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PARCEL 104 --CHEF BART HOSMER'S RECIPE CORNER
POTATO LASAGNA
Yield 6 portions
4-5 Each Organic Russet Potatoes
2 Tbl Butter, Organic Unsalted
1 Cup Milk, Organic 2%
1 Tsp. Nutmeg, Fresh
Salt to Taste, Kosher
Pepper to Taste, Fresh Cracked
1 Cup Semolina Flour (Organic)
1 Egg Whole Egg
Salt to Taste, Kosher
1 Tsp Olive Oil, Extra Virgin
POTATOES
Peel potatoes. Place potatoes in a large, heavy bottom pot and
fill with water.
Bring water to a slow simmer over medium/low heat and continue to
cook until
potatoes are cooked through and fork tender.
Remove/strain potatoes from water.
Dry potatoes in oven at 350 degrees for 10 minutes.
While potatoes are drying, gently warm the milk in a small sauce pan
over low heat.
Rice the potatoes through a food mill with chilled butter. Fold in
nutmeg, warm milk
and season with salt and pepper.
Set aside.
PASTA
Place semolina flour in a bowl.
Make a well with the flour and add the egg, olive oil, and salt in
center well.
Using a fork, gently fold the wet ingredients into the dry
ingredients until all ingredients are fully incorporated.
Form the pasta into sheets through a pasta roller.
Cut pasta into desired shape. Blanch in boiling salted water.
Remove from heat.
SERVING
Form the lasagna layers by alternating pasta with the potatoes.
Garnish with fresh nutmeg and green almond gremolata.
Ready to serve.
Enjoy!
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