COOKING COMPANION
BUCKWHEAT LASAGNE WITH BROCCOLI
SERVES 8
FOR THE PASTA: 100g buckwheat flour 200g 00 flour 3 eggs
FOR THE FILLING: 1kg broccoli florets 1 savoy cabbage, cored and chopped 2 tbsp butter 2 shallots, thinly sliced 120g ricotta cheese 50g grated parmesan cheese 1 tsp grated nutmeg Half tsp salt Pepper
FOR THE BECHAMEL: 2 tbsp butter 2 tbsp plain flour 475ml milk 100g Emmental cheese, diced Grated parmesan, to taste Salt and pepper
TO ASSEMBLE: Butter, for greasing 1 tsp olive oil Salt and pepper
1 First, make the pasta. Sift both types of flour together directly onto a clean work surface, form them into a mound, and make a well in the centre. Break the eggs into the well and use a fork to gradually combine them with the
flour until a dough comes together. Knead the dough until smooth, wrap in cling film and let it rest for 30 minutes.
2 Now, make the filling. Bring a large saucepan of salted water to a boil. Add the broccoli and cook for 2 minutes, or until bright green but still crisp. Use a slotted spoon to transfer the broccoli to a colander to drain. Repeat with the cabbage.
3 In a large saucepan, melt the butter over medium-low heat. Add the shallots and cook gently for a few minutes, then add the cabbage and broccoli. Cover and cook, stirring occasionally for 5 minutes, or until the vegetables have softened. Remove from the heat and let cool, then stir in the ricotta, parmesan, nutmeg, and salt and season with pepper.
4 For the béchamel, melt the butter over medium heat then add the flour and stir, cooking for about 1 minute until the flour has
browned slightly. Gradually add the milk, stirring continuously. Continue cooking the sauce until it thickens, about 10 minutes. Add the Emmental then remove from the heat and season with parmesan, salt, and pepper.
5 Roll out the pasta, cut it into sheets and let dry for 20 minutes. Meanwhile bring a large saucepan of salted water to a boil. Add the olive oil, then add the pasta a few pieces at a time. When they rise to the surface, remove them with a slotted spoon and spread them out flat on a clean kitchen towel.
6 Preheat the oven to 180C. Grease a large baking dish with butter.
7 Place a layer of pasta in the bottom of the prepared baking dish, cover with half the vegetables, then spread with a third of the béchamel sauce. Repeat, ending with the béchamel. Bake for 20 to 25 minutes, until golden. Serve hot.
The Vegetarian Silver Spoon, published by Phaidon
FOODLOVERMAGAZINE.COM | 35
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