Prosciutto di San Daniele Lasagna Verde
This beautifully layered spinach lasagna incorporates porcini mushrooms, Grana Padano and thinly sliced Prosciutto di San Daniele from Canadian Chef Victor Barry.
For the bechamel:
4 ½ cups of unsalted butter
6 cups of all-purpose flour
22 cups of whole milk
3 tbsp of salt
For the green pasta dough:
52.5 oz of fresh spinach
24 oz of whole large eggs
6 lbs of “00” flour
4 tbsp of salt
3 tbsp of ground nutmeg
50 pieces of porcini mushrooms
54 slices of Prosciutto di San Daniele
1 kg (2 lbs) of grated Grana Padano
4 cups of grated mozzarella
Make the bechamel:
In a wide bottom pot, melt the butter until frothy on medium heat. While whisking vigorously, begin adding in the flour. Continue to whisk and cook for about 5- 10 minutes. The mixture will look crumbly and smell toasted.
While still continuously whisking, pour in the milk, add the salt and nutmeg. Turn the heat up to medium high and continue to cook until the mixture thickens and completely coats the back of a wooden spoon. Remove from heat.
Make the green pasta dough:
Blanch the spinach in boiling water for 1 minute. Remove and shock it in ice water. Squeeze the water out of the spinach and puree it in a blender. It must be smooth making sure there are no fibres or strands.
Place all the ingredients in a stand mixer using a kneader attachment. Knead until the dough is one even colour of green. Remove the dough from the mixer and knead it by hand to form a ball.
Wrap and leave in the fridge to relax for at least 1 hour.
Using a rolling pin, roll out the dough until it is thin enough to put through a pasta roller. Always have the roller starting at the widest setting to begin and use flour on the pasta between each sheeting. Roll out the dough and fold in three parts. Roll it out again with the rolling pin until it is thin enough to pass through the sheeter. Continue to pass the dough through the sheeter until you reach number 3. Roll out pasta sheets as large as the pan being used if possible. You may also roll out sheets half the size and use two sheets per layer.
Get a large pot of salted water boiling and blanch sheets for 3 minutes and shock in ice. Get a tray ready with parchment and vegetable oil, place the first layer of blanched pasta on the parchment and drizzle with the oil. Repeat layers until all sheets are done.
Make the lasagna:
Preheat oven to 375F. Grease the pan you will be using. Slice the porcini mushrooms into thin slices (use a mandolin if possible). Begin layering the lasagna.
One layer of pasta
One layer of bechamel
One layer of grated Grana Padano
One layer of porcini mushrooms
One layer of Prosciutto di San Daniele
Repeat layers nine times
On the last layer of pasta, spread the grated mozzarella and dust with Grana Padano. Cover the tray with aluminum foil for first baking part for 30 minutes.
Remove foil and continue cooking until the lasagna is cooked through, approximately 30 – 45 minutes. Top should be golden-brown in colour and edges should be crispy.
Cut the lasagna into as many slices as you’d like. Place on a plate and drizzle with olive oil.
Makes 6 servings.