Lasagne Pasquali

Ingredients

For 4 people:

• 1 package of Lasagne Fabbri
• 80g grated Pecorino Toscano Dop

For the ragù:

• 300g ground lamb
• 1 onion
• 1 carrot
• 1 glass of white wine
• Broth
• Fresh herbs (sage, rosemary, thyme, mint, etc.)
• Extra virgin olive oil
• Salt, Pepper

For the yolks:

• 100g egg yolk
• 1 drop of lemon juice
• 2g salt
• 1g pepper
• 100g alginate base (7g/l)
• 200g calcium base (6g/l)
• Rinsing water

Preparation

For the ragù:
Dice the carrots and onions and sauté them with the extra virgin olive oil. Add the ground lamb and brown it well, stirring occasionally. Season with salt and pepper. Deglaze with the white wine. Add the herbs and, if necessary, some broth to complete the cooking.

For the ricotta:
Clean and cut the vegetables (for the fava beans, keep the skin). Blanch the vegetables in boiling water, then cool them in an ice bath. Drain and mix with ricotta and grated lemon zest. Season with olive oil, salt, and pepper.

For the yolks:
Combine the yolks with the lemon juice, salt, and pepper without whisking. Add to the alginate base and blend well. Blend the calcium lactate and water as well. Using a syringe, form yolk-alginate spheres by dropping them directly into the calcium base. Drain and place them in water. Finally, dry them and set them aside.

Cook the lasagne in boiling salted water for 15 minutes. Drain and cool in an ice bath. Dry them and fill with ricotta and ragù, then fold in half. Sprinkle with olive oil and grated pecorino and bake in the oven for a few minutes. Place on a plate and decorate with a little ragù, asparagus/fava beans/artichokes, and the yolk caviar.