Italian beyond pasta

Pushpesh Pant

We have always been left intrigued by the (comparative) inability of the Italian cuisine to win Indian hearts. Pizza, yes, but beyond that what? A pasta station displaying pre boiled penne or fusseli awaiting sudden death by drenching in tomato sauce stand forlorn beside of bustling noodles wok at marriage banquets. Maybe, macaroni with desi spicing when no other veg option is available and it is finished.

Surprising it is, as there are not only great affinities in our palates, but we also share a penchant for filling the belly with stuff that is prepared with floury dough to provide the bulk and prefer to supplement it with veggies.

True, the variety of cheeses, olives and sun dried tomatoes aren’t always available, but these can be substituted easily with what is at hand or on the shelves. Vegetable lasagne is a recipe not difficult to master and promises never to disappoint you. Highly recommended.

Recipe

Ingredients

Butter 3 tbsp (unsalted)

Olive oil 3 tbsp

Mushrooms 400g (washed well and sliced)

Onion 1 (large, finely chopped)

Malt vinegar ¼ cup

Processed cheddar cheese 1 cup (grated)

Cream 2 tbsp

Pasta sheets (about 7x5") 6/ 12 dried lasagne noodles

Mozzarella 100 g shredded into large pieces

Mixed dried herbs 2 tsp

Black peppercorns (coarsely pounded or freshly milled) to taste

Salt to taste

Method

Cook pasta in a large pot of boiling salted water, stirring occasionally, until just softened. Transfer noodles to a large-rimmed baking tray. Preheat oven to 425°F. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet placed over medium heat. Add half the mushrooms, sprinkle with salt and pepper and cook uncovered over medium high flame stirring regularly, until moisture evaporates. Remove and keep aside. Return all mushrooms to skillet (reserve bowl) and add shallot, vinegar and remaining butter. Cook, stirring occasionally, until dry. Remove and keep aside in a bowl. Combine processed cheese and cream in a small bowl; season with salt and pepper. Spread a thin layer of cheese mixture in a small baking dish and top with a pasta sheet (if using noodles, place two noodles side by side). Spread a large spoonful of cheese mixture over pasta, scatter some mushrooms over and then a few pieces of burrata. Top evenly with some more cheese and sprinkle dried mixed herbs. Repeat the layering process until all the material is used up. Cover lasagne with foil and bake until warmed through, for around 10 to 15 minutes. Remove the foil and continue baking (15 to 20 minutes) until golden brown. Cool for about five minutes and serve.