Smoked Porcini Lasagna

Name: Smoked Porcini Lasagna
Ingredients: 40 g Olive oil; 90 g Carrot; 120 g Onion; Celery leaves (to taste); 250 g Beef mince; 250 g Mixed mince (beef and pork); 180 g Sausage; 400 g San Marzano tomatoes; 2 g Garlic cloves; 10 g Salt; 150 g Sangiovese; 150 g Chicken stock; 1.5 g Cinnamon; 2 g Black pepper; 1 g Dried bay leaf; Smoking chips (apple/hickory); 250 g Mascarpone; 800 g Cream (35%); 500 g Lukewarm water for soaking; 20 g Butter; 5 g Garlic; 1 Shallot, chopped; 30 g Dried porcini; Butter (to taste); 3 g Salt; 2 g Black pepper; 2 Porcini broth; Tomatoes; 40 g Olive oil; Porcini powder

Crispy baked lasagne with smoked ragù, creamy porcini sauce and roasted tomato.

Ingredients

40gOlive oil

90gCarrot

120gOnion

Celery leaves (to taste)

250gBeef mince

250gMixed mince (beef and pork)

180gSausage

400gSan Marzano tomatoes

2gGarlic cloves

10gSalt

150gSangiovese

150gChicken stock

1.5gCinnamon

2gBlack pepper

1gDried bay leaf

Smoking chips (apple/hickory)

250gMascarpone

800gCream (35%)

500gLukewarm water for soaking

20gButter

5gGarlic

1Shallot, chopped

30gDried porcini

Butter (to taste)

3gSalt

2gBlack pepper

2Porcini broth

Tomatoes

Porcini powder

40gOlive oil

200gCroutons

250gLasagna sheets

400gMozzarella

100gParmesan

Preparation

Smoke the meat cold for about 20 minutes.
Heat the oil and gently fry the onion, carrot and celery for about 15 minutes.
Add the garlic and cinnamon.
Add the meat and fry until crumbly and cooked through.
Deglaze with red wine and cook until dry.
Add tomato, stock, pepper and bay leaf.
Let cook for about an hour, remove the skins from the onion and garlic (they will float to the top). Make sure the mixture reduces nicely and becomes dry.

Rinse the porcini and soak them in lukewarm water. Reserve 300 ml of the soaking liquid.
Melt the butter and sweat the garlic and shallot.
Finely chop the porcini and fry them as well. Add extra butter if needed.
Deglaze with about 200 ml porcini soaking liquid, add the stock cubes and bring briefly to a boil.
Add the cream.
Reduce until about 800 ml remains.
Finish with mascarpone and stir the sauce smooth.

Drizzle the tomatoes with oil and salt to taste.
Roast the tomatoes for about 8 minutes at 180°C.

Cut the lasagna sheets to the desired size.
Boil them for about 1.5 minutes and cool immediately. Place on a dry cloth so they don't stick together.
Assemble the lasagna with layers of pasta, ragù, mozzarella, and porcini cream sauce. Finish with Parmesan and a layer of cream. Reserve the remaining cream sauce for garnishing the plate.
Bake the lasagna for about 2 to 2.5 hours at 140°C.
Cool the lasagna immediately after baking and, if desired, press it down lightly.
Portion into blocks of about 120 grams.
Bread the portions and fry them for about four minutes in oil at 180°C.
Serve with a little porcini powder.