INGREDIENTS

INSTRUCTIONS

Recipe title translation : Crunchy Lasagna With Vegetables, Robiola Cheese
And Prosciutto Preheat oven to 375 degrees. In a large pot bring salted
water to a boil. Add pasta, and cook until done. Drain and dry well. Place
pasta in a non-stick baking pan. Place under the broiler until nice and
crunchy, being careful not to burn the pasta. Season foie gras with salt
and pepper and place in a roasting pan. Place rosemary, sage, and chives
all around the goose liver. Place in oven and bake at 350 degrees for 5 to
7 minutes. Remove from oven and cut into small cubes. In a skillet heat
olive oil. Add shiitake mushrooms, zucchini and carrots and saute until
tender. Set aside and keep warm. To assemble the lasagna. Place lasagna
noodles in a baking dish. Spread lasagna with robiola cheese. Top with some
of the vegetables and then some of the cubed foie gras and ham. Sprinkle
with Parmesan cheese. Repeat layers to make a total of 4 layers. Place in
the oven and bake at
375    degrees for 5 minutes. Meanwhile make the sauce. In a skillet
heat butter. Add ham and saute for 2 minutes. Add consume and cook for 10
minutes. Place in a blender and puree. To serve, place lasagna on a plate
and serve sauce around it, repeat for the other servings. You can decorate
the plates with fried baby artichokes. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9086) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Roberto Donna
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