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Lasagne with Asparagus and Burrata

Ingredients

For the pasta

2 cups/255 g all-purpose/plain flour
2 eggs
2 egg yolks

For the filling

14 oz/400 g medium asparagus
8 oz/230 g fresh Burrata cheese
cup/25 g grated Parmigiano Reggiano cheese
Salt and freshly cracked black pepper

For assembling the lasagne

cup/75 g Parmigiano Reggiano cheese
cup/60 ml cup extra virgin olive oil
4 oz/115 g prosciutto di Parma, cut into thin slices (optional)
4 oz/115 g fresh Burrata cheese

Details

Serves: 4


Method

Put the flour in a medium bowl and create a well in the centre. Add the eggs and egg yolks and beat them with a fork, incorporating a little flour from the sides of the mound at a time, until a sticky mass is formed. Turn the dough out onto a lightly floured work surface and knead the dough until smooth and pliable. Wrap the dough in plastic wrap/cling film and let rest at room temperature for 1 hour.


Meanwhile, trim the tips of the asparagus and set aside. Blanch the spears of asparagus in plenty of salted boiling water for 8 to 10 minutes, or until very tender. Remove from the water, shock in a bowl of ice water, and drain. Add the reserved asparagus tips to the boiling water and cook for 4 to 5 minutes or until cooked but still firm. Shock the tips and drain. In the bowl of a food processor fitted with the blade attachment, puree the cooked asparagus spears (not the tips) until smooth. Add the Burrata and Parmigiano. Puree until smooth. Season with salt and pepper. When the dough is rested, rollout with a pasta machine to a thickness of 1 mm. Cut into sheets roughly 15 x 30 cm. Boil the pasta sheets in the same water the asparagus was cooked in for about 1 minute, or until al dente. Shock the pasta in ice water quickly and then remove and pat dry with a clean kitchen towel.


Preheat the oven to 425°F/ 220°C/gas 7, Spoon ¼ cup/60 ml of the asparagus burrata filling into the bottom of a lightly buttered baking dish, Place a sheet of cooked pasta over the filling and then cover with another ¼ cup/60 ml of the filling, Scatter a few of the cooked asparagus tips over the filling and then sprinkle a bit of the Parmigiano and a drizzle of the olive oil. Place another cooked sheet of pasta on top and continue layering, ending with the last of the sauce, Tear the Burrata into golf ball-size pieces and scatter over the top, Sprinkle with the remaining Parmigiano and the last of the olive oil. Place on the top rack of the oven and cook for 20 to 25 minutes, or until hot and bubbling with golden melted pools of Burrata and crisp edges of pasta, Remove from the oven and let stand for 10 minutes before serving, Cut into squares and place individual pieces on warm dinner plates, If using the prosciutto, gently drape a few slices around the edges of the lasagne and serve.

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