Lasagne roses with pancetta, ricotta, pumpkin and burrata by Chef Carlo Staropoli (recipe).
The 9th of July Chef Carlo Staropoli (from Calabria, South of Italy) held a Masterclass at Euroquip.
He presented “How to create a winter menu using several types of flours (by Le 5 Stagioni) thanks to the multi-functionality of a Valoriani wood fired rotating oven“.
His recipes? Delicious! And we want to share them with you! Today we will show you how to make “Lasagne roses with pancetta, ricotta, pumpkin and burrata”.
The first recipe he made, it’s a modern interpretation of the traditional Italian cuisine: “La Lasagna”, made with pancetta, ricotta pumpkin and burrata! He made lasagna sheets from scratch using “Le 5 Stagioni – Pasta Fresca” flour (video):
Ingredients and method of preparation:
Lasagna sheets: Work flour and eggs gently with a fork (or in the dough mixer) and add some salt. Keep kneading the dough until it’s ready. Keep the dough in the fridge for 20 minutes. Use a rolling pin or pasta machine in order to make some lasagna sheets. They must be really thin (around 1-2 mm) and about 12 cm x 8 cm.
Ricotta mix: Put the ricotta in a bowl with 100gr of Parmigiano Reggiano, roast pancetta, salt and pepper. Add some small pieces of burrata (about 200 gr). Mix everything together.
Burrata/bechamel sauce: Cut the burrata in four pieces and place it in a strainer to split its milk from the rest. Place some milk in a pot at medium heat, then prepare roux with 30 gr of melted butter and 30 gr of flour. When the milk is boiling turn the heat down and pour the roux and keep mixing until the bechamel is creamy. Add salt, pepper, nutmeg and the milk from burrata (and some of its’ internal part about 100g).
Pumpkin puree: Dice the pumpkin into 0.5cm pieces and put in a pot with some olive oil, garlic, salt, pepper and water. Cook until soft, and then mash it with a fork.
Assembling lasagna: Put some oil and pumpkin on a muffin tray. Cook the lasagna sheet in boiling salted water for a few minutes and put it straight in some cold water. Cut the sheets in 4x12cm and prepare some dough disk of about 5 cm (diameter). Place the dough disk into the tray. Spread the ricotta mix on the entire sheet (one sheet is one rose). Roll it and dip it first in the pumpkin puree. Next, put it on top of the dough disk (previously placed in the tray). With a spoon, place some pumpkin all-around of the rose. Create another ring (with pasta dough) and put it around the cylinder. Add more pumpkin and whatever is left of the burrata. Finish with some parmigiano on top.
Cooking and presentation: Bake in the oven for 25 minutes at 180 C. Serve it warm with some bechamel sauce.
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