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    Porcini Lasagne with Goat's Curd and Carbonara Dressing

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    Porcini Lasagne with Goat's Curd and Carbonara Dressing

    Serves: 4


    • Shavings of parmesan
    • 4 fresh porcini (ceps), or 40g dried, soaked in a bowl of warm water for 20 minutes then drained
    • 1 sprig rosemary, stem discarded
    • 30g butter
    • 1 tablespoon olive oil
    • 12-16 sheets lasagne pasta (freshly made is even better)
    • Salt
    • Pepper
    • 3 large organic egg yolks
    • 3 tablespoons double cream
    • 250g goat's curd or mild goat's cheese


    1. Fry the porcini with the rosemary in the butter and olive oil until brown. Keep warm. Cook the lasagne all at once in a large pan of boiling, salted water, keeping the sheets separated. In a large bowl, beat the egg yolks with the cream and seasoning. Drain the lasagne in a colander, gently tip into the egg mixture and carefully work the dressing through the pasta.
    2. To serve, assemble all the ingredients in layers on heated plates. Start with a folded sheet of dressed lasagne, followed with a small spoonful of goat's curd, some parmesan and a couple of slices of porcini. Repeat with another layer and finish with a sheet of lasagne and shavings of parmesan. Dress with the remaining eggy cream.

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