Lasagne with white ragout, artichokes and prized black truffle
Make a mound with the three types of flour with a hole in the centre. Drop the eggs into the centre and knead into a smooth, even dough. Leave to rest for half an hour, then roll out with rolling...
Ingredients
- 125.0 g gluten flour
- 110.0 g flour
- 15.0 g flour
- 2.0 whole egg
- 3.0 whole artichoke
- 100.0 ml olive oil
- 1.0 whole scallion
- 750.0 g pork
- 70.0 g celery
- 80.0 g carrot
- 100.0 g onion
- 1.0 whole bay leaf
- 200.0 ml white wine
- 0.75 whole meat
- 72.0 g truffle
- 120.0 g grana padano
- 1.0 whole potato
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