250 gm pasta dough
1/2 cup bechamel sauce
2 Tbsp grated parmesan cheese
1/2 cup chicken dumplings
1/2 cup sautéed mushrooms
1 tsp truffle oil
2 tsp poultry jus
For the Pasta Dough:
400 gm
4 eggs
1 Tbsp extra virgin olive oil
For the Bechamel Sauce:
2 Tbsp butter
1/2 cup flour
1 cup cold milk
1 bay leaf
1 whole onion
2 to 3 Tbsp sauteed mushrooms
2 to 3 Tbsp soaked morels
A pinch of pepper
For the chicken dumplings
1/2 cup minced chicken mixed with rosemary and thyme
2 tsp white wine |
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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. |
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