Lasagnetta Croccante from chef de cuisine Sandro Romano of Armani Ristorante in New York City.
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Lasagnetta Croccante

Sandro Romano, Armani Ristorante, New York City - October 2nd, 2013

For 4 servings

Dough:

  • 1/2 lb. 00, pizza, or all-purpose flour
  • 8 oz. egg yolks

Mix together flour and egg yolks; knead into dough; let rest in refrigerator.

Lasagnetta:

  • 4 med. Italian eggplants, peeled and sliced into 1/4" rounds
  • 4 med. beefsteak tomatoes, peeled, sliced, seeded, and sliced into 1/4" rounds
  • 1/2 cup garlic-infused olive oil
  • 1 cup reduced tomato sauce
  • 12 oz. smoked Scamorza or Provola cheese, grated and divided into 16 portions
  • 1 cup béchamel sauce
  • 2 cups Parmigiano-Reggiano, grated and divided into 4 portions
  • 6 basil leaves, julienned
  • 1/4 cup dried oregano
  • salt
  • black pepper, freshly ground
  • 1/4 cup dried thyme
  1. Place eggplant and tomato on parchment-lined baking sheets; brush with garlic oil; season with salt, pepper, and thyme.

  2. Bake separately: eggplant at 350˚F until golden brown (approximately 20 minutes), and tomato at 210˚F until slightly dried (approximately 2 hours).

  3. Roll out 1/16"-thick sheets of dough; use mold to cut 16 4" rounds of dough; blanch dough in salted boiling water; transfer to ice bath to stop cooking process; reserve on paper towel to dry.

  4. Place 4 dough rounds on oiled baking pan; layer tomato, eggplant, tomato sauce, Scamorza cheese, julienned basil, dried oregano, and béchamel sauce; repeat three times, topping final round with Parmigiano; bake at 350˚F 15 minutes.

Sauce:

  • 1 cup heavy cream
  • 4 Tbsps. Parmigiano-Reggiano cheese, grated

Boil cream; reduce by half; add cheese, stirring until dissolved.

Assembly:

Divide and spoon sauce evenly onto center of plates; place one lasagnetta in center of sauce.