Golden Drop Lasagna - It's Always Noon 12/30/2024
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Chloe prepares a lasagna with a rich and creamy filling, perfect to replicate for dinner parties. She starts with the dough: make a fountain of flour directly on the pastry board, add the eggs to the center and knead until you get a smooth and homogeneous dough. She wraps it in cling film and lets it rest at room temperature for about 20 minutes. In the meantime, she dedicates herself to the seasoning: in a saucepan she browns the chopped celery, carrots and onion with a couple of tablespoons of olive oil. She adds the meat and stews, blends with white wine, flavors with bay leaves, adjust salt and pepper and cook gently for at least 30 minutes. She then chops the raw ham and browns the sliced mushrooms in a pan with oil, salt and pepper. Then move on to the Mornay sauce: in a saucepan prepare the béchamel by mixing milk, butter and flour then flavor with nutmeg, salt and pepper. Once the béchamel is cooked, add the egg yolks off the heat and mix with a whisk to obtain a smooth cream. It's time to assemble: roll out the pastry thinly and cut out rectangles the size of the chosen baking dish. Blanch the pasta in salted water, dry it with a cloth and start assembling the lasagna. Place a thin layer of Mornay sauce on the bottom of the baking dish then line with the pasta, season with the white ragù, continue with the sautéed mushrooms, raw ham, crumbled egg yolks, sprinkle with grated cheese and continue in this way until the ingredients are used up. Finish with a few flakes of butter before baking at 160° for 30 minutes. Ingredients for the pasta: 500 g of 00 flour 4 eggs For the dressing: 800 g of minced veal 2 carrots 2 onions 2 celery stalks 1 glass of white wine 500 g of porcini mushrooms 300 g of raw ham 10 boiled egg yolks 200 g of grated cheese Bay leaves Extra virgin olive oil Salt and pepper For the Mornay sauce: 1 l of milk 70 g of butter 70 g of flour 4 egg yolks Nutmeg Salt and pepper Cooking: 160°C for 30 minutes
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