Morel Lasagna a La Willie Brass

Try this delicious pasta dish:

To make the pasta dough, mix the egg yolks, semolina, egg and tap water with the dough hooks of the mixer, then knead with your hands until very smooth. Wrap in plastic wrap, let rest for half an hour and cut in half.

Roll out dough pieces dusted with flour in pasta machine. Starting with speed 1, gradually reduce roller spacing to speed 6. Pierce one lasagna sheet of 6, 7 and 8 cm dia. per unit. Steam in portions in enough boiling salted water for 3-4 minutes, drain and set aside between sheets of foil brushed thinly with oil. For the ragout, rinse the morels thoroughly in a sieve and soak them in lukewarm tap water for at least 4 hours. Squeeze the morels and rinse them thoroughly several times. Cut the stems into small pieces, halve or quarter large morels. Set aside 1 morel per unit for garnish. Filter the morel water and brew open to 100 ml (based on 6 servings). Peel and finely dice the shallots and steam in the butter until translucent. Add the morels and steam. Extinguish with port wine, then add the cream and the morel stock double uncovered and cook for 6-8 minutes at high temperature until creamy. Season with salt and pepper.

To prepare the hollandaise, mix egg yolks, juice of one lemon and mustard. Dissolve the butter. Heat the egg mixture gently. Gradually add butter with a whisk. Continue to heat (but not on the stove).

Related Recipes:

Morel Cream SoupDried morels wash well and soak in about 2 hours. Fresh morels rinse well, clean vegetables and chop. In 1... Goose Liver Ravioli with Morel Cream SaucePreparation of the morel sauce – Sauté shallots in butter until soft. – Add morels –... Quick Vegetable and Potato Soup From the ThermomixFor quick vegetable-potato soup from the Thermomix, first peel and quarter the onion, add to the mixing bowl... Free Range Chicken Breast with Aargau Spring OmeletteFree-range chicken breast with lemon balm and Aargauer spring omelette with morels on melted tomatoes Pluck... Open Lasagna of Red Mullet and MonkfishA bean recipe for every taste: (*) Recipe mixture for 4 people. For the pasta dough, knead the egg, flour... Morel Porcini Mushroom SauceFor the morel boletus sauce, soak the dried mushrooms in a bowl with a little water (should be well covered)... Feuillete with Mushroom Cream StuffingHave fun preparing this mushroom dish! For the filling, carefully rinse the morels under cold running water... 5 Grain Giant Loaf – Poilane Style*The night before, prepare the solid dampfl. Mix the sourdough starter, flour and enough water with a spoon to... Preserved Pumpkin Sweet and Sourfor 4 jars (a 1 L capacity): Remove the peel from the pumpkin, stone it, cut it into small slices with a craft... Morels in Parsley Top SauceClean the morels well, wash and pat dry on a cloth. Cut the larger morels into bite-sized pieces and finely...