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Crispy Lasagna
Crispy Lasagna – Recipes

This pasta dish blends Argentinian, Italian, and Swiss flavors. It includes Argentinian ossobuco brasato, saffron-fried Italian pasta, Parmesan cream, cavolo nero, and a touch of cocoa bean

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Ingredients

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Pasta Components

  • Saffron threads: a pinch
  • Water, warm 15.0 ml
  • Durum wheat Semolina 500.0 g
  • Eggs 13.0 pc
  • Sunflower Oil, for deep-frying 2.0 l
  • For the Foam
  • Milk 1.0 l
  • Cream, fresh 500.0 g
  • Shallots 1.0 pc
  • Rosemary: c/n (to taste)
  • Sage: c/n (to taste)
  • Cocoa Beans 50.0 g
  • Parmigiano Reggiano 600.0 g
  • Butter 100.0 g
  • For the braised Ossobuco
  • Olive oil 100.0 ml
  • Ossobuco or beef shank 1.5 kg
  • Garlic 3.0 pc
  • Red onions, large dice 200.0 g
  • Carrot, large dice 100.0 g
  • Leeks 80.0 g
  • Celery 80.0 g
  • Red grape juice or non-alcoholic red wine 500.0 ml
  • Knorr Professional Tomato Pronto (6x2kg) 300.0 g
  • Water 2.0 l
  • Knorr Professional Beef Flavoured Powder (6x1kg) 40.0 g
  • Bouquet Garni: Bay leaf, fresh thyme, Parsley stems
  • Braised Black Cabbage:
  • Black cabbage (cavolo nero), washed and chopped: 1 whole
  • Olive oil 45.0 ml
  • White onions finely minced 100.0 g
  • Garlic cloves, minced 30.0 g
  • Carrots, small dice 100.0 g
  • Celery stalk 100.0 g
  • Water 1.0 l
  • Knorr Professional Vegetable Bouillon Powder (6x1kg) 20.0 g
  • Balsamic Vinegar 45.0 ml
  • Salt and pepper to taste
  • For the finishing
  • Mozzarella fior di latte 500.0 g
  • Braised black cabbage 500.0 g
  • Parmesan Cheese 200.0 g
  • Cocoa Beans 1.0 n/a
  • Sprouts
  • Mozzarella fior di latte can be substituted with buffalo mozzarella, fresh mozzarella or provolone dolce
Created By:
GIUSEPPE BUSCICCHIO

GIUSEPPE BUSCICCHIO

 Executive Chef - Unilever Food Solutions, Italy

This pasta dish blends Argentinian, Italian, and Swiss flavors. It includes Argentinian ossobuco brasato, saffron-fried Italian pasta, Parmesan cream, cavolo nero, and a touch of cocoa bean

...

Preparation

  1. Pasta Components

    For Fresh Pasta:
    • Soak saffron threads in warm water for 10 minutes
    • Combine all ingredients, including the saffron water in a mixer and knead until the dough forms. It doesn't need to be perfectly smooth. Place the dough in a vacuum bag and refrigerate for at least 1 hour.
    • Use a pasta roller to create thin sheets of pasta. Cut the sheets into desired shapes with a pastry cutter.
    • Fry the pasta pieces in plenty of seed oil until golden. Set aside to cool.

    For the Foam:
    • In a saucepan, combine milk, cream, shallot, sage, rosemary, and cocoa bean. Simmer on low heat until the mixture reduces by half.
    • Remove from heat and let it cool to 70°C. Strain out the spices.
    • Add butter and grated cheese. Blend with an immersion blender until smooth.
    • Pour the mixture into a siphon and keep it warm in a bain-marie.

    Braised Ossobuco:
    • In a brazier or large pot, heat oil over medium-high heat. Add the ossobuco pieces and brown them on both sides. Add the aromatics and continue to brown.
    • Deglaze with red grape juice or non-alcoholic red wine.
    • Stir in Knorr Tomato Pronto, then add the water and Knorr Beef Stock Powder.Add the bouquet garni.Cover and cook on low heat for about 3 hours or until the beef is fork tender.
    • Once cooked, remove the spices and bones, recovering the marrow. Blend the remaining sauce until smooth. Shred the meat with a fork and mix it into the sauce.

    Braised Black Cabbage:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
    • Add the black cabbage to the pot and stir to combine with the vegetables.
    • Pour in the water and Knorr Vegetable Stock Powder and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 20 minutes, or until the cabbage is tender.
    • Season: Stir in the balsamic vinegar and adjust seasoning with salt, pepper.
    • Remove from the heat.Set aside until ready to use.

    Finishing:
    • Slice the mozzarella and braise the black cabbage.
    • Layer the fried pasta with the braised ossobuco meat, black cabbage, and mozzarella.
    • On the final layer, cover with parmesan foam, parmesan flakes, sprouts, and grated cocoa bean."
Created By:
GIUSEPPE BUSCICCHIO

GIUSEPPE BUSCICCHIO

 Executive Chef - Unilever Food Solutions, Italy