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Crispy Lasagna

Crispy Lasagna – - Recipe

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Ingredients per serving

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For Fresh Pasta

  • Durum wheat Semolina 500.0 g
  • Eggs 13.0 piece
  • Mise and place allo zafferano Knorr or saffron 5.0 g

For Form

  • Parmesan Cheese 600.0 g
  • Butter 100.0 g
  • Milk 1.0 l
  • Cream fresh 500.0 g
  • Shallots, diced 1.0 du
  • Rosemary
  • Sage
  • Cocoa Beans 0.5 g

For Braised Ossobuco

For deep fried

  • Sunflower oil 2.0 l

For the Finishing

  • Mozzarella fior di latte 500.0 g
  • Braised black cabbage 500.0 dg
  • Parmesan Cheese 200.0 oz
  • Cocoa Beans 1.0 du
  • Sprouts

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Preparation

  1. For Fresh Pasta

    • Pour all the ingredients into a planetary mixer and knead for a few minutes to obtain a dough that is not very homogeneous. Place in a vacuum bag and leave to rest in the refrigerator for at least an hour.
    • Using a fresh pasta roller, create the sheets and cut with a pastry cutter.
    • Fry in plenty of seed oil and set aside.

  2. For Form

    • In a saucepan, pour milk, cream, shallot, sage, rosemary, and cocoa bean. Let it reduce on low heat until half of its initial content.
    • Remove from heat, let it cool until it reaches 70°C, and filter out the spices.
    • Add the butter and grated cheese, and blend with the help of an immersion blender.
    • Pour the contents into a siphon and leave in a bain-marie.

  3. For Braised Ossobuco

    • In a brazier, heat the pot on the flame and add the ossobuchi, letting them brown on both sides. Add the herbs, aromas, and vegetables, and let them brown.
    • Blend with the wine and let it evaporate.
    • Add the tomato paste and finally the diluted Knorr brown stock. Let it cook at a low temperature for about 3 hours with a lid.
    • At the end of cooking, remove the spices, remove the bone recovering the marrow, and blend the remaining sauce. Shred the meat with a fork and add to the blended sauce.

  4. For deep fried

  5. For the Finishing

    • Cut the mozzarella into slices, braise the black cabbage, and assemble the lasagna by alternating the layers of fried pasta with the braised ossobuco meat, the black cabbage, and the mozzarella.
    • On the last layer, cover with the Parmesan foam, Parmesan flakes, sprouts, and grated cocoa bean.