Among the most famous Apulian cheeses, the burrata is the most unique. Truly a myth of gourmets that is created by cow's milk, that takes on the beautiful round and white shape inside where there is a feast of cream and stracciatella.
In this recipe, this traditional Apulian delicacy is used to flavor the lasagna—a delicious structure of fresh egg pasta that is cooked in the oven and becomes even more fragrant and soft if filled with creamy sauces.
In this white version of lasagna, we add fresh mushrooms.
500 g Lasagna
400 g Burrata
700 ml Bechamel Sauce
200 g Cooked Ham (Slices or Diced)
200 g Porcini Mushrooms (Fresh or Dried)
Grated Parmigiano Reggiano or Pecorino Cheese
1-2 Cloves Garlic
1/2 Glass White Cooking Wine
Add as Needed Butter To Taste Salt
To Taste Pepper
If the mushrooms are fresh, remove the less tender parts under the stem. Immerse in water and wash carefully without breaking them (until the soil residues are removed). Scratch the surface of the mushroom and rinse under running water, then let it dry on a paper towel before slicing the mushrooms very thinly. If you use dried mushrooms (porcini) instead, you need to prepare them by soaking in a bowl with warm water for at least half an hour.
Pour two tablespoons of olive oil into a pan. Once the oil is heated, add one or two cloves of garlic (to taste), then place sliced, mushrooms and let them cook in high heat until golden brown. Lower the heat and deglaze with the white wine, sprinkle a handful of chopped parsley, season with salt and pepper, and cook for about 40 minutes until the mushrooms are fairly tender. If the sauce dries out, blend with other wine or vegetable stock.
Add a little béchamel sauce to lighten the sauce then lower the heat and marinate.
Cut the cooked ham into slices or dices, and pour them into a container with béchamel sauce with some grated cheese. Cut the burrata into small pieces in a container that holds the stracciatella and put aside for later. Take an oven-safe pan and line it with wax paper or grease it with butter. Then place the sheets of dough on the bottom and make the first layer by pouring the mixture of béchamel, ham, and mushrooms. Cover it with the burrata and cut into pieces with plenty of grated cheese. Create the layers until all the ingredients are used up and the pan is filled. Finish by covering the last layer with the sauce of the béchamel mixture, the milk from the burrata, remaining grated cheese, and flakes of butter.
Bake at 356°F for about 30 minutes. You can also use 200 g of cooked ham or sausage sautéed in a pan with a tablespoon of oil and add to the ingredients for the lasagna filling.
For more recipes, Read Burrata House blogs!