Molten Lasagna

June 1, 2016

  • Prep: 3 hrs 30 mins
  • Cook: 4 hrs 5 mins

Ingredients

Shortrib Ragu

8 Shortribs (Meaty)

1 Medium Sized Onion (Diced)

1 Carrot (Diced)

2 Celery Stalks (sliced thin)

5 Garlic Cloves (Minced)

1 cup Red Wine

28 oz. Can Crushed Tomato

2 tbsp Fresh Basil (chiffonade)

1 pinch Salt & Pepper

2 tsp Sugar

Swiss Truffle Bechamel

2 tbsp Butter

2 tbsp All Purpose Flour

3 cups Milk

1 cup Swiss Cheese

1/4 cup Mozzarella Cheese

2 tbsp Parmesan Cheese

2 tbsp Truffle Oil

1 pinch Salt + White Pepper

Pasta Dough

1 3/4 cups All Purpose Flour

6 Large Egg Yolks

1 Large Egg

1 1/2 tsp Olive Oil

1 tbsp Water

1 tsp Salt

Have on hand

Chives

Parmesan Cheese

Directions

Ragu

1• Place stainless steel pot on stove high heat • Season shortribs with salt and pepper • Once pot is hot sear shortribs, get some nice colors on all sides • Once seared remove from heat and throw in onions, celery, carrots, garlic • Cook this for about 5 minutes on medium heat • Add shortribs back to pot, add wine, crushed tomato, fresh basil, and sugar • Stir well and bring to a simmer, once simmering set to low heat and cover • Will take anywhere from 2:30 – 3 hours for meat to be tender, stir occasionally. • Once meat is fork tender remove the meat from pot, and shred, place back into ragu and stir. • Taste ragu and adjust salt and pepper levels if needed • Cool

Swiss Truffle Béchamel

1• Place butter in a stainless steel pot, melt on medium heat • Once melted add flour while whisking • Whisk in 2 cups of milk (save 1 for later) once flour and butter mix nice and smooth • Bring to boil • Once milk mix comes to a boil, place on low heat • Add Swiss cheese and mozzarella • Once cheeses are dissolved turn off heat, and add last cup of milk (this will help sauce from breaking) • Add parmesan cheese, and truffle oil • Season with salt and white pepper to taste (I use white peeper to make sure sauce stays a pure white) • Place sauce on trays and freeze (See link below for molds)

Pasta Dough

1• Use a robot coupe or mixer (I prefer robot coupe for smaller recipes) • Place flour, and salt in robot coupe (or mixer with hook attachment) • In a small bowl, mix all liquids together • Start robot coupe (or mixer), then pour in liquid • Mix until dough is nice and smooth, should also be tough • Remove dough, and wrap tight with plastic wrap, let sit for 30 min – 1 hour, this will make it easier to roll out your dough • Roll to desired thickness, don’t go to thin as you want your lasagna to hold its shape • Place large pot of water to boil, season with olive oil, and good amount of salt • Once boiling cook pasta sheets for about 4-5 minutes • Remove, cool, and cut the size of ring mold

Assembly

1Once you have everything made and on hand, assembly is pretty easy. Line your molds with parchment paper so its easier to remove after baking. To build start with pasta – ragu – parmesan – chives and repeat until you hit height of mold. At this point use a pairing knife to cut out center where your frozen cheese sauce will live. Fill with frozen cheese sauce and continue to layer to desired height, top with mozzarella and parmesan cheese.

Baking

1Set oven to 375F, bake for about 15-20minutes, top should be nice and golden brown. Once baked remove and let sit for about 10minutes before unmolding. Cheese might stick to mold in bottom so use pairing knife to help out. Sprinkle little chive and enjoy!!

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