Mushroomlasagne
SERVES8-10// PREPTIME 45 MINS// COOK21/4HRS“Celeriacgivesthislasagnea nicerichness,”saysPuskas.
“The recipe works well with shiitake mushrooms too.”50 gmdriedporcini
mushrooms,brokeninto
smallpieces
1 kgbuttonmushrooms,
finelychopped
160 ml(2/3cup)oliveoil
100 gmbutter
1 mediumceleriacpeeled,
coarselygrated
1 celerystalk,finelychopped
1 carrot,finelychopped
1 onion,finelychopped
2 tbspcoarselychoppedsage
25 gm(1/3cup)porcinipowder
100 gmtomatopaste
200 mlredwine
1 litre(4cups)vegetable
stock
1/2 quantitysopressinipasta
dough(seerecipep87)
BÉCHAMELSAUCE
125 gmbutter
125 gmplainflour
1.25 litres(5cups)milk
165 gmparmesan,finelygrated
1¼ tspwhitepepper
1¼ tsp ground nutmeg1 Soakporcinimushrooms
in750ml(3cups)boilingwater
untilsoft(30minutes); drain,
reservingliquid.
2 Meanwhile,workingin
batches,usea foodprocessor
andthepulsebuttontofinely
chopbuttonmushrooms.
3 Heathalftheoliveoilin
a deepfryingpanoverhigh
heat.Cookhalfthebuttonand
porcinimushrooms,stirring,until
brownedandtender(6minutes);
transfertoa bowl.Repeatwith
remainingoilandmushrooms.
Addbuttertopan,reduceheat
tomediumandusea wooden
spoontoscrapethepanofany
caramelisedbits.Addceleriac,
celery,carrot,onion,sageand
porcini powder; cook, stirringuntilsoftened(8minutes).Add
tomatopasteandmushrooms;
mixwell.Addwineandsimmer
untilalmostevaporated.Add
reservedporciniliquidand
500ml(2cups)ofthestock.
Simmer,stirringoccasionally,
untilwellreduced(15minutes).
Addremainingstockandsimmer
untiltheconsistencyofa meat
sauce(25-30minutes).
4 Dividepastadoughinhalf.
Workingwithonepieceat a time,
flattenthenrollthrougha pasta
machine,startingatthewidest
settinganddustingwithextra
flour.Foldinhalfandrepeat
untilpastais smoothandsilky,
thencontinuerollingandfolding,
reducingthesettingsnotchby
notchuntildoughis 2mmthick.
Cutdoughintoeightsheetsand
setasideona lightlyfloured tray.
5 Meanwhile,tomake
béchamelsauce,meltbutterin
a saucepanovermediumheat.
Addflourandstiruntilbubbling
(1 minute).Removefromheat,
graduallywhiskinmilkuntil
combined.Simmeroverlow
heat,stirring,untilthickand
smooth(5minutes).Add125gm
oftheparmesan,pepperand
nutmeg.Seasonwithsalt. Set
asideuntilneeded.
6 Preheatovento180°C.
Greasea 4-litreovenproof
dish.Spreadonequarterofthe
mushroommixtureinbaseof
dish.Topwitha quarterofthe
pastasheets,trimmingtofit
thena quarterofthebéchamel.
Repeatwithremainingsauce,
pastaandbéchameltomake
fourlayersofeach,finishing
withbéchamel.Sprinklewith
remainingparmesan.Bakeuntil
goldenandbubbling(1 hour).
Cut into squares and serve.Pizzafritti
MAKES6 // PREPTIME 30 MINS// COOK 30 MINS(PLUSRESTING,PROVING)“Deep-friedbreadis a prettydelicioussnack,butit’seven
better when you use it to mop up the lasagne,” says Puskas.250 gmbreadflour
250 gm“00”flour
½ tspdriedyeast
11/4 tspsalt
50 gmsemolina,fordusting
100 gmbutter,softened
2 clovesgarlic,finelygrated
2 tbspfinelychoppedflat-leaf
parsley
Oil for deep-frying1 Combineflours,yeastand
saltwith375mllukewarmwater
inthebowlofanelectricmixer
fittedwitha doughhook.Mix
onlowspeeduntildoughcomes
together,thenmixonmedium
speeduntilverysmoothand
elastic(8-10minutes).
2 Transfertoa largeoiled
bowl.Coverandsetasidefor
2 hours,foldingdoughevery
30 minutes.Coverandtransfer
to the fridge to rest overnight.3 Meanwhile,combine
butter,garlicandparsley
ina bowl.Seasontotaste.
4 Dividedoughintosix
portionsandrollintoballs.
Leavetoproveonoiledtrays
untilalmostdoubledinsize
(1-2hoursdependingon
temperature).Dustwork
benchwithsemolinaanduse
yourfingerstopressdough
outinto1cm-thickrounds.
5 Heatoilina large,deep
fryingpanto180°C.Deep-fry
bread,oneata time,turning
occasionally,untilpuffedand
evenlybrowned(4-5minutes).
Drainona traylinedwithpaper
towel.Brushwiththegarlic
and parsley butter to serve.➤88 GOURMET TRAVELLER