The Executive Chef of Westin Goa, Chef Ravish has served what is certainly an elaborate, but promising recipe for Portobello Lasagna.
From dinner parties to potlucks to date night, nothing hits the spot like well-made lasagna. Layers on layers of pasta, cheese sauce, and a tangy yet hot meat sauce makes for the perfect bite, every single time. And of course, ardent lasagna lovers would always recommend the corner pieces, delivering crunch and creamy all at once.
Having originated in Italy during the Middle Ages, the oldest transcribed text about lasagna appears in 1282 in the Memoriali Bolognesi “Bolognesi Memorials.” The first recorded recipe was penned as early as 14th-century Liber de Coquina.
While there are many theories as to where it came from, it isn’t a debate lasagna lovers are particularly concerned with. Chef Ravish Mishra from the Westin Goa has added a finer, more elaborate touch to the recipe, curated from the early midnight catch at Anjuna.
What sets this lasagna recipe apart is the attention to detail. The fresh flavours to attain the umami for an ambrosial experience comes with a twist worth craving for. Chef Ravish has also changed the old flat sheet concept, keeping the original 1282 concept of “The pot/container” with a modern fine dine twist. The combination of sourness from Westin-grown specially carved seeds cuts the mild richness of the cheese with the addition of sharpness and nuttiness from the fresh berry vinaigrette.
It’s all the comfort of a traditional lasagna, but with flavours your wildest culinary dreams haven’t imagined. The next time you’re in the mood for some, a bite of this lasagna will instantly transport you to the most luxurious place you can think of.
Portobello Lasagna With Hazelnut Crumb, Berry Vinaigrette, And Marinated Greens
- 100gm shiitake mushroom
- 100gm porcini mushroom
- 800gm portobello
- 500gm butter
- 1000gm onions
- 250gm garlic
- 100gm thyme
- 100gm sea salt
- 200ml white wine
- 10ml Worcestershire sauce
- 450gm Parmesan
- 250gm Scarmozza cheese
- 250ml olive oil ev
- 10ml truffle oil
- 800gm button mushroom
- 100 Farina flour gm
- 1 egg
- 50gm ice-cubes
- 100gm cream
- 100gm parsley
- 50gm hazelnut
- 100gm assorted wild berries
- 20ml hazelnut oil ml
- 20ml sherry vinegar
- 100gm bell peppers
- 150gm courgette
- 50gm flora/fauna
- 20gm truffle slice
- Place the mentioned mushrooms in the work bowl of a food processor, reserving the Portobello whole. Pulse until chopped into pieces no larger than 1/4 inch, 8 to 10 short pulses.
- Melt butter in a large skillet over medium heat. Add assorted mushrooms and cook until softened, a process that takes about 3 to 5 minutes.
- Add shallots, garlic, and thyme and season with salt and pepper. Reduce heat to medium-low and continue cooking, stirring frequently, until the mixture is dry and starting to brown, which takes about 15 to 20 minutes.
- Add white wine and Worcestershire sauce. Increase heat to high and cook, stirring, until no visible liquid remains, which takes approximately 1 minute.
- Remove from heat and stir in Scarmozza cheese and a bit of Parmesan. Season to taste with salt and pepper.
- Transfer the mixture to a food processor or blender and process until smooth. Transfer to a plate and spread into a thin layer. Put it in a refrigerator to cool completely.
- Beat the egg and water together in a small bowl. To assemble the lasagne, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by a teaspoonful about one inch apart.
- Cover the filling with the top sheet of pasta, pressing out the air from around each portion of the filling. Press firmly around the filling in shape. Fill a pot with truffle sauce and bake it with fresh parmesan. Reserve cutting it roundel in the shape of Portobello.
- Shock-blanch the whole Portobello cups, add butter in a large skillet over medium heat. Add shallots, garlic, and thyme and season with salt and pepper. Reduce heat to medium-low and continue cooking, stirring frequently, until Portobello is dry and starting to brown.
- Cook covered until the gratinate and the filling is hot, for about 3 to 5 minutes. Finish by making truffle emulsion with the rest ingredients and salt. Bake with the parmesan on top and reserve.
- Shock-blanch the peppers and zucchini rolls, keeping them seasoned. Make a wild berry vinaigrette with sherry, assorted berries, EVO, and sea salt.
- Make a hazelnut crumble with oil, hazelnut, and parmesan. This will make a crispy tuile.
- Assemble the entire dish with berry vinaigrette, Portobello cups, marinated greens, and the hazelnut tuile. Garnish well with truffle and serve hot.