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white Porcini Lasagne, bacon and burrata

white lasagna with porcini mushrooms, bacon and burrata. The lasagna is one of the most popular Italian recipes and white version fits perfectly with the flavors and ingredients autumn. The white lasagna recipe that I present today is delicious and refined: a white lasagna Gourmet, getting ready in a Flash, flavorful in its extreme simplicity that is based on high quality ingredients. Only a home-made pasta, fresh porcini mushrooms, Bacon, burrata di Andria cheese. All blended from a bechamel with pecorino cheese and flavored by chives and parsley. Is’ a tasty and elegant, I would suggest as a variant on the traditional lasagna for the holidays. Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS and of course all my OF RECIPES LASAGNE. And now good day!

white Porcini Lasagne, Bacon and burrata

LASAGNE WHITE WITH MUSHROOMS, BACON AND BURRATA

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 250 grams of fresh lasagna (If you want to prepare you the browse click here on basics, otherwise you take fresh ones at the supermarket refrigerator counter)
  • 700 milliliters of bechamel (for the recipe click here on basics) topped with 70 grams of grated pecorino cheese Dop
  • 400 grams of mushrooms
  • parsley as required
  • enough chives
  • 100 grams of Parmesan cheese PDO
  • 150 grams of bacon cut into thin slices
  • 1 fresh onion
  • 30 grams of butter
  • a burrata large
  • 4 Tablespoons extra virgin olive oil
  • salt and pepper
  • little vegetable broth

PROCEEDINGS

The preparation of the white lasagna with porcini mushrooms, bacon and burrata is simple, because the most complex thing is to do the bechamel, you can also do with a day in advance following my recipe. First, finely chop the onion, parsley and chives, then clean the mushrooms with a damp cloth and cut them into pieces not too small. Put the oil in a pan and the onion and let it dry over low heat, then add the mushrooms and sauté over high heat for 5 minutes, Finally add the parsley, the chives and season with salt and pepper. Put the mushrooms aside.

Brown in a skillet, no other fats, the bacon for 2-3 minutes, in order to make it slightly crunchy and make them lose some of its fat.

Preheat oven to 200 degrees static. Dial white lasagna with mushrooms putting on the bottom of the pan two tablespoons of bechamel, then the lasagna sheet, still bechamel, some’ of bacon, some’ mushrooms and sprinkle with Parmesan cheese. Then cover with lasagna and proceed with the layers until all the ingredients. On the last layer put only the bechamel and a little’ porcini mushrooms, then sprinkle with bread crumbs and butter in flakes.

To make the lasagna wetter, I pour in the 4 corners of the pan a few tablespoons of vegetable broth (Okay well water with little nut if you don't have the stock). Cover the pan with aluminum foil and bake for 20 minutes, then remove the aluminum foil and then bake in oven for 5 minutes. Churning out, allow to cool for 5 minutes and serve the lasagna and garnish the surface with plenty of burrata cheese and a drizzle of chive. Bon appétit!

THE PAIRING: Try this dish with a white wine from Campania: a Falanghina del Taburno Doc. We chose the wine produced by the company Fontanavecchia, with intense aromas of Apple and exotic fruits, featuring a good body.

white Porcini Lasagne, bacon and burrata
white Porcini Lasagne, bacon and burrata

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8 comments

Ale_1210 December 17, 2014 at 14:21

Hi Ada, I tried your recipe and it's darn good, congratulations for this and other recipes on your site!
After this dish, What I recommend for a second light but still allow me to make a good impression with guests to dinner? Thank you very much

Reply
Sicilians creative in the kitchen December 17, 2014 at 14:30

Hello Alessandra grazieeeee!!! Then, After the lasagna, wanting to stay on the meat, you could make a pork loin in wine with apples and potatoes, very good because the taste of the Apple eases much the dish. Or, but I'm a little more industrious, meat rolls with mint and provolone. You will find both recipes on the blog section of meat. Let me know!

Reply
Sabrina December 17, 2013 at 18:28

Nice to read “burrata di Andria cheese”… by Andries… congratulations on the blog.

Reply
Sicilians creative in the kitchen December 17, 2013 at 18:30

Hi Sabrina! You have to give to Caesar what Caesar. For me the burrata is just Andria, is unique! A warm greeting, ADA

Reply
Spoon-stories December 5, 2013 at 21:42

Looks so delicious !! I love Lasagne!

Reply
Sicilians creative in the kitchen December 5, 2013 at 23:00

Me too! Thanks and welcome on my blog! Bye, ADA

Reply
Rita December 5, 2013 at 15:33

fantastic how all your dishes, of which I am in love, here then that burrata makes me die, and even more so since I deleted the cheeses! but every now and then…….. a concession

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Sicilians creative in the kitchen December 5, 2013 at 15:37

Hi Rita! But thank you so much for the compliments, You make me happy! A piece of burrata can eat? I really hope so… Christmas franchise??? Kisses, ADA

Reply

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