Parmesan lasagna dish

We're going to make a beautiful lasagna dish. First I'm visiting my friends from Mold Brothers to create my own silicon molds and then I use them to make a fine dining parmesan lasagna dish. It's a delicious lasagna with a parmesan cheese crisp and on the side some parmesan milk buns.

The sauce

5 cloves	garlic
100 grams	pancetta
400 grams	beef meat for minced meat
400 grams	pork meat for minced meat
2	onions
2	carrots
100 grams	tomato paste
300 grams	red wine
1 kilogram	canned tomatoes
5 sprigs	thyme
5	bay leaves

First we’re going to mince the garlic and the pancetta. Then take a new bowl and mince the beef and the pork. After cut the onions in half and clean them. Then also peel the carrots and cut them in big chunks. Now transfer it into a blender and blend it till fine. Then add a drizzle of oil to a hot pot and start caramelizing the garlic and pancetta. Do this on a medium heat till golden brown. Then add the onion and carrot and pan fry for around 5 minutes. Make a well in the middle and fill it with the minced meat. Pan fry this again for 5 minutes. Then make another well and fill it with the tomato paste. Pan fry it to remove the sourness of the tomato paste and then deglaze the pot with the red wine. Let this reduce completely. Meanwhile blend the canned tomatoes till smooth. Once the red wine is reduced add the blend tomatoes. Then use some cooking rope to bind the thyme and the bay leaves together. Add it to the sauce and let it simmer on a low heat for 6 hours.

The bechamel

30 grams	butter
30 grams	flour
300 grams	milk
	Parmesan cheese

First melt the butter and then add the flour. Mix it well and while stirring boil it for 2 minutes. Then while stirring slowly add the milk. Keep bringing it to a boil in between to bind it. After that season it with as much parmesan cheese as you like. If necessary, also season it with salt.

The pasta dough

200 grams	flour
50 grams	semolina flour
5 grams	salt
25 grams	olive oil
200 grams	egg yolk

First transfer the flour on your worktop and make a well in the middle. Fill it with the semolina flour, the salt, the olive oil and the egg yolk. Now mix this well and then knead it into a nice dough. Then cover it and let it rest in your fridge for at least 1 hour. After that roll it into long sheet of pasta that are around 2 millimeters thin. Cut those sheets to the desired size.

The lasagna

Remove the herbs from the sauce and season it with salt. Then transfer a third of the sauce on a metal container and spread it. Add a layer of pasta and then cover it with another one third of the sauce. Cover that with a third of the bechamel sauce and spread it. Then add a generous amount of parmesan cheese. Cover this with the final layer of the sauce. Now add the final layer of pasta and cover it with the remaining bechamel sauce. Spread it and then cover it with some grated parmesan cheese. Once that’s done bake it at 190 degrees Celsius till the top is golden and crispy.

The parmesan crisp

65 grams	white bread
50 grams	eg white
20 grams	water
20 grams	grated parmesan cheese
2 grams	salt

Transfer the white bread into a blender together with the egg white, the water, the grated parmesan cheese and the salt. Now blend this till smooth. Then transfer a tablespoon into a bowl and color it with some tomato paste. Now use a paint roller to cover the top of the mold and bake it for 1 minute at 140 degrees Celsius. Then cover it completely with the batter and bake it at 140 degrees Celsius till golden brown. This take around 20 to 25 minutes.

The parmesan buns (this will create 12 to 13 buns)

120 grams	Parmesan cheese crust
300 grams	water
20 grams	flour
9 grams	dry yeast
320 grams	flour
35 grams	sugar
7 grams	salt
1	egg yolk & whole egg
40 grams	butter
30 grams	grated parmesan cheese
1 part / 1 part	egg yolk / milk
	Flaky salt

Remove the crust from some parmesan and chop 120 grams. Then transfer it into a saucepan and add the water. Bring this to a simmer and then let it cool down completely. Then pass it through a fine sieve. Now transfer 90 grams of the parmesan water into a saucepan and also add the 20 grams of flour. Mix it well and then while stirring bring it to a boil. Then mix 120 grams of the parmesan water with the dry yeast and dissolve it. After that mix the 320 grams of flour with the sugar and the salt. Now add the yeast mixture, the thick parmesan mixture and then also the egg yolk and the whole egg. Let it knead for a minute. Then add the butter and the grated parmesan cheese. Now knead it on a low speed for 8 more minutes. Then use a dough scraper to shape it into a nice ball and let it proof under a wet cloth for 1.5 hours or until it has double in size. After roll it into a long string and portion it into pieces of 50 grams. This will create 12 to 13 buns. Now pull the dough back from the middle to create nice round buns. Transfer them onto a tray that’s lined with a silicon sheet and let them proof for another 1.5 hours or till doubled in size. Do this covered so they don’t dry out. Then glaze them with one part egg yolk and one part milk. Sprinkle some flaky salt on top and then bake them at 180 degrees Celsius for 16 to 18 minutes. Then glaze with some melted butter. Now heat up the stamp and mark the buns from the top.

How to finish the dish

Take the beautiful lasagna and serve a piece in a deep bowl. Grate some parmesan cheese on top. Now place the crisp on the bowl and serve it with the delicious parmesan bun.