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Crispy Lasagna

Name: Crispy Lasagna
Yield: 10
Ingredients: 1.0kg Durum Wheat Semolina; 26.0pc Eggs; 10.0g Saffron; 4.0l Sunflower oil; 1.2kg Parmigiano Reggiano; 200.0g Butter; 2.0l Milk; 1.0l Cream, fresh; 2.0whole Onions; 0.0tsp Rosemary to taste; 0.0g Sage to taste; 100.0g Cocoa beans; 3.0kg Ossobuco, in slices; 200.0ml Olive oil; 0.0g Garlic, 6 cloves; 4.0whole Onions; 2.0whole Carrots; 2.0whole Red Peppers; 0.0g Green pepper, 2; 2.0pc Leeks; 2.0pc Celery; 1000.0ml Red wine, Malbec; 4.0pc Bay leaf; 0.0kg Thyme (fresh), 6 sprigs; 0.0g Parsley, stems, 6; 2.0oz Leeks leaf; 0.0g Aluminium Foil, as needed; 600.0g Tomato paste; 4.0l Knorr Professional Jus 800 g; 1000.0g Mozzarella, buffalo

Lasagna, but not as you know it. Fried saffron pasta stacks around red wine-braised ossobuco, black cabbage, and molten mozzarella. Topped with Parmesan foam and cocoa bean – it’s Italy, Argentina, and a dash of Swiss finesse on a plate.

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Fresh Pasta

Durum Wheat Semolina 1 kg
Eggs 26 pc
Saffron 10 g
Sunflower oil 4 l

Form

Parmigiano Reggiano 1.20 kg
Butter 200 g
Milk 2 l
Cream, fresh 1 l
Onions 2 whole
Rosemary to taste
Sage to taste
Cocoa beans 100 g

Braised Ossobuco (beef shin)

Ossobuco, in slices 3 kg
Olive oil 200 ml
Garlic, 6 cloves
Onions 4 whole
Carrots 2 whole
Red Peppers 2 whole
Green pepper, 2
Leeks 2 pc
Celery 2 pc
Red wine, Malbec 1 l
Bay leaf 4 pc
Thyme (fresh), 6 sprigs
Parsley, stems, 6
Leeks leaf 2 oz
Aluminium Foil, as needed
Tomato paste 600 g
Knorr Professional Jus 800 g 4 l
Knorr Professional Jus 800 g

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800g R259,77

800g R259,77

3 x 800g R779,31

Added to cart: Knorr Professional Jus 800 g

Not available on webshop via your current trade partner

Not available on webshop via your current trade partner

*Indicative price (ex VAT)

Finishing

Mozzarella, buffalo 1 kg
Cabbage, braised 1 kg
Cheese, Parmesan 400 g
Cocoa beans, 2
Sprouts to taste

Red Meat

Created By:

Chef Tebogo Ramatsui

@chef__tebogo

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Preparation

Fresh Pasta
1. 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.
2. Using a fresh pasta roller, create the sheets and cut with a pastry cutter.
3. Fry in plenty of sunflower oil and set aside.
Form
1. In a saucepan, pour milk, cream, onion, sage, rosemary, and cocoa bean. Let it reduce on low heat until half of its initial content.
2. Remove from heat, let it cool until it reaches 70 °C, and filter out the spices.
3. Add the butter and grated cheese, and blend with the help of an immersion blender.
4. Pour the contents into a siphon and leave in a bain-marie.
Braised Ossobuco (beef shin)
1. In a Dutch oven, heat the pot on the flame and add the ossobuco, letting them brown on both sides. Add the herbs, aromas, and vegetables, and let them brown.
2. Blend with the wine and let it evaporate.
3. Add the tomato paste and, finally, the diluted Knorr Professional Jus. Let it cook at a low temperature for about 3 hours with a lid.
4. 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.
Finishing
1. 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 cabbage, and the mozzarella.
2. On the last layer, cover with the Parmesan foam, Parmesan flakes, sprouts, and grated cocoa bean.