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Goats cheese and truffled celeriac lasagne - Converted from Neil Perry's recipe in Good Weekend 15/8/15


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Ingredients

8 portion(s)

Pasta

  • 3 eggs
  • 300 grams plain flour
  • 30 grams extra virgin olive oil

Tomato sauce

  • 35 grams extra virgin olive oil
  • 60 grams brown onion
  • 1 level teaspoon sea salt
  • 3 cloves garlic
  • 85 grams dry white wine
  • 1 pinch caster sugar
  • 800 grams Diced Tinned Tomatoes

Celeriac cream

  • 40 gram Butter
  • 1 teaspoon sea salt
  • 1600 grams celeriac, peeled and chopped
  • 220 grams pure cream
  • 20 grams Truffle Oil

Spinach wilt

  • 40 grams Butter
  • 1 leek, roughly chopped
  • 1 teaspoon sea salt
  • Pepper, to taste
  • 2 bunches english spinach
  • 300 grams goats cheese, crumbled
  • 6
    1h 30min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Pasta
  1. Add eggs, flour and oil to TM bowl.

    Select Dough function. Knead 2 mins.

    Rest pasta in thermomat (or cling wrap).

    Roll into lasagne sheets with pasta machine.

     

  2. Tomato sauce
  3. Place onion in TM bowl. Chop 3 sec/ spd 6 Scrape down sides of bowl.

    Add 35g olive oil. Saute 10 mins/ 100 degrees/ spd 1 / MC off.

    With blades running on spd 5, drop garlic clove onto running blades through hole in lid. - 2 seconds. Scrape down sides of bowl.

    Saute 4min30sec/ 100 degrees/spd 1 / MC off.

    Add wine and sugar. Cook 10 min/Varoma/spd 1/ MC off.

    Add tomatoes. Cook 20 mins/Varoma/spd 1.5 / simmering basket on lid.

    Place in thermoserver to keep warm until ready to layer up.

     

  4. Celeriac cream
  5. Add butter to TM bowl. Melt 2mins/90 degrees/spd1.

    Add celeriac and salt. Cook 5 mins/100 degrees/spd 2.

    Add cream. Simmer 10 mins/98 degrees/spd 2/simmer basket on lid. Check that celeriac is tender. If not, cook for another few minutes.

    Add truffle oil. Puree mixture for 1 minute, starting at spd 5 then increasing slowly to spd 9.

    Set mixture aside ready for layering.

  6. Spinach wilt
  7. Cut spinach leaves from the bunch; discard stems and wash leaves thoroughly.

    Add butter and leek to TM bowl. Add salt and pepper to taste. Cook 8 mins/100 degrees/ spd 1 until leek is soft.

    Add spinach leaves. Cook 4 mins/100 degrees/reverse/spd 1.5 until spinach is wilted.

    Remove from heat. Drain off excess liquid.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I have never seen spinach for

    Submitted by InAWhirl on 10. January 2016 - 01:34.

    I have never seen spinach for sale in bunches. Can anyone tell me what a bunch would weigh?

    TM5 ordered 04/10, paid in full at time of purchase. 

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