Slow cooked silverbeet & truffle lasagna recipe
- 2 bunch silverbeet
- 200gm unsalted butter
- 2 whole garlic cloves
- 2 eschalots
- 320ml single cream
- 1 small black truffle
- 80g enoki mushroom
- 80g shitake mushroom
- 80g oyster mushrooms
- 100g Grana padano parmesan cheese
- 10ml truffle oil
- ½ bunch chives for garnish
- Prepare the sliverbeet by removing leaf from stalk & soaking both in cold water for 5 minutes to remove any debris.
- Trim the stalks so they are a nice even size approx. 26 -28cm in length, cook in boiling salted water until semi soft. Remove, refresh and set aside.
- Place 125gm butter in a tall pot, melt the butter & add 1 clove of crushed garlic then add all of the sliverbeet leaves in the pot and allow to cook down for a good 25 minutes on a low heat on the stove, remembering to stir often. Once cooked remove from heat, season & set aside.
- To construct the lasagna, line a 8cm x 4cm ovenproof tin with baking paper for ease of removal.
- Cut the stalks into 8cm long strips & cut them lengthways to make them thinner (these are the 'lasagna sheets').
- Start by placing the stalks at the bottom of the tin like lasagna sheets with a sprinkling of finely grated parmesan cheese, the next layer will be the silverbeet leaves with a little finely grated truffle on this layer & some more parmesan.
- Continue this process until tin is full of silverbeet, cover with foil & bake for 40 min at 130c or until stalks are completely soft. Ensure you keep a little grated parmesan back for the crisp later in the recipe.
- Finely dice both eschalots & crush remaining garlic clove, sweat off in a saucepan.
- Add all the single cream and reduce sauce by half on a low heat, strain, season & set aside.
- To make parmesan crisp evenly spread the remainder of the finely grated parmesan on a tray with greaseproof paper & bake in 160c oven until very light golden colour.
- Remove & allow crisp to set.
- Prepare the mushrooms into smaller pieces that can be sautéed very quickly in the remainder of the butter, careful not to overcook just gently tossing the mushrooms in butter for 45 -60 seconds, season, set aside.
- Reheat the lasagna, mushrooms & sauce.
- Place roughly 40 ml of cream sauce in a serving bowl, then take lasagna out of the tin & place in the middle of the bowl.
- Add mushrooms on top of the lasagna with a few falling into the sauce for effect.
- Lastly snap parmesan biscuit into shards and place on top of mushrooms with a single chive strand for garnish.
- For the final touch add 6 drops of truffle oil into the cream sauce for aroma & flavour.
Brought to you by Peppers Craigieburn
Courtesy of Warrick Brook, Executive Chef at Hickory’s Restaurant and Bar, Peppers Craigieburn. Read more about Hickory’s Restaurant and Bar.