Galletti Mushroom and Sausage Lasagna

Buongiorno! I hope everyone is off

to a great start to their week!

I snapped a few pictures at an annual food

market located on Via della Curia between

the Monument and the Colloseum!

Perfect opportunity to pick up some

fresh ingredients!

Meet my new acquaintance, Sandra.

She helped me to pick fresh galletti mushrooms

for the lasagna recipe.

Thanks Sandra!!!!

NEWLYWEDS!!

The Forum...

Galletti and Sausage Lasagna

Ingredients:

For pasta

3 eggs

10.5 ozs flour

For besciamella sauce:

4 ¼ c milk

2 1/2 ozs butter

2 ½ ozs flour

2 pinches of salt

2 galletti mushrooms

½ lb of sausage

10 strips of bacon

2 c parmesan

1 c white wine

Butter for greasing the pan

Pecorino flakes for garnish

Olive Oil for garnish

Preparation:

Prepare besciamella sauce. Please see our website for besciamella recipe: http://www.fabiolouscookingday.com/recipes.php?nid=38&category=8&page=2

Carefully clean the dirt off the galletti mushrooms with a wet paper towel then cut into small strips. Slice 4 pieces of bacon and cook in a pan without oil. Once the bacon is cooked, drain the fat from the pan then add the sliced galletti mushrooms, sausage and cherry tomatoes. Glaze with a cup of white wine and simmer. Let it reduce and add more white wine if need. When ready, remove from heat and allow to cool. Once cooled, mix together with the besciamella sauce and save for later step. The combined mixture makes the filling for the lasagna.

Pour flour on working surface and make a fountain with a hole in the middle of the flour.

Break the eggs into the middle of the fountain. Gently beat the eggs inside to absorb the

flour. While beating the eggs, add a little flour at a time with the tip of the fork. When all

the flour is mixed and you have a dough consistency, knead the dough by pressing and

folding gently with your hands. Now, work the dough with palm of your hands – holding

with the left hand and pressing with the right, then fold the dough over and turn. Repeat

this process for 5 minutes. Let the ball of dough sit for 30 minutes in the fridge. Roll the

dough out with a rolling pin into a long rectangular shape, careful not to roll to wide for the

pasta machine. If you do not have a pasta machine, continue to roll with the rolling pin

until you reach the desired thickness. Don’t rush the process in the pasta machine – start

on the thicker pasta setting and put the dough through the machine numerous times

(changing the setting each pass), patiently reaching the desired thickness. Each time you

will need to sprinkle flour on the pasta to keep it from sticking to the machine. Cut the

dough into long rectangular pieces. Places the rectangular pasta pieces in boiling water

for 30 seconds then immediately remove one by one and place in a tub of cold water and a

little bit of oil.

In a greased (butter) baking dish, begin with a layer of pasta. Add a layer of the lasagna filling topped with parmesan. Continue layering until you reach the top of the baking dish then add the leftover strips of uncooked bacon as the top layer to the dish. Cook in the oven at 480°F for 30 minutes until it becomes crispy. It is best to let it cool for one hour then serve because the pasta may fall apart otherwise. Garnish with fresh pecorino flakes and extra-virgin olive oil.

Tune in next Fabiolous Tuesday!
your Chef,
Fabio