Crispy Lasagna Recipe
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Crispy Lasagna
Crispy Lasagna – Recipe

We reimagine lasagna by uniting the rich culinary traditions of Argentina, Italy and Switzerland. Ossobuco brasato is prepared in an Argentinian style with tender meat, vibrant vegetables and aromatic wine. Fresh Italian pasta is infused with saffron, while a luxurious Parmesan cream, cavolo nero and cocoa bean complete this celebration of diverse global ingredients.

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Ingredients per serve

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What you need

We reimagine lasagna by uniting the rich culinary traditions of Argentina, Italy and Switzerland. Ossobuco brasato is prepared in an Argentinian style with tender meat, vibrant vegetables and aromatic wine. Fresh Italian pasta is infused with saffron, while a luxurious Parmesan cream, cavolo nero and cocoa bean complete this celebration of diverse global ingredients.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Fresh Pasta

    • Put durum wheat, eggs and saffron into a food processor and knead for a few minutes to obtain a dough that is not too homogeneous. Place the prepared dough in a vacuum-sealed bag and leave to rest in a refrigerator for at least 1 hour.
    • Using a fresh pasta roller, roll out the sheets and cut into the desired shape with a pastry cutter.
    • Fry in plenty of sunflower oil and set aside.

  3. Béchamel Sauce

    • Pour milk and cream into a saucepan, add shallot, sage, rosemary and whole cocoa beans. Reduce the heat to low and continue cooking until the sauce reduces by half.
    • Remove from heat, let cool to 70°C and strain, discarding the herbs and cocoa beans, reserving the liquid only.
    • Add butter and grated cheese to the reserved sauce and blend using a stick blender.
    • Pour the sauce into a cream whipper and set aside in a bain-marie.

  4. Braised Ossobuco

    • Add ossobuco to the roasting pan with olive oil and brown on both sides.
    • Add diced carrot, red and green capsicum, leek, celery, garlic and onion.
    • Prepare bouquet garni by tying together bay leaves, thyme sprigs, fresh parsley stems and leek leaf with a cooking string. Add to the ossobuco mixture and continue to brown it for a little longer.
    • Add wine and continue cooking until it evaporates.
    • Add KNORR Italiana Pronto Napoli and KNORR Beef Booster. Close the lid and cook at low temperature for about 3 hours.
    • Remove ossobuco and bouquet garni. Recover marrow from ossobuco and add it back to the pan, blending with remaining sauce.
    • Shred meat with a fork and add to blended sauce.

  5. To Serve

    • Cut mozzarella into slices.
    • Braise black cabbage.
    • Assemble lasagna by alternating the layers of fried pasta with the braised ossobuco, black cabbage and mozzarella.
    • Whip the béchamel sauce and add on the last lasagna layer, sprinkling with Parmesan flakes, sprouts and grated cocoa bean.
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