Locally foraged nettles, our favorite health-benefit-packed green, with locally foreged morel mushrooms, a flavor combination made by the Gods of Northwest Spring. For the lasagnae, we make a chunky pesto with the nettles, hazelnuts, morels and plenty of pecorino cheese and make the bachamel with morel brown butter. We use fresh egg pasta, plenty of aged pecorino cheese and top with a mix of aged gouda and cave-aged gruyere cheese. The citrus vinaigrette dressing and fried shallots work great on a simple green salad or over asparagus or other roasted veggies.
Serves 4-5.
Nettle Morel Lasagna with Citrus Vinaigrette and Fried Shallots Dressed Salad
$42.00Price
60-75 min (bake time)