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Our Lasagna Fritta is a simple snack. We make and build a classic lasagna before it is chilled, portioned into squares, crumbed and deep fried. The lasagna itself is comprised of four main elements: the meat broth, the pork and beef ragù, the white sauce and finally the fresh pasta sheets. I presume the majority of people understand the basic technique of building a lasagna, so I will save you the hassle of reading through the methodology. Once cooled and portioned into squares, we crumb the lasagna and recook it in a deep fat fryer set.
Makes 1 large dish
Step 1: Béchamel Melt butter.
Add flour and cook for 3 minutes. Gently incorporate heated milk in four stages. Cook for 20 minutes. Season with salt and nutmeg to taste.
For the béchamel
Step 2: Pasta Combine dry ingredients.
Combine wet ingredients and add to dry. Work for 15 minutes. Rest. Laminate and roll out pasta. Blanch in salted water. Refresh in ice water and dry.
For the pasta
Step 3: Broth Roast bones in a preheated oven until well caramelised.
Add to stockpot with all remaining ingredients. Bring to a simmer and skim well. Poach stock for 6 hours. Strain.
For the stock
Step 4: Ragù
Colour meat in batches in the pork fat. Sweat mirepoix. Combine together before adding the tomato paste and tinned tomatoes, then deglaze with red wine. Reduce by half before adding the stock. Cook gently for approximately 3 hour, adding salt and pepper to taste.
Step 5: Lasagna layers
Build layers of ragù, béchamel and pasta, repeating this process three times, but skipping the final layer of pasta. Season each layer with a little salt, pepper, fresh basil and Parmesan cheese, before baking it in a preheated oven at 180 degrees Celsius. Once cooked, put the lasagna to one side and let it chill.
Step 6: Fried lasagna
Once chilled, portion the lasagna into squares. Crumb the lasagna squares using a light coating of flour, beaten egg and Panko bread crumbs. Deep fry them in a deep fat fryer using vegetable oil, set to 180 degrees Celsius, for approximately 3 minutes until golden brown and warmed through.
For the ragù
by William Gleave & Giuseppe Belvedere
BRIGHT
