Oh My Foodness Vol. 1: Three-course meal for your loved one – Lasagne Portofino (main course)

Food is the way to the heart! Therefore, this Valentine's Day, instead of saying the three clichéd words ‘I Love You’, take your love a notch higher. Say these five words 'I cooked you a meal' and see how you make their day instantly. Firstpost presents to you the first volume of our show ‘Oh My Foodness’.

FP Staff February 14, 2018 16:30:45 IST

Food is the way to the heart! Therefore, this Valentine's Day, instead of saying the three clichéd words ‘I Love You’, take your love a notch higher. Say these five words 'I cooked you a meal' and see how you make their day instantly. Firstpost presents to you the first volume of our show ‘Oh My Foodness’.

Watch five-star chefs whip up an elegant but simple three-course meal: an appetizer - Garlic Prawns, main course - Lasagne Portofino, and dessert - Rasmalai Tiramisu, so you can woo your loved one all over again.

Lasagne Portofino

Ingredients:

For Pesto -

300 gm basil

80 gm pine nuts

250 gm grated parmesan cheese

100 gm pecorino cheese

5 gm sea salt

200 ml extra virgin olive oil

15 gm garlic

For the layers -

200 gm mozzarella cheese

150 gm grated parmesan cheese

200 gm green beans

For Béchamel sauce -

100 gm butter

80 gm flour

500 ml milk

For pasta dough

400 gm farina flour

240 ml water

Method:

For Pesto Sauce -

Wash the basil and roll it in a towel until dry
Peel garlic gloves
In the mortar, or in the blender, mix pine nuts, garlic, salt
Add olive oil and basil and make it fine
Transfer to a stainless steel bowl and with the help of the wire whisk incorporate parmesan cheese and pecorino cheese
Taste and adjust salt if necessary

For Béchamel Sauce -

Melt the butter and Add the flour whilst whisking to keep lumps from forming.
When fully combined and a smooth roux add the  boiling milk, all in one shot , Whisking briskly to keep lumps from forming
Keep whisking until boiling, reduce heat and simmer still whisking until fully thickened.
Add a pinch of white pepper and season with salt.

For Lasagna -

Prepare the fresh pasta dough and roll into sheets as per standard.
Bring a pot of lightly salted water to the boil. Blanch green beans and cut in half inch pieces
Blanch the pasta sheets for 1-2 minutes, remove and shock chill in iced water, remove from iced water and store in container with either plastic or parchment paper between the sheets of pasta.
Butter a GN s/s gastronom ½ insert tray and line the bottom and sides with a sheet of parchment paper.
Mix béchamel and pesto until you will have a bright green sauce
Place the first layer of pasta in the tray.
Spread a layer of sauce
Sprinkle a layer green beans, mozzarella and parmesan cheese
Repeat the steps about four times to make layers of lasagna
Sprinkle a layer of parmesan and finish with pine nuts on top
Bake at 180̊c for 30/35 minutes – covered with foil for the first 20 minutes, foil removed thereafter.
Shave some fresh parmesan on top and serve

Note: Oh My Foodness is a food video series conceptualised and produced by Firstpost.com. The locations and chefs for Volume 1 of the series have been provided by Marriott International. No monetary exchange has taken place in the production of Oh My Foodness Vol 1.

Updated Date:

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