Pork Belly and Ricotta Lasagnette

Watch the video of Chef Tony Maws of Craigie on Main making this free-form lasagna.

Carrot Jus

  1. Juice 2 pounds carrots
  2. Reduce on stove top by 2/3 with a pinch of coriander seeds, fennel seeds and 1 cardamom pod over low to medium-low heat.
  3. Fold in 1 tbsp butter and season with salt.

For the pork belly mix:

  • 250 g braised pork belly
  • 100 g ricotta
  • 10 g grated Parmigiano-Reggiano cheese
  • 100 g Swiss chard (cooked and chopped)
  • 1 egg
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of nutmeg
  1. Mix all in a food processor.

Lasagnette

  1. Cook lasagna sheets in boiling, salted water until done. Shock in an ice bath.
  2. Layer the sheets and filling, making three full tiers.
  3. Coat the top with extra virgin olive oil and grated parmesan cheese.
  4. Place in a convection oven at 425 degrees until browned and warmed through, 10-15 minutes.
  5. Put carrot reduction on a plate.  Place the lasagnette on the reduction and finish with more grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.

 

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