LASAGNA WITH PORCINI MUSHROOMS, TALEGGIO AND NORCIA SAUSAGE
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A first espresso dish, with all the good of things prepared at the moment and eaten – especially in good company. A perfect preparation to enhance Urbani Frozen Porcini Mushrooms.

PREPARATION

Prepare the dough by mixing the whole eggs with flour, first in a bowl and then on the chopping board [1]. Once combined, let the dough rest for 30 minutes in the refrigerator in the film.

For the béchamel sauce: slowly melt the butter, add a tablespoon of flour and milk [2]. Mix vigorously with a whisk. When the mixture is well thick, remove from the heat and add a grate of nutmeg and a tablespoon of Taleggio [3].

Fry the sausage in to pieces with a little extra virgin olive oil [4].

Roast the sliced frozen porcini mushrooms on a hot plate with a little extra virgin olive oil [5].

When all the toppings are ready, roll out the dough first with a rolling pin and finally, to have a thin pastry, with a sheeter [6]. Cut rectangles and cook them in boiling salted water and with a drop of extra virgin olive oil, which will serve to prevent you from sticking the sheets of dough together during cooking [7].

Drain the pasta and compose the dish [8].

Lay on the plate a puff pastry, then a tablespoon of béchamel sauce, pieces of sausage and some roasted porcini mushrooms, finally grated Parmigiano Reggiano [9]. Repeat this procedure with two more layers of puff pastry and toppings.

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