Truffled Lasagna

 

This is my version of the “Truffled Lasagna from Umbria” (source)- using store bought lasagna sheets instead of making them from scratch. Total prep & cooking time: 1 hour.

truffle porn 
truffle lasagna truffle lasagna truffle lasagna

For the truffled béchamel:

6 tablespoons (3/4 stick) unsalted French butter
½ cup unbleached all-purpose flour
4 cups (1 quart) whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch freshly grated nutmeg
15g fresh black truffle

For the filling:
2 tablespoons extra-virgin olive oil
1 pound button mushrooms, chopped
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
store bought eggplant slices
Prosciutto parma – very thinly sliced and torn
unsalted butter for greasing the baking dish
¼ cup extra-virgin olive oil
1 pound fresh gruyere, freshly grated
1 cup freshly grated Parmigiano Reggiano

Make the truffled béchamel:
DSC04767 truffle lasagna 
Melt the butter in a heavy-bottomed pot. Sift in the flour, stirring with a wooden spoon. Cook for 5 minutes over medium-low heat, stirring constantly. Do not allow the flour to take on any color.
Heat the milk in a separate pot until it is nearly boiling.
Pour the hot milk into the butter-flour mixture, beating vigorously with a wire whisk to prevent lumps.
Bring to a boil, still whisking; cook over medium-high heat, whisking often, until thick, about 10 minutes.
Season with salt, pepper and nutmeg. If needed, strain through a fine sieve to eliminate lumps.
Stir in the truffle slices.

Prepare the mushrooms & eggplant:
truffle lasagna truffle lasagna 
Heat the olive oil in a 12-inch skillet. Sauté the mushrooms (adding some white prosciutto fat along the way for extra flavor) over medium heat until they are soft and any liquid they let out in the skillet has evaporated, stirring occasionally. Season with salt and pepper. Heat up the eggplant slices in the same pan. Transfer both to a food processor. Chop coarsely.

To layer:
truffle lasagna truffle lasagna truffle lasagna truffle lasagna
Preheat the oven to 325°F.

Butter a rectangle baking dish – I used the new oven proof silicone molds (usually for pound cake) – so much easier to flip over when it is done. Line with enough lasagna to cover, arranging the lasagna very flat in the baking dish and cutting them as needed to fit. Spoon on some truffled bechamel, top with some mushrooms and eggplant, add some shredded prosciutto, and sprinkle with some gruyere and Parmigiano.
Make a second and third layer, but wrinkle the lasagna for the next two layers; they should not be flat like the first layer (this helps give the lasagna an airy, light texture). Do not sprinkle Parmigiano on the top layer (it will brown too much in the oven). 
Bake in the preheated oven 30 minutes. Turn off the oven and let the lasagna rest in the oven for 10 minutes to dry out.
truffle lasagna
Place a flat plate on top, and flip the whole thing upside down. Slice into two (or three) pieces, plate, and sprinkle the top with Reggiano, shave some fresh truffle. Serve hot.

truffle lasagna

NB: The lasagna in the photos is much smaller than the recipe’s. It is normally square (double the size), so I had a lot of truffle bechamel left.

Tip: If you buy any whole truffles, store them in an airtight container with some eggs. The aroma infuses through porous egg shells in a few days for an amazing truffled scrambled eggs on Sunday morning.

Tags: black truffles, italian, lasagna, pasta, truffle

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1 Comment to Truffled Lasagna

  1. Debra's Gravatar Debra
    Jun 27, 2010 at 5:34 am | Permalink

    Oh wow…. truffle. How rich of you

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