Lasagne croccanti con verdure, formaggio e prosciutto

Yield: 4 servings

Measure Ingredient
16 Round lasagna; 3 inches
2 Foie gras; uncooked
1 Rosemary stalk
3 Sage leaves
2 Thyme stalks
2 teaspoons Chives
1 teaspoon Olive oil
4 Shiitake mushrooms; julienned
4 Zucchini; julienned
4 Carrots; julienned
3 ounces Robiola cheese
2 ounces Smoked ham; cubed
2 ounces Parmesan cheese
=== FOR THE SAUCE ===
1 ounce Butter
8 ounces Smoked ham; cut small cubes
2 cups Chicken consume

Recipe title translation : Crunchy Lasagna With Vegetables, Robiola Cheese And Prosciutto Preheat oven to 375 degrees. In a large pot bring salted water to a boil. Add pasta, and cook until done. Drain and dry well. Place pasta in a non-stick baking pan. Place under the broiler until nice and crunchy, being careful not to burn the pasta. Season foie gras with salt and pepper and place in a roasting pan. Place rosemary, sage, and chives all around the goose liver. Place in oven and bake at 350 degrees for 5 to 7 minutes. Remove from oven and cut into small cubes. In a skillet heat olive oil. Add shiitake mushrooms, zucchini and carrots and saute until tender. Set aside and keep warm. To assemble the lasagna. Place lasagna noodles in a baking dish. Spread lasagna with robiola cheese. Top with some of the vegetables and then some of the cubed foie gras and ham. Sprinkle with Parmesan cheese. Repeat layers to make a total of 4 layers. Place in the oven and bake at

375 degrees for 5 minutes. Meanwhile make the sauce. In a skillet heat butter. Add ham and saute for 2 minutes. Add consume and cook for 10 minutes. Place in a blender and puree. To serve, place lasagna on a plate and serve sauce around it, repeat for the other servings. You can decorate the plates with fried baby artichokes. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9086) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Roberto Donna

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