Lasagne

Slow-cooked fen­nel, sweet leeks & cheeses

No. 1 Magazine - - FRONT PAGE -

SERVES 8 – 10 | TO­TAL TIME: 2 HRS 20 MINS, PLUS COOL­ING

Be­ing re­ally sin­gle-minded in our com­mit­ment to drag out all the sweet de­li­cious­ness from fen­nel and leeks, this lasagne is an ab­so­lute cracker. Made and lay­ered up with love, it’s a con­fi­dent and classy cen­tre­piece.

IN­GRE­DI­ENTS

• 4 large leeks

• 3 bulbs of fen­nel

• 6 cloves of gar­lic

• 50g un­salted but­ter

• ½ a bunch of fresh thyme (15g)

• 125ml Soave white wine

• 75g plain flour

• 1.5 litres whole milk

• 1 whole nut­meg, for grat­ing

• 50g pecorino or parme­san cheese

• 100g Ta­leg­gio cheese

• ½ x Royal pasta dough (see p.370 of Jamie Cooks Italy), or 400g dried lasagne sheets

• 125g ball of moz­zarella cheese

• 100g Gor­gonzola cheese

• olive oil

METHOD

Trim and slice the leeks and fen­nel, then peel and finely chop the gar­lic. Melt the but­ter in a large pan over a medium heat, strip in most of the thyme leaves, then stir in the veg. Sea­son, then fry for 15 min­utes, stir­ring reg­u­larly. Pour in the wine, cover, and cook for 30 min­utes, or un­til soft and sweet, stir­ring reg­u­larly and adding splashes of wa­ter, if needed. Stir in the flour for a few min­utes, then grad­u­ally add the milk, a splash at a time, stir­ring con­stantly. Sim­mer un­til thick­ened, stir­ring oc­ca­sion­ally. Finely grate in half the nut­meg. Re­move from the heat, finely grate in half the pecorino, tear in half the Ta­leg­gio, and stir well. Taste and sea­son to per­fec­tion with sea salt and black pep­per, if needed, and leave to cool. Pre­heat the oven to 180ºc. If mak­ing Royal pasta dough, roll out your dough to 2mm thick and cut into sheets. To as­sem­ble, layer up the sauce and pasta sheets in a large bak­ing dish, adding lit­tle bombs of Moz­zarella, Gor­gonzola and the re­main­ing Ta­leg­gio as you go, fin­ish­ing with a fi­nal layer of sauce. Finely grate over the re­main­ing pecorino and any other bits of cheese, then bake for 40 min­utes, or un­til golden and bub­bling. Pick the re­main­ing thyme leaves, toss in a lit­tle oil, and scat­ter over for the last 5 min­utes. Leave to stand for 15 min­utes, then dig in.

NU­TRI­TIONAL DE­TAILS:

Calo­ries 584kcal

Fat 34.2g

Sat Fat 18g

Pro­tein 25.8g Carbs 42g

Sugar 13g

Salt 1.8g

Fi­bre 1.4g

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