Thursday, 5 August 2010

Wilted Spinach & Mushroom Lasagne

For my birthday my friends very kindly paid for me to go on an Italian Butchery course (more recipes later!). After an amazing evening dissecting and eating our various meats, I decided that I was craving something light with vegetables, without meat, so I came up with this!
The simplicity of this is it's elegance; with the woody pine nuts and earthy mushrooms, it's delightful on the palette and easy on the stomach.

Top tip: For a meaty version, simply layer in some parma ham. You can also tart this one up by using exotic mushrooms, truffle oil and fresh egg pasta.

Serves 2

INGREDIENTS

Lasagne Sheets - 4
Baby Leaf Spinach (washed) - 1 bag
Closed Cup Mushrooms - 250g
Garlic - 2 cloves
Pine Nuts - 1 large handful
Parmesan - shavings
Fresh Coriander - 1 large handful
Fresh Parsley - 1 large handful
Fresh Chives - 1 large handful
Butter (salted) - 25g

1. Slice the mushrooms and sauté in a pan with the butter. Crush in the garlic.

2. On a low heat, add the spinach and allow to wilt. Once wilted, stir in the chopped herbs (coriander, parsley and chives).

3. Toast the pine nuts in a separate dry pan over a low heat and keep them moving. After only a few seconds they'll start to brown and smell delicious. Remove them from the pan immediately, or they'll burn!

4. Boil some water and cook the lasagne sheets until al dente. Once done, cut each sheet in half.

5. To construct the lasagne, place half a sheet on your plate and add some of the spinach and mushroom mixture. Next roughly scatter a few of the pine nuts and add a couple of parmesan shavings. Re-layer three times, leaving the top layer open. Add more parmesan and pine nuts to the top layer and surrounding dish.

Serve cool or at room temperature, with a drizzle of my warm Hollandaise Sauce.

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