Great Indian Recipes
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Today's Recipe - Lasagne with Cornfed Chicken
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Contains Egg: No
Ingredents: 250 gm pasta dough1/2 cup bechamel sauce2 tbsp grated parmesan cheese1/2 cup chicken dumplings1/2 cup saut? mushrooms1 tsp truffle oil2 tsp pultry jusFor the Pasta Dough400 gm4 eggs1 tbsp extra virgin olive oilFor the bachamel sauce2 tbsp butter1/2 cup flour1 cup cold milk1 bayleaf1 whole onion2 to 3 tbsp saut? mushrooms2 to 3 tbsp soaked morrelsA pinch of pepperFor the chicken dumplings1/2 cup minced chickenmixed with rosmary and thyme 2 tsp white wine
Method: For the Pasta DoughIn a bowl, mix the eggs to the flour, add extra virgin olive oil and knead a dough. Allow it to rest for 2 hrs.For the Bachamel sauceMelt butter in a pan and add the flour. Mix in cold milk and stir. Now add the onion, bay leaf, pepper, morrels and the mushrooms. Cook for few minutes and let it cool.For the chicken dumplingMake small dumplings with the minced chicken. Now sear and cook them in a pan with white wine Prepare thin sheets of the dough using the pasta rolling machines. Cut it into roundels and cook in rapid boiling salt water for 3-5 minutes.On a plate, spread the bachamel sauce and assemble the lasagna roundels folding in the sauce.Spread the chichen dumplings and some cheese on top. Now gratinate it until you get a light brown colour. Serve the dish with streaks of poultry jus and truffle oil.
Recipe By: Chef Tomasso MaddalenaTravertino, The Oberoi
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