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KO Celery and Mushroom Lasagna
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Celery and Mushroom Lasagna
Total: 3 hrs mins Ι Active: 1 hr 30 mins
Fabio Trabocchi is an Italian chef who owns various restaurants around the world, the majority of them in the United States. Already as a young boy, Trabocchi preferred to stay in the kitchen and cook instead of going out to play soccer with his friends. He learned cooking from his father, who was a passionate cook in his free time himself. Trabocchi worked as a pastry chef during summers and when he was old enough to start his apprenticeship he got the big opportunity to go and do it with Gualtiero Marchesi at his famous restaurant in Milan city. After that, he worked in Moscow, the USA and later moved to Spain and then to London to help with one of the openings of a restaurant he worked for in the USA. He won a Carlton London Restaurant Award as Best Young Chef of 1999 while working in the UK. More than a decade later, in 2011, when Trabocchi had been working in the USA for some time again he opened his first restaurant (Fiola) in Washington D.C. In the years to come, Trabocchi opened 6 more restaurants, all of which to date are highly popular. In 2014 his first restaurant (Fiola) received one Michelin Star.
Fabio Trabocchi
Nacionalidad: Italian
Profesión: Chef and Restauranteur
Favorite Dish in His Recipe Book: Risotto Marchigiana
Awards: James Beard Foundation Award 2006
Total Time
3 hrs
Active Time
1 hr 30 minutes
Yield
10 pax
Calories / Portion
-
Ingredients
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36g dried porcini mushrooms
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470ml boiling water
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4tbsp unsalted butter
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60ml extra-virgin olive oil
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340g white mushrooms,thinly sliced
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a little salt
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some freshly ground pepper
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115g thickly sliced prosciutto di Parma,cut into 6mm dices
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2 medium shallots, finely chopped
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1 fresh bay leaf
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2 rosemary springs
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2 sage springs
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2 thyme springs
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455g celery root,peeled and finely diced
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3 medium leeks, white and tender green parts only,finely chopped
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50g dry Marsala
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940ml chicken stock or low-sodium broth
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500ml heavy cream
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155g freshly grated Parmigiano-Reggiano cheese
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2 large eggs
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680g Lasagna noodles
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680g fresh Mozzarella,thinly sliced
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20g (1 cup) of basil leaves
How To
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Step 1Soak the porcini in boiling hot water for 15 mins until soft (make sure bowl you soak it in is heat proof). Drain the porcini and coarsely chop.
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Step 2Take a large saucepan and melt 2 tablespoons of the butter and add 2 tablespoons of the olive oil. Add the white mushrooms and the porcini, season with salt and white pepper and cook over moderately high heat, stirring occasionally, until browned, about 10 minutes. Place the mushrooms in a bowl.
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Step 3Add the remaining 2 tablespoons each of butter and olive oil to the saucepan. Add the prosciutto and shallots and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Using kitchen string, tie the bay leaf, rosemary, sage and thyme sprigs into a bundle. Add the herb bundle and the celery root to the saucepan and cook, stirring occasionally. Cook and stir until the celery root is crisp-tender, about 6 minutes. Add the leeks and cook until the celery root is tender, 5 minutes longer.
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Step 4Return the mushrooms to the saucepan and stir over moderate heat until hot, 2 minutes. Add the Marsala and cook until evaporated, 5 minutes. Pour in 2 cups of the chicken stock and simmer over moderate heat for 10 minutes. Add 1/2 cup of the cream; simmer for 3 minutes longer, until the mixture has reduced to 5 cups. Season the ragù with salt and white pepper.
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Step 5In another large saucepan, combine the remaining 2 cups each of cream and chicken stock and bring to a boil. Simmer over moderate heat until reduced to 3 cups, about 10 minutes. Off the heat, whisk in 1 1/2 cups of the Parmigiano-Reggiano cheese. Whisk in the eggs. Transfer the sauce to a blender and puree until smooth. Season with salt and white pepper. Set 1/2 cup of the sauce aside.
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Step 6Lastly, add the coriander and stir fry for another 30 seconds.
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Step 7Bring a very large pot of salted water to a boil and fill a large bowl with ice water. Cook the lasagna noodles until just barely al dente; drain and transfer to the ice water to cool. Drain the noodles and pat dry.
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Step 8Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. Line the bottom with a single layer of noodles, overlapping them slightly; reserve the best noodles for the top layer. Spread one-fifth of the vegetable ragù on top, followed by one-fifth each of the sauce, mozzarella and basil. Repeat to make four more layers, ending with a layer of noodles (you won’t use all the noodles). Top with the reserved 1/2 cup of sauce and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano cheese.
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Step 9Bake the lasagna until bubbling and golden, about 1 hour. Let the lasagna rest for 20 minutes before cutting into squares and serving.
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