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Рецепт Truffle Flavoured Lasagna With Sauteed Parsnip, Shiitake And Lobster Tail

by Global Cookbook

Ингредиенты

9 ounce semolina 9 ounce truffle-flavoured flour 9 x egg, yolks 3 whl egg 1 pch salt     For the Filling 2 med parsnip, peeled, and, sliced, thinly 1/2 c. sliced shiitake mushroom

1 Tbsp. unsalted butter 1/4 c. Phillipe de Rothschild Sauvignon Blanc white wine 4 x lobster, tails, cooked, and, cleaned 1/2 c. 35% cream 8 sprg fresh tarragon     salt     pepper

Инструкции

1. For the pasta, combine the semolina and truffle flour in the bowl of a stand mixer. With the paddle attachment, mix the semolina and truffle flour with the salt till combined. Stop the paddle and make a well in the centre of the flour mix and add in the Large eggs. Mix till the dough forms into a ball. Rest the dough in the refrigerator for 30 min.
2. Roll the dough into 4 rectangle shapes of about 12 inches by 2 1/2 inches wide. Cook in a pot of salted, boiling water for 4 min. Keep the dough strips hot on a non-stick baking sheet. Don't put extra virgin olive oil on the pasta or possibly the sauce won't stick to the lasagne.
3. For the Filling:Heat the butter in a saute/fry pan over medium heat and cook the parsnips till golden brown in colour. Add in the mushrooms and saute/fry for another minute. Deglaze with the wine and add in the lobster tails, the cream and the fresh tarragon. Season to taste.
4. Put the hot lasagne on a plate. On the first third of the sheet add in a full Tbsp. of the parsnip and mushroom mix. Place 1/2 the lobster tail on the mushrooms and fold the lasagne in third on the mix, creating an s-like pattern. Repeat the process again. Garnish with a fresh sprig of tarragon and pour some of the sauce around the lasagna.

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