Chicken Lasagne

Method

For the Pasta Dough:

In a bowl, mix the eggs to the flour, add extra virgin olive oil and knead a dough. Allow it to rest for 2 hrs.


For the Bechamel sauce:

Melt butter in a pan and add the flour. Mix in cold milk and stir. Now add the onion, bay leaf, pepper, morels and the mushrooms. Cook for few minutes and let it cool.


For the Chicken Dumpling:

Make small dumplings with the minced chicken. Now sear and cook them in a pan with white wine.

Prepare thin sheets of the dough using the pasta rolling machines.

Cut it into roundels and cook in rapid boiling salt water for 3-5 minutes.

On a plate, spread the bechamel sauce and assemble the lasagna roundels folding in the sauce.

Spread the chicken dumplings and some cheese on top.

Now bake it until you get a light brown color.

Serve the dish with streaks of poultry jus and truffle oil.