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| On the recommendation of friends, we stopped at this ristorante, La Latte de Luna |
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| Dr. C. had the ribolitta |
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| I had the porcini lasagne with truffle sauce |
Then it was off to La Foce. Since it has rained almost everyday since I went last month, I didn't know what to expect. The flowers from the wisteria were gone, but the rest of the gardens are still worth the visit.
As the tour ended there were crashes of thunder through the valley and we knew it was time to head home to Spello. Here is a simple recipe to replicate the lasagne at home. Since porcini are not available in most most markets, sub in cremini, or white buttons and season well. Don't try and use dried porcini, they are too strong, and overpower the truffle flavor. Buon Appetito!
Mushroom and
Truffle Lasagne
For the Filling
¼ cup extra virgin olive oil
1 pound cremini mushrooms stems removed and sliced ¼-inch
thick
Salt and pepper to taste
In a sauté pan, heat the oil, add the mushrooms and sauté
until the liquid begins to evaporate and the mushrooms begin to color. Remove the mushrooms from the pan and set
aside to cool. You can cover and
refrigerate the mushrooms for up to 2 days, drain off any liquid that may have
accumulated in the storage container before proceeding.
Pecorino Romano
Cream Sauce
Makes about 6 cups
½ cup (1 stick) unsalted butter
½ cup all-purpose flour
3 cups chicken or vegetable broth
2 ½ cups whole milk
1 ½ teaspoons salt
1 teaspoon freshly ground black or white pepper
½ teaspoon freshly grated nutmeg
1/4 cup finely chopped Italian parsley
1 ½ cups freshly grated Pecorino Romano cheese
1/4 cup white or black truffle oil
In a 2-quart
saucepan, melt the butter. When the foam
subsides, whisk in the flour. White
bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux
whisking constantly for 2 to 3 minutes.
Gradually
add the broth, whisking until blended.
Add the milk, salt, pepper, and nutmeg and bring the mixture to a boil,
whisking constantly.
Remove the
sauce from the stove and gradually stir in the parsley, cheese, until it melts,
and the truffle oil; taste the sauce for seasoning and correct with additional
salt and pepper as necessary.
To Assemble
1 recipe Pecorino Romano Cream Sauce (see preceding recipe)
One 9-ounce package Barilla no-cook lasagna noodles
1 recipe sautéed mushrooms (see preceding recipe)
8 to 12 ounces fresh mozzarella, sliced into ½-inch slices
1 cup freshly grated imported Pecorino Romano cheese
Coat the inside of a 13-by-9-inch
ovenproof pan, with non-stick cooking spray.
Spread 1 cup of the cheese sauce
into the bottom of the pan, and top with lasagna noodles.
Distribute some of the mushrooms over
the noodles, top with a bit of the sauce, another layer of noodles, and
continue to layer, ending with a layer of noodles, and the remaining cheese
sauce. (You should have 4 layers) Any remaining lasagna noodles can be sealed
in zipper top plastic bags and frozen for future use)
Sprinkle the casserole with the
remaining cheese, cover and refrigerate for up to 2 days or freeze for up to 1
month. (or bake immediately) If freezing, defrost for 36 hours in the
refrigerator before baking.
Bring the lasagna to room
temperature for 30 minutes. Preheat the
oven to 350 degrees, and bake the lasagna covered for 30 minutes, uncover and
bake an additional 20 to 25 minutes,
until the cheese is golden brown and the casserole is bubbling. Allow the casserole to rest for 5 to 10
minutes before cutting into squares and serving.
A note about truffle oil---buy good quality from a gourmet retailer that you trust---if you are in San Diego, Great News has a great selection. D'Artagnon also sells excellent truffle oil.
