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