Open lasagne with chanterelles, pancetta and burrata

Åben lasagne med kantareller, pancetta og burrata - Nem pastaret

Open lasagne with chanterelles, pancetta and burrata

Recipe for an easy open lasagne with butter-fried chanterelles, crisp pancetta and creamy burrata.

The portions are main-course size.

Course Lunch, Main course, Starter

Cuisine Italian

Nøgleord Chanterelles, Easy pasta, Open lasagne, Open ravioli

Total Time 30

Servings people

Calories 659kcal

Ingredients

250 g pancetta
100 g butter
350 g chanterelles
1 pack fresh lasagne sheets
3 burrata
70 g rocket
Salt and freshly ground pepper
Oil

Instructions

Clean the chanterelles thoroughly. If they are very large, cut or tear them into smaller pieces.
Cut the lasagne sheets into pieces about 9 cm wide - allow 3 pieces per person.
You can also use dried sheets, but note that they need to cook for longer than fresh ones.
Dice the pancetta and fry it in a frying pan until crisp, with a little oil if needed.
Set it aside and wipe the pan clean.
Melt the butter in the same pan and fry the chanterelles over a medium heat until golden and fragrant. Season with a little salt and freshly ground pepper, then return the pancetta to the pan. Keep warm over a low heat.
Meanwhile, cook the lasagne sheets until al dente - about 3-4 minutes - then drain them well. Toss them with a little oil so they do not stick together.
Assemble the open lasagnes by layering a little filling between each sheet - see the video above the recipe if you like.
Start with a little of the mushrooms, pancetta and rocket on the plate, then lay a lasagne sheet so that only half of it rests on the filling, with the other half hanging over the side (so it can be folded back over later), and put a little burrata on it along with a little of the other filling.
Fold the overhanging half of the sheet back over the top and add a little more filling. You do not need every element between every layer - and use only a little, so the lasagne does not get too tall.
Continue until you have used 3 lasagne sheets for each serving.
Spoon a little of the butter from the pan over the top and season with freshly ground pepper before serving.

Nutrition