Home » white Porcini Lasagne, bacon and burrata

white Porcini Lasagne, bacon and burrata

by Ada Parisi
15437 views 5 min read

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!

LASAGNE WHITE WITH MUSHROOMS, BACON AND BURRATA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

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

Procedure

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 and onions in a pan and let it wither over low heat, then add the mushrooms and sauté over high heat for 5 minutes, Finally add the parsley, chives and regular 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, a bit of bacon, a little' of mushrooms and dusting everything with Parmesan cheese. Then cover with lasagna and proceed with the layers until all the ingredients. On the last layer put only the béchamel sauce 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 (water with little nut is also fine if you don't have the broth). 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!

MATCHING: 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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

8 comments

Ale_1210 December 17, 2014 - 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 - 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 - 18:28

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

Reply
Sicilians creative in the kitchen December 17, 2013 - 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 - 21:42

Looks so delicious !! I love Lasagne!

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

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

Reply
Rita December 5, 2013 - 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

Reply
Sicilians creative in the kitchen December 5, 2013 - 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

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More