Open lasagne of mushrooms, pine nuts and thyme

Name: Open lasagne of mushrooms, pine nuts and thyme
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 200g (2 medium) fresh pasta sheets; 80g (⅓ cup) butter; 1 tbsp olive oil; 300g (3⅓ cups) assorted mushrooms, sliced; 2 bacon slices, cut into pieces of similar size to the mushroom slices; 2 garlic cloves, finely sliced; 1 tbsp fresh thyme; 1 tbsp pinenuts, toasted; 3 tbsp thick cream; 3 tbsp extra virgin olive oil; 35g (⅓ cup) pecorino cheese, coarsely grated

May 2, 2018

Individual free-form lasagnes.Murdoch Books

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

200g (2 medium) fresh pasta sheets
80g (⅓ cup) butter
1 tbsp olive oil
300g (3⅓ cups) assorted mushrooms, sliced
2 bacon slices, cut into pieces of similar size to the mushroom slices
2 garlic cloves, finely sliced
1 tbsp fresh thyme
1 tbsp pinenuts, toasted
3 tbsp thick cream
3 tbsp extra virgin olive oil
35g (⅓ cup) pecorino cheese, coarsely grated

Method

Step 1
Bring a large saucepan of salted water to the boil. Cut the lasagne sheets into sixteen 8cm squares. Boil half of the squares for 4 minutes, or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for about 15 to 20 seconds, then drain. Lay flat on a dry tea towel and cover with another tea towel; it doesn't matter that the squares may have cooked to uneven sizes. Repeat this process with the remaining pasta squares.
Step 2
Heat the butter and olive oil in a large frying pan. Add the mushrooms and bacon and cook over high heat, stirring often, for 3 to 4 minutes, or until golden brown. Add the garlic and thyme and cook for a further 1 minute. Add the pinenuts, cream and 2 tablespoons of extra virgin olive oil and stir until combined. Remove from the heat and season to taste.
Step 3
Preheat the griller to medium-high. Put a pasta square in each of four shallow heat-proof pasta bowls. Cover with a heaped tablespoon of mushroom mixture. Repeat twice more, then top with the last four pasta squares; the pasta doesn't have to be in uniform stacks, nor the piles neat.
Step 4
Drizzle the remaining extra virgin olive oil over the top and scatter with the cheese. Place the bowls under the heat for 1 to 2 minutes, or until cheese has melted. Serve hot or warm.