Thomas Keller's Black Winter Truffle “Lasagna” Recipe

Ingredients

For the pasta:

  • 3 ¾ cups plus 1 tablespoon (500 grams) all-purpose flour 
  • 14 large egg yolks
  • 1 whole large egg
  • ¼ cup whole milk
  • 2 tablespoons extra-virgin olive oil

For the sauce mornay:

  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 cups whole milk
  • 3 tablespoons chopped black truffle
  • 1 cup grated Castelmagno cheese
  • Kosher salt

For the sauce périgourdine:

  • ½ cup canola oil
  • 1 ½ pounds chicken bones, cut into small pieces
  • 3 cups chicken stock, plus more as needed
  • 1 cup of ½-inch-diced onions
  • 1 cup of ½-inch-sliced leeks
  • 1 cup of ½-inch-diced carrots
  • 8 cups veal stock, plus more as needed
  • 3 tablespoons chopped black truffles
  • Kosher salt

Tools:

  • Pasta machine

For special occasions, few foods evoke a feeling of luxury and celebration like the otherworldly aroma of fresh truffles.  In this lasagna, fresh winter truffles are paired with silky pasta and rich Castelmagno cheese to create a dish full of powerful flavors. Sauce périgourdine, the traditional French truffle sauce, adds an additional layer of truffle flavor.

For more traditional recipes, check out some of our best lasagna recipes.

Directions

For the pasta:

Put the flour on the work surface and make a well in the center. Add the egg yolks, whole egg, milk, and oil to the well. With your fingertips gradually mix in the flour from the sides, drawing in more flour as the dough thickens. Knead the dough until it is elastic then allow it to rest for approximately 30 minutes. Roll the dough on Level 1 through a pasta machine to fit a 9-inch square baking tray. You will need enough pasta sheets to form 8 layers.

For the sauce mornay:

In a heavy-bottomed saucepan, melt the butter until it foams. Stir in the flour and toast it until you smell a nutty aroma. Whisk in the milk and continue stirring as it comes to a simmer.  Simmer the sauce over low heat for 15 minutes, stirring often to prevent the sauce from burning on the bottom of the pan. Whisk in the truffles and cheese to combine. Pass through a fine-mesh strainer or chinois, season with salt to taste and reserve. 

For the sauce périgourdine:

Heat the canola oil in a wide heavy-bottomed saucepan over medium-high heat. Add the chicken bones to the hot oil and let them roast until well browned on all sides. Discard any rendered fat. Add enough cold water to cover half the bones and bring to a simmer. Reduce the heat and simmer until all liquid has evaporated. Any brown bits that collect at the bottom of your pan will intensify both the color and flavor of the stock. Repeat this step using the chicken stock instead of water. Once the reduction is complete and the bones begin to roast, add the onions, leeks and carrots and cook them until the vegetables are caramelized.

Add enough veal stock to reach approximately three times the volume of the bones and vegetables. Reduce the volume by half then strain twice: first through a coarse strainer, then through a fine-mesh strainer or chinois. Stir in the truffles and add salt to taste. 

To complete, spray the 9-inch square baking tray with non-stick spray. Alternate a layer of pasta with a layer of sauce mornay then with a layer of shaved black truffles until you have 8 layers.  Wrap the tray twice with aluminum foil and bake at 350 degrees for approximately 40 minutes or until fork tender. Refrigerate the lasagna overnight.

To serve, preheat the oven to 350 degrees. Cut the cold lasagna into 4 portions and arrange them on a parchment-lined sheet pan.  Heat in the oven until it is hot throughout. Serve the lasagna with the sauce périgourdine.

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