Lasanha do chef Sei Shiroma

4 porções

prepPreheat oven to 250°C / 482°F
40 g / 40 g fresh spinach	Blanch spinach 2 min, ice bath, squeeze dry	Blend spinach, eggs, spinach powder
105 g / 105 g eggs (approximately 2 medium)
1 g / 1 g spinach powder
220 g / 220 g tipo 00 flour	Mix flour & semolina, incorporate green mixture	Roll, cut to 23×26 cm sheets	Blanch pasta sheets 1 min, ice, drain	Layer pasta, ragù, béchamel 3 times	Top with béchamel & Grana Padano, bake until golden
95 g / 95 g semolina
40 g / 40 g pancetta
50 g / 50 g onion	Brown pancetta, sauté soffritto & star anise	Bake covered 250°C / 482°F, 1 hr	Bake uncovered until desired consistency
25 g / 25 g carrot
25 g / 25 g celery
1 star anise
280 g / 280 g ground beef	Brown beef & pork, season with salt, pepper, nutmeg
65 g / 65 g ground pork
0.5 g / 0.5 g black pepper
0.5 g / 0.5 g nutmeg
salt to taste
400 ml / 400 ml peeled tomatoes	Deglaze with red wine
400 ml / 400 ml water	Add tomatoes & water, transfer to baking dish
100 ml / 100 ml red wine
8 g / 8 g butter
55 g / 55 g butter	Melt butter, whisk in flour 1 min	Season béchamel with salt, pepper, nutmeg
55 g / 55 g all-purpose flour
500 ml / 500 ml milk	Gradually whisk in milk, simmer 10–15 min
salt to taste
black pepper to taste
1 g / 1 g nutmeg
250 g / 250 g grated Grana Padano cheese

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