Vincisgrassi

Recipe Image

I had this wonderful lasagne at Buzo in Jersey Rd, Paddington, Sydney. After much searching I have adapted this from a recipe by Anna del Conte

Ingredients

  • 25g dried porcini
  • 500g fresh lasagne sheets
  • 150g unsalted butter
  • 60g flour
  • 1 litre milk
  • 400g button mushrooms, sliced
  • extra virgin olive oil
  • 150g prosciutto slices, finely cut
  • 200mls cream
  • 3 tablespoons chopped parsley
  • salt and freshly ground black pepper
  • 150g freshly grated parmesan
  • truffle oil

Method

Place the dried porcini in a bowl and cover with boiling water, leave for an hour.
Preheat oven to 210 C
Melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Meanwhile heat the milk until almost boiling and add a little at a time to the sauce whisking as you add.
Heat a little oil in a pan and cook the mushrooms until tender, add to the sauce along with the sliced prosciutto and the porcini with a little of their liquid. Add the cream and the parsley and bring to the boil. Season with salt and freshly ground black pepper.
Butter a lasagne dish and cover the bottom with a layer of pasta. Spread over a layer of sauce, dot with butter and sprinkle with parmesan. Continue the process finishing with a layer of sauce and a sprinkling of parmesan. Bake for 20 minutes.
Splash with truffle oil and then serve.
Serves 6

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