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Small crispy lasagnas with Parma ham

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.

Preparation :

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.

Salt, pepper.

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.

Presentation:

Place the lasagna on the plates and pour the broth. Garnish with a few twigs of chives and serve.

Buon appetito!

Recipe by chef IGLES CORELLI

Restaurant Atman,Pescia (Tuscany)

 

Also discover the baked macaroni with arugula and grilled nuts and the recipe for mini burgers with foie gras.

Ingredients:

12 fine lasagnas

2 cèpes mushrooms

1 zucchini

½ eggplant

¼ red pepper

1 carrot

150g foie gras

80g robiola (or mozzarella)

50g of grated parmesan

200g chicken broth

100 g breast of chicken

150g Parma ham

Extra Virgin olive oil

Butter

Fine herbs: thyme, marjoram, chives and salt

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