Morilles mushrooms lasagna

03710 MOREL LASAGNE INGREDIENTS for 4 PEOPLE for the dough: 250 g durum wheat flour, 1 egg, 3 red, 1 pinch of salt, 2 tablespoons of flour 00, water.

For the mushroom sauce: 100 g of dried mushrooms such as Morels, 3 shallots, 40 g butter, 2 tablespoons white Port, 1 cup of cream.

For the hollandaise sauce: 3 egg yolks, 2 tablespoons of white wine, 1 tablespoon lemon juice, half a teaspoon of Dijon mustard, 90 g butter, 3 tablespoons grated Parmesan cheese, salt, pepper to grind preparation time: 20 minutes cooking time: 20 minutes: 4 hours Left to soak in warm water for 4 hours the morels.

Change the water several times and filter it to eliminate traces of Earth.

Meanwhile, prepare the dough by mixing in a robot mixer the flour of durum wheat flour, egg, salt and red 4 or 5 tablespoons of water.

Finish the job by hand and formed a ball that you will let it sit in the refrigerator for 1 hour.

Now roll the dough into a thin pastry and divide into 4 parts that cut into 6 disks 7 cm in diameter.

Boil salted water and simmer 2 minutes draining pasta disks with a slotted spoon and arranging them to dry on a clean cloth.

At this point the mushrooms softened and purified their water cut off their stalks in 4 and divide the remainder into 2 or 4 parts.

Filtered one last time the soaking water and let reduce to 10 cl.

Then Peel the scallions thinly slice and saute in butter until it becomes transparent.

Add the Morels and cut innaffiatte with the port and the mushroom soaking water.

Keep warm 4 whole mushrooms and tied the dressing already prepared with cream, salt and pepper.

Preheat oven to 180° in the meantime prepare the hollandaise sauce mix egg yolks with lemon juice and mustard.

Add the melted butter a little at a time and put the sauce in a pan on a moderate flame.

When the sauce has reached the right consistency, remove from heat and cool the Pan by immersing it in cold water in the bottom.

Place 4 ovenproof dishes above lasagna alternate to the mushroom sauce and Parmesan.

Over the last layer put a whole mushroom and bake for 7 minutes.

When serving pour alongside Lasagna the hollandaise sauce and garnish with chives.