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Recipes

Venison, Parma ham and mushroom lasagne

Springbok mince, Parma ham and mushrooms: this is one decadent lasagne! Creator Gordon Wright first tasted a similar dish at Osteria del Boccondivino in Italy. This South African interpretation comes to us from Gordon's new book, Veld to Fork.

Serves: 4 - 6

Ingredients

45 ml butter
1, finely chopped onion
300 g, roughly chopped mushrooms
60 ml cake flour
1 litre milk
60 ml grated cheese parmesan
10 ml grated nutmeg
500 g mince (or any good-quality venison or beef mince)
4 cloves, chopped garlic
Chopped fresh rosemary
Salt and black pepper
16 sheets good-quality lasagne pasta
300 g baby spinach or morogo (wild African spinach)
Finely sliced parma ham
45 g cubed butter
250 g mozzarella

Method

Preheat the oven to 180 C. Grease a large ovenproof dish.

Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms, cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk just as slowly. Stir non-stop and cook for another 5 minutes.

Preheat the oven to 180 C. Grease a large ovenproof dish.

Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms, cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk just as slowly. Stir non-stop and cook for another 5 minutes. Stir in half the Parmesan and all the nutmeg, then remove from the heat and set aside.

In a separate pan, fry the mince with the chopped garlic and rosemary until cooked. Add salt and pepper to taste.

Cook the lasagne sheets for 1 minute in boiling water (if you’re not using fresh lasagne).

Place alternate layers of lasagne, mince, mushroom mixture, spinach and Parma ham in the prepared dish until the dish is full. Dot with the cubes of butter and the rest of the Parmesan (and grated mozzarella, if using).

Bake for 20 minutes and serve with a herb salad and a good Sangiovese.

Recipe extracted from Veld to Fork, by Gordon Wright, published by Struik Lifestyle.

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