This Open Mushroom Lasagne with Truffle Ricotta is a great way to start a dinner party.
Nicole Dupper, the executive chef at Imibala Restaurant and Deli in Somerset West, has cooked for the world’s great and famous, from Margaret Thatcher to actor Michael Caine. For Nicole food is all about sharing knowledge and tastes. Try her Open Mushroom Lasagne with Truffle Ricotta recipe.
Open Mushroom Lasagne with Truffle Ricotta
Serves 2 mains or 4 starters
- 2 tbs truffle oil
- 6 tbs fresh ricotta cheese
- salt and freshly ground black pepper to taste
- 200g butter
- 2 cloves garlic, minced
- 1 sprig rosemary, finely chopped
- 100g parsley, chopped
- 600g assorted sliced mushrooms such as oyster, portabelleni, shiitake
- 50g fresh sage leaves
- juice of half a lemon
- 12 sheets fresh pasta sheets
- garnish with Parmesan crisps and freshly grated Parmesan cheese
- In a small bowl combine truffle oil and ricotta and mix until smooth. Season with salt and pepper and set aside to get to room temperature.
- In a medium pan melt 75g of the butter, add garlic rosemary and parsley. Gently sauté until fragrant, turn up the heat and add the sliced mushrooms. Season with salt and pepper, sauté mushrooms until golden brown and set aside.
- In a separate saucepan melt the rest of the butter. Add the sage leaves, turn up the heat and allow the butter to become golden brown and slightly nutty in colour. Keep an eye on the butter as it can easily burn at this stage. Add the lemon juice and set aside.
- In a small pot of boiling seasoned water add the pasta sheets and cook until pasta comes to the top. Remove from water and drain.
- To assemble the dish, layer ricotta, pasta sheets and mushrooms, then pour some of the sage butter on and repeat. Finish off with sage butter, sprinkle with grated Parmesan and a Parmesan crisp.
Wine suggestion: Terre Nere Etna Bianco