Forget run of the mill lasagna and twist the favorite dish of Italian mamas with Parma ham, mushrooms and nice veggies. Simply bluffing.
For 4 persons :
Crispy lasagnas with Parma ham, mushrooms and vegetables.
Cook the fine lasagna in salty water until they are al dente.
Drain, dry and place in the oven (preheated) in a buttered baking dish.
Pour 80g of Parma ham in the chicken broth, cook for 10min, mixer and put through a sieve. Keep the sauce warm.
Cut the vegetables into small cubes.
Fry the vegetables in a little olive oil with thyme, marjoram and fine herbs.
Pan fry the mushrooms in a little oil.
Deglaze with a few tablespoons of chicken broth.
Cut up the rest of the Parma ham in fine slivers.
Cut the foie gras in small cubes and fry them in a slightly buttered anti sticking pan.
Spread out the robiola (or mozzarella), veggies, foie gras, chives, parmesan and Parma ham on the thin lasagnas.
Broil for a few minutes in the oven.
Place the lasagna on the plates and pour the broth. Garnish with a few twigs of chives and serve.
Recipe by chef IGLES CORELLI
Restaurant Atman,Pescia (Tuscany)