What more can I do with a white truffle?
A small pumpkin of approx 1.2 kilo with a rich sweet-nutty taste is ideal for a lasagna for 2-3p. Instead of making a puree slice the pumpkin thinly (approx 5mm) and remove skin and seeds. Oil the slices and put on baking paper. Bake in the oven at 200° for approx 20 mins.
Bake 500 grams of different kind of mushrooms in some butter. Add pepper and salt.
Chop and fry 1 onion and 4 garlic cloves in a drizzle of olive oil. Add 200 ml of white wine and allow to evaporate. Add 200 ml of (home made) chicken stock and some thyme. Continue boiling until the sauce had reduced until ½ of the amount. Add 100 ml of cream continue the cooking for another 5-10 mins. Stop the fire. Blend the sauce. Taste, add pepper and salt. Add 10 grams of grated white truffle.
Oil two rectangular small rectangular oven dishes. Start with pumpkin and a thin layer of grated parmigiano. Continue with a sheet of lasagna, pumpkin, cheese, mushrooms and repeat. Finish with a sheet of lasagna, some mushrooms, parmigiano and a few spoons of the sauce.
Put the lasagna in the oven at 180°-200° for approx 20 mins. Serve the lasagna with the reheated sauce, fresh truffle and baby spinach.
Lovely colors, awesome flavors, special lasagna for special occasions!