General Discussion
11 Aug 2008
Vincigrassi-style lasagne Ingredients: For the sauce 60ml/2fl oz olive oil 400g/14oz porcini mushrooms, sliced 200g/7oz prosciutto or Serrano ham, torn into strips 1.2 litres/2 pints double cream 3 tbsp finely chopped fresh parsley salt and freshly ground black pepper 50g/2oz butter, plus extra for greasing 85g/3oz parmesan, finely grated 55g/2oz fontina cheese, crumbled 450g/1lb fresh ...