Lasagne Incassettata Tartuffato

Name: Lasagne Incassettata Tartuffato (Baked lasagne with truffles)
Cuisine: Italian
Ingredients: 350 g (8 oz) green lasagne (dried); 1 tablespoons olive oil; 1 black summer truffle (about 50 g/2 oz); 2 level tablespoons unsalted butter; 2 level tablespoons plain flour; 4 tablespoons diced prosciutto; 600 ml (1¼ pints) full-cream milk; Salt and pepper; Salt and pepper; 4 tablespoons mascarpone (or full-fat cream cheese); 4 tablespoons mascarpone (or full-fat cream cheese); 4 tablespoons grated Parmesan or Pecorino cheese; 4 tablespoons grated Parmesan or Pecorino cheese; 1 egg, well-whisked; 1 fresh white truffle (30-50 g/1-2 oz), cleaned

Baked lasagne with truffles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

A robust baked pasta dish, from the Marche, which includes a background flavouring of the summer black truffle in the sauce while the white provides the finishing fragrance. If fresh truffle is unobtainable, use a teaspoon of truffle paste in the sauce and replace the white with shavings of Parmesan.

Ingredients

350 g (8 oz) green lasagne (dried)
1 tablespoons olive oil

Europe
Italy
Starter

Method

Cook the lasagne in plenty of boiling salted water with the oil until tender but still firm — 6-7 minutes — passing it through cold water as you drain it, leaving it a little wet so the sheets don’t stick together.

Meanwhile, clean the truffle carefully and dice it, including the black exterior — this is a country dish, nothing dainty. Melt the butter in a heavy saucepan and stir in the