{"id":45316,"date":"2021-10-25T00:01:00","date_gmt":"2021-10-24T22:01:00","guid":{"rendered":"https:\/\/diariodeestilo.es\/?p=45316"},"modified":"2021-10-26T17:07:50","modified_gmt":"2021-10-26T15:07:50","slug":"carpaccio-of-porcini-mushrooms-and-its-lasagne","status":"publish","type":"post","link":"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/","title":{"rendered":"Carpaccio of ‘porcini mushrooms ‘ and its lasagne"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

For 4 people.<\/p>\n\n\n\n

Difficulty: low.<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

– 400 gr of porcini mushrooms (boletus edulis, <\/em>ceps).<\/p>\n\n\n\n

– 50 ml of EVOO (extra virgin olive oil<\/strong>) for the vinaigrette.<\/p>\n\n\n\n

– 10 grams of apple cider vinegar.<\/p>\n\n\n\n

– 30 gr of Parmesan in very thin slices.<\/p>\n\n\n\n

– Chopped chives (optional). <\/p>\n\n\n\n

– Salt and freshly ground pepper.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

– 6 tablespoons of EVOO (extra virgin olive oil)<\/strong> for the lasagna.<\/p>\n\n\n\n

– 200 gr of trumpets of death.<\/p>\n\n\n\n

– 200 gr of chanterelle or yellow trumpet (camagroc).<\/p>\n\n\n\n

– 250 gr of white or black aubergine (removing the skin) cut into small cubes.<\/p>\n\n\n\n

– 1 medium red pepper, finely chopped.<\/p>\n\n\n\n

 – 400 gr of raw tomato pulp.<\/p>\n\n\n\n

– 1 large onion (preferably purple).<\/p>\n\n\n\n

– 2 garlic cloves, minced.<\/p>\n\n\n\n

– 1 large branch of chopped parsley.<\/p>\n\n\n\n

– 50 ml of liquid cream for cooking.<\/p>\n\n\n\n

– 20 g of butter in small cubes to gratin and something else to smear the gratin mold.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Cooking method:<\/strong><\/p>\n\n\n\n

For the carpaccio<\/em>:<\/strong><\/p>\n\n\n\n

1- We peel the bottoms of the porcini mushrooms from the base thus getting rid of the outer layer, and we carefully clean the tops with a damp cloth removing the impurities gently. We chop the entire central part into very thin slices, from top to bottom (we will have a lot of leftovers that we will use for the lasagne).<\/p>\n\n\n\n

2- We place the slices of porcini mushrooms on a large plate (we will need more than one) and we drizzle on the vinaigrette that we have previously made with EVOO<\/strong>, vinegar, salt, and pepper. A simple and classic vinaigrette.<\/p>\n\n\n\n

3- We end up spreading over 15 gr of parmesan and chopped chives on top if we finally choose to use it.<\/p>\n\n\n\n

4- We serve the carpaccio<\/em> leaving a seasoned part to put together the lasagne.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

For the lasagne:<\/strong><\/p>\n\n\n\n

1- We prepare the filling by first saut\u00e9ing the two types of mushrooms and the leftover unsliced porcini mushrooms in 4 tablespoons of EVOO<\/strong>, a clove of garlic, parsley, all over a high heat. When the mushrooms have released the water, we season and stir them for a minute or two. We keep them to one side.<\/p>\n\n\n\n

2- In the same pan we add the other 2 tablespoons of EVOO<\/strong>, we add the onion that has been cut into thin slices and a clove of garlic. We lower the heat to a medium intensity and keep it on the hob for about 5 or 6 minutes, stirring it often.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

3- We add the aubergine and peppers and continue cooking it in the same way for approximately 5 more minutes.<\/p>\n\n\n\n

4- We mix in the previously saved mushrooms and tomato pulp and cook them by covering the pan for about 5 minutes and then leaving it uncovered for 5 more minutes. We season it to taste with salt and pepper and set it aside.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

5- We smear an ovenproof container with butter and first place a layer of the porcini mushroom carpaccio<\/em>, a generous layer of the mushroom filling that we have cooked, another layer of carpaccio<\/em>, a second layer of filling, and we finish it off with another layer of porcini mushroom carpaccio<\/em>.<\/p>\n\n\n\n

6- We spread the cream on top, as well as the rest of the parmesan shavings, the diced butter, and we place the container under the grill for a few minutes until the top layer is completely au gratin <\/em>with a nice bright golden colour.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Photos and recipe:\u00a0cocinaDsastre<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

For 4 people. Difficulty: low. Ingredients: – 400 gr of porcini mushrooms (boletus edulis, ceps). – 50 ml of EVOO (extra virgin olive oil) for the vinaigrette. – 10 grams of apple cider vinegar. – 30 gr of Parmesan in very thin slices. – Chopped chives (optional). – Salt and freshly ground pepper. – 6 tablespoons of EVOO (extra virgin olive oil) for the lasagna. – 200 gr of trumpets of death. – 200 gr of chanterelle or yellow trumpet (camagroc). – 250 gr of white or black aubergine (removing the skin) cut into small cubes. – 1 medium red pepper, finely chopped.  – 400 gr of raw tomato pulp. – 1 large onion (preferably purple). – 2 garlic cloves, minced. – 1 large branch of chopped parsley. – 50 ml of liquid cream for […]<\/p>\n","protected":false},"author":4,"featured_media":45309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[230,221],"tags":[],"yoast_head":"\nCarpaccio of 'porcini mushrooms ' and its lasagne - Diario de Estilo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carpaccio of 'porcini mushrooms ' and its lasagne - Diario de Estilo\" \/>\n<meta property=\"og:description\" content=\"For 4 people. Difficulty: low. Ingredients: – 400 gr of porcini mushrooms (boletus edulis, ceps). – 50 ml of EVOO (extra virgin olive oil) for the vinaigrette. – 10 grams of apple cider vinegar. – 30 gr of Parmesan in very thin slices. – Chopped chives (optional). – Salt and freshly ground pepper. – 6 tablespoons of EVOO (extra virgin olive oil) for the lasagna. – 200 gr of trumpets of death. – 200 gr of chanterelle or yellow trumpet (camagroc). – 250 gr of white or black aubergine (removing the skin) cut into small cubes. – 1 medium red pepper, finely chopped.  – 400 gr of raw tomato pulp. – 1 large onion (preferably purple). – 2 garlic cloves, minced. – 1 large branch of chopped parsley. – 50 ml of liquid cream for […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/\" \/>\n<meta property=\"og:site_name\" content=\"Diario de Estilo\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-24T22:01:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-10-26T15:07:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/diariodeestilo.es\/wp-content\/uploads\/2021\/10\/6-CARPACCIO-BOLETUS2128-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1722\" \/>\n\t<meta property=\"og:image:height\" content=\"1722\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cocinaDsastre\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cocinaDsastre\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/\",\"url\":\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/\",\"name\":\"Carpaccio of 'porcini mushrooms ' and its lasagne - Diario de Estilo\",\"isPartOf\":{\"@id\":\"https:\/\/diariodeestilo.es\/en\/#website\"},\"datePublished\":\"2021-10-24T22:01:00+00:00\",\"dateModified\":\"2021-10-26T15:07:50+00:00\",\"author\":{\"@id\":\"https:\/\/diariodeestilo.es\/en\/#\/schema\/person\/7b0de6d966dca296687afaad1035739a\"},\"breadcrumb\":{\"@id\":\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/diariodeestilo.es\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Carpaccio of ‘porcini mushrooms ‘ and its lasagne\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/diariodeestilo.es\/en\/#website\",\"url\":\"https:\/\/diariodeestilo.es\/en\/\",\"name\":\"Diario de Estilo\",\"description\":\"by Mariona Planas\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/diariodeestilo.es\/en\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/diariodeestilo.es\/en\/#\/schema\/person\/7b0de6d966dca296687afaad1035739a\",\"name\":\"cocinaDsastre\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/diariodeestilo.es\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/cd9633b9540a60b49acbc69570d259c2?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/cd9633b9540a60b49acbc69570d259c2?s=96&d=mm&r=g\",\"caption\":\"cocinaDsastre\"},\"url\":\"https:\/\/diariodeestilo.es\/en\/author\/cocinadsastre\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Carpaccio of 'porcini mushrooms ' and its lasagne - Diario de Estilo","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/diariodeestilo.es\/en\/2021\/10\/25\/carpaccio-of-porcini-mushrooms-and-its-lasagne\/","og_locale":"en_US","og_type":"article","og_title":"Carpaccio of 'porcini mushrooms ' and its lasagne - Diario de Estilo","og_description":"For 4 people. 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