PANGRATTATO

Breadcrumbs used for crumbing or topping food. Sometimes referred to as “poor man’s Parmesan”. CREAMY MUSHROOMAND-BACON FREE-FORM LASAGNE

Serves 4 EASY

Preparation: 20 minutes Cooking: 30 minutes

butter 5T garlic 2 cloves, minced flour 3T cream 2 cups milk ½ cup

Parmesan 100 g, grated, plus extra for serving sea salt and freshly ground black pepper, to taste olive oil 4T

Woolworths wood-smoked shoulder bacon 250 g, chopped

Woolworths sliced portabellini mushrooms 250 g thyme 2 sprigs lasagne sheets 16, cooked al dente breadcrumbs 50 g, toasted

1 Melt 3 T butter in a large pan over a medium heat. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute. Add the cream and milk and simmer until thickened, about 3 minutes. Stir occasionally so no lumps form. Stir in the Parmesan and season. 2 Heat 2 T olive oil in a separate a pan and fry the bacon until crispy. Remove from the pan and keep warm in the oven. Add the mushrooms, remaining butter and thyme to the same pan and fry until golden brown. Return the bacon to the pan.

3 To serve, divide the lasagne sheets between bowls and top with the cheese sauce, bacon, mushrooms, breadcrumbs and extra Parmesan.

Cook’s note: To prevent the lasagne sheets from sticking to each other, brush with olive oil and place on a baking tray lined with clingwrap, with a sheet of clingwrap between each lasagne sheet. To warm, toss in a pan with olive oil and butter. Use any pasta with this sauce. WINE: Woolworths Thelema Cool Climate Chardonnay

SEAFOOD CIOPPINO RISOTTO MANTECARE Stir cubes of very cold butter into risotto, vigorously, just before serving. This technique makes the risotto super-creamy.

CREAMY MUSHROOM-AND-BACON FREE-FORM LASAGNE

72 TASTE JULY/AUGUST 2021 BRAISED TONGUE WITH BALSAMIC AÏOLI AND PISTACHIO PESTO If you don’t fancy cooking the tongue from scratch, use a cooked tongue and warm up before slicing. The turnips can be poached in some stock”