Ingredients
For the lasagna
- 200 g t00 flour (or, failing that, t45)
- 2 eggs + 1 yolk
- 1/2 tablespoon(s) olive oil
- 1 pinch of fleur de sel
- 1/2 bunch of sage
For garnish
- 30 cl of liquid cream
- 50 g grated parmesan
- 1 clove of garlic, chopped
- 250 g drained and crumbled burrata
- 2 grated zucchini
- 1 drizzle of truffle flavored oil
Preparation
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Preheat the oven to 180°C (th. 6).
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Place the flour in a bowl and make a well in the center. Pour in the whole eggs, yolk, olive oil and salt. Mix. Knead the dough for 10 minutes, then wrap it in cling film before reserving it for 30 minutes at room temperature.
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Cut the dough into 8. Flatten a first piece with your hand, flour it well and pass it through the dough machine, to the widest notch. Fold the strip obtained in 3, then put it through the machine again at the same notch; repeat the operation again (flour the strip between each pass if it seems too sticky).
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Pass the strip to the next notch, then continue to the penultimate notch (notch 7): you obtain a fairly thin strip. Place it on the floured work surface and immediately cover it with a cloth. Repeat with the remaining pieces of dough.
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On one of the strips, distribute sage leaves evenly. Moisten another strip and place the damp side on the leaves. Gently seal and flour both sides of this double strip. Set the rolling mill to the widest notch and roll it, but going less finely than during the initial rolling (notch 3). Repeat with all dough strips. Cover them with a cloth.
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Heat the cream in a saucepan over low heat. Melt the parmesan, salt, pepper and set aside.
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In a bowl, mix all the filling ingredients except the parmesan cream, season. Incorporate the remaining chopped sage. Place a little parmesan cream in the bottom of a baking dish. Top with 2 strips of lasagna to cover the bottom. Spread half of the filling, then add more strips of dough. Repeat the operation. Sprinkle with the remaining crème fraîche and bake for around 30 minutes.
