Sous Vide Molten Lasagna

80°C (176° F)
Temperature
Sous vide time
4 People
Serves
Pro
Difficulty

Ingredients

Shortrib Ragu:

  • 8 pcs Meaty Shortribs
  • 1 med onion, diced
  • 1 carrots, diced
  • 2 Celery stalks Sliced thin
  • 5 cloves Garlic, Minced
  • 1 cup red wine
  • 1 28oz Can Crushed tomato
  • 2 Tbls Fresh basil chiffonade
  • Salt & Pepper to taste
  • 2 tsp sugar

Swiss Truffle Béchamel:

  • 2 Tbls Butter
  • 2 Tbls All purpose flour
  • 3 cups milk
  • 1 cup Swiss cheese grated
  • ¼ cup Mozzarella cheese shredded
  • 2 Tbls Parmesan cheese grated
  • 2 Tbls Truffle oil
  • Salt & White pepper to taste

Pasta Dough:

  • 3 1/2 cups Durum flour
  • 4 large Eggs
  • 1 to 3 Tbls water
  • 1/2 tsp Salt

Have on hand:

  • Chives
  • Parmesan cheese

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Directions

Ragu:

  1. Heat Sous Vide water bath to 176° F. Place stainless steel pot on stove high heat. Season short ribs with salt and pepper. Once pot is hot sear short ribs, get some nice colors on all sides. Once seared remove from heat and throw in onions, celery, carrots, garlic. Cook this for about 5 minutes on medium heat. Add short ribs back to pot, add wine, crushed tomato, fresh basil, and sugar. Stir well and bring to a simmer, once simmering remove from heat and let cool. Once everything is cool, add it to a vacumn bag and seal (or ziploc bag). Don’t let it get too crowded in there—use more than one bag if necessary. Cook the short ribs for 24 hours. Remove the meat from the bag, discard the bones, shred the meat and place the ragu in a pot. Taste ragu and adjust salt and pepper levels if needed. Cool.

Swiss Truffle Béchamel:

  1. Place butter in a stainless steel pot, melt on medium heat. Once melted add flour while whisking. Whisk in 2 cups of milk (save 1 for later) continuing to whisk until nice and smooth. Bring to boil. Once milk mix comes to a boil, place on low heat. Add Swiss cheese and mozzarella. Once cheeses are dissolved turn off heat, and add last cup of milk (this will help sauce from breaking). Add parmesan cheese, and truffle oil. Season with salt and white pepper to taste (I use white peeper to make sure sauce stays a pure white). Place sauce in teflon ice trays and freeze.

Pasta Dough:

  1. Place eggs, water, flour, and salt in mixer bowl. Attach bowl to kitchenaid. With the flat beater, turn mixer to speed 2 and mix 30 seconds. Exchange flat beater for dough hook. Turn to Speed 2 and knead (adding more water in small increments) until dough resembles the texture of pie crust dough. Remove dough from bowl and hand knead for until it forms a ball (1 to 2 minutes). Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour to rest (this step is important). Before rolling out, remove dough from refrigerator and let it rest for 15 minutes. Bring a pot of salted water to boil. Cut dough into 1/2" pieces and feed through rollers to desired thickness. Using a ring mold as template (I used 4 1/2 " dia x 1 3/4 " high molds), cut out circles and set aside. Run scrap dough through rollers and repeat until all dough is used. Blanche all dough rings in boiling water, set aside (if you stack them make sure you put a sheet of wax paper between each layer so they don't stick together) and move on to assembly.

Assembly

  1. Once you have everything made and on hand, assembly is pretty easy. Line your molds with parchment paper so its easier to remove after baking. To build start with pasta – ragu – parmesan – chives and repeat until you hit height of mold. At this point use a pairing knife to cut out center where your frozen cheese sauce will live. Fill with frozen cheese sauce and continue to layer to desired height, top with mozzarella and parmesan cheese.

Baking

  1. Set oven to 375 F, bake for about 15-20 minutes, top should be nice and golden brown. Once baked remove and let sit for about 10 minutes before unmolding. Slip a spatula under the lasagna and plate. Slide parchment paper from bottom. The cheese cheese might stick to mold on the sides, so use pairing knife to loosen. Slowly lift mold up to remove. Sprinkle with a little chive and parmesan. ENJOY!!

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