My first and last morels recipes this year were made fresh pasta. Both of them could be named the same — “Into the Woods”. I wanted to create visuals that would be in complete harmony with the taste.
Fresh pasta dough is the same for both dishes — with ramps puree. Green ramps tops can be substituted with spinach, parsley, dill, or any combination. Other greens give the same color to the dough, but different flavor, which is never strong in cooked pasta anyway. The idea for vertical lasagna with morels comes from another wonderful recipe — Bourgeois Rose. It is more time consuming and laborious than making linguini, but it’s worth it. The result is delicious and visually stunning.
Sfoglia (pronounced "sfo-lee-ah") means "to thumb through" in Italian and refers to a variety of handmade fresh egg pasta dough native to Emilia-Romagna. It is made using just flour and eggs, then rolled paper-thin by hand using a wooden rolling pin, which helps the pasta develop its distinct textural characteristics.
The interior of the lasagna looks super cool.