Part 4 (2/2)
SERVES 6 6.
10 ounces fresh lasagne sheets (about 12) 23 tablespoons freshly grated Parmesan Cheese sauce: 2 tablespoons b.u.t.ter 2 tablespoons all-purpose flour 1 teaspoon English mustard pinch of cayenne pepper 1 cups milk cup grated Cheddar 2 tablespoons freshly grated Parmesan 1 cup creme fraiche or heavy cream Filling: 1 tablespoon b.u.t.ter 14 ounces spinach leaves, washed nutmeg for grating 23 tablespoons olive oil 1 pound cremini mushrooms, sliced 2 cups ricotta 2 tablespoons freshly grated Parmesan
First, prepare the sauce. Melt the b.u.t.ter in a saucepan and stir in the flour, mustard, and cayenne. Stir over low heat for 23 minutes. Slowly whisk in the milk until smooth. Simmer, stirring, for 5 minutes to cook out the flour. Remove the pan from the heat and stir in the cheeses until they have melted and the sauce is smooth. Transfer to a bowl and let cool. Once cooled, stir in the creme fraiche. Taste and adjust the seasoning.
To prepare the filling, melt the b.u.t.ter in a pan and add the spinach, some seasoning, and a light grating of nutmeg. Cook over high heat until the spinach has wilted, then tip into a colander set over a large bowl and let cool. Return the pan to the heat and add the olive oil, mushrooms, and some seasoning. Saute the mushrooms until tender and any juices released have evaporated, 34 minutes. Transfer to a large bowl and let cool. Give the spinach a light squeeze to remove excess moisture and add to the mushrooms. Stir in the ricotta and Parmesan. Taste and adjust the seasoning.
Roll the cannelloni one at a time: Place a lasagne sheet on a cutting board. Spoon 2 tablespoons of filling along one end, leaving a bit of s.p.a.ce at both edges, and roll up. Place on a tray, joined-side down. Repeat with the remaining pasta and filling.
Preheat the oven to 425F. Spread half the cheese sauce over the bottom of a large baking dish and arrange the cannelloni in a single layer on top. Spread the remaining sauce over the cannelloni to cover, then sprinkle with the Parmesan. Bake until the topping is golden brown, 1520 minutes. Bring to the table and serve at once.
Goat cheese, beet, and lentil salad Baking beets in a salt crust intensifies the flavor. This salad combines sweet roasted beets with earthy lentils and creamy goat cheese. The marinated beet slices are optional, but they do add to the beauty of the salad.
SERVES 4 4.
Baked beets: 1 pound red or mixed beets of similar size rock salt or coa.r.s.e sea salt leaves stripped from a few sprigs of fresh thyme Lentils: cup Umbrian castelluccio or Puy lentils, rinsed and drained cup chopped lean bacon 1 carrot 2 celery ribs few sprigs of fresh thyme Marinated beets (optional): 2 baby beets, preferably Chioggia or candy cane variety 6 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar For serving: handful of mixed salad leaves handful each of fresh flat-leaf parsley and mint, leaves chopped 7 ounces goat cheese, crumbled or chopped
Preheat the oven to 350F. Wash and dry the beets, then trim off the tops. Spread a thin layer of rock salt on a large piece of foil. Scatter on the thyme leaves and put the beets in the middle. Bring up the edges of the foil to seal in the beets and salt. Bake until tender when pierced with a small sharp knife, 3040 minutes.
Prepare the lentils by putting all the ingredients in a pan with enough water to cover by 2 inches. Bring to a simmer and cook until the lentils are tender, 1520 minutes. When cooked, drain the lentils. Discard the bacon, vegetables, and thyme sprigs.
Meanwhile, if making the marinated beets, peel them and thinly slice with a mandoline. Place in a bowl. Drizzle the olive oil and balsamic vinegar over the beet slices and season. Let marinate in the refrigerator for at least 1520 minutes.
Unwrap the beet parcel and let some of the heat disperse. While the beets are still warm, peel using a small knife (wear rubber gloves to avoid staining your hands). Cut into quarters. Divide the baked beets and lentils among individual serving plates. Garnish each plate with marinated beet slices, if using, and add salad leaves, herbs, and goat cheese.
Wild mushroom-barley risotto Pearl barley adds a nutty flavor to this risotto, and it provides an interesting base for wild mushrooms. Barley is very easy to cook with-not as high-maintenance as risotto rice-because you can leave it to simmer without needing to stir it constantly.
SERVES 4 4.
14 ounces wild mushrooms (such as cepes or porcini, trompettes de la mort, and chanterelles) 3 cups chicken or vegetable stock (see Chapter 9) 1 tablespoons b.u.t.ter 3 tablespoons olive oil 1 onion, minced 1 cup pearl barley splash of dry white wine cup freshly grated Parmesan 2 tablespoons mascarpone handful of fresh flat-leaf parsley, leaves minced
Clean the mushrooms and thickly slice the large ones. Set aside while you start the risotto.
Bring the stock to a gentle simmer in a medium saucepan. Meanwhile, heat the b.u.t.ter and a tablespoon of olive oil in a large saucepan or saute pan and add the onion and a little seasoning. Gently fry the onion, stirring occasionally, until it begins to soften, 46 minutes. Tip in the barley and stir well to coat. Toast the barley for 2 minutes, stirring frequently.
Add the splash of wine and let it bubble until reduced by half. Stir in two-thirds of the hot stock and simmer, stirring every once in a while, until the barley has absorbed almost all the liquid. Add more stock, a ladleful at a time, and simmer until the barley is just tender. (You may not need all the stock.) Stir in the Parmesan and mascarpone and season well to taste. Remove the pan from the heat and cover with a lid to keep warm.
Heat the remaining oil in a large frying pan. Fry the mushrooms with some seasoning until they are lightly browned and any moisture released has evaporated, 34 minutes. Add the mushrooms to the risotto and stir well to mix.
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