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Beef (hip) with Vegetable „Lasagna “

Manfred__101170

Was a first try of a sort of vertical lasagna.

Beef SV 57,5° C 1,5hr, quick pan seared.

Vegetables. leach, carrots shitake mushrooms, fresh chopped parsley, light tomato sauce.

Pasta: 24 hr rested hard wheat semolina.

Sauce: Beef stock reduced, roux, fine chopped ginger, powdered rosemary. 5ml olive oil.

Some thai-basil leaves.

Combination tasted really nice, could be surely enhance by a different variety of vegetables. I might try a spiced Bechamel sauce on the vegetable Lasagna.

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Comments

Brandon_Byrd_40557

Interesting! I like the idea of a hearty vegetable filling in the lasagna with a protein topping. Looks satisfying and delicious! How did you shape the lasagna?

Manfred__101170

I used a spring form pan and a round filler. I expect it to be more tricky to place the pasta and vegetables than it actual was.

Brandon_Byrd_40557

Nice! I was guessing that you used a bundt pan, but a springform pan seems easier to work with. Cool technique!

Manfred__101170

On a first Idea I was going to use the whole springform pan, but it would have oversized it for one serving. The final outcome, in combination with the sauce, appears optically more appealing.

I have been in ceramics a few years back on a hobby stage and just think about taking it up again, especially in kitchen accessories. I like to bring a new, interesting appearance to a dinner while maintenance the balance between fine and rustic Cuisine.