Morel Lasagna a La Willie Brass

Rating: 2.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 6.0 (Portionen)

Pasta dough:

Morel ragout:



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).

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