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Schüttelbrot-lasagnette with steamed wild chicory, fresh goat cheese and beer foam

Lasagnette in a different way. Combine this delicious dish with the traditional taste of Schüttelbrot. Enjoy! Bon appétit!

  • Preparation time: 90 min
  • Servings: 4

Ingredients

Pasta dough

  • 100g Schüttelbrot crumbs (finely ground)
  • 200g wheat flour
  • 3 eggs
  • 1 tablespoon olive oil
  • a little salt
  • water

For the wild chicory

  • 200 g. wild chicory
  • 1 shallot
  • 1 tablespoon of honey
  • olive oil
  • salt
  • pepper

For the bear foam

  • 30 g of sugar
  • 200 ml of dark beer
  • 150 ml of vegetable broth
  • 50 g of butter
  • 80 ml of whipped cream
  • salt
  • ground pepper
  • Nutmeg
  • 100 g of fresh goat cheese (for crumbling)

For garnish

  • A few chicory leaves
  • Crumbled Schüttelbrot
  • A little grated Parmesan cheese

Recommendation

As a beverage to accompany this dish, we recommend a Sauvignon wine.

Preparation

For the lasagna dough

  • Finely grind the Schüttelbrot for the dough.
  • Combine the ingredients in a bowl and work them until you get a smooth dough: Schüttelbrot, flour, salt, olive oil, and a little water.
  • Let the dough rest for at least one hour
  • Next, roll out the dough thinly – ideally using a pasta machine so it doesn’t tear.
  • Roll out the dough into a thin sheet (ideally using a pasta machine to avoid tearing)
  • You can cut the dough into 12 strips or use a ring mold to cut out discs, depending on your preference
  • Next, briefly cook the pasta sheets in salted water and then drain them

Beer foam

  • In a small saucepan, caramelize the sugar (without letting it get too dark).
  • Deglaze with the beer and let it simmer gently
  • Add the vegetable broth and continue to simmer gently
  • Season with salt, pepper, and nutmeg
  • Now add the cold butter and cream, and blend everything with an immersion blender until you get a light, fluffy foam.

Chicory

  • Finely chop the shallot for the chicory and sauté it in a little olive oil (set aside some chicory leaves for garnish)
  • Set aside some chicory leaves for decoration.
  • Next, add the chicory and let it wilt slightly
  • Season with salt, pepper, and honey

Serve

  • Crumble the goat cheese and warm it slightly
  • Place the pasta sheet on a plate and top it with sautéed chicory and goat cheese.
  • Continue with the process by layering the lasagna.
  • Once you’ve finished layering the lasagna, garnish with raw chicory leaves, a bit of Parmesan cheese, and Schüttelbrot bread crumbs.
  • Finally, finish with the beer foam and serve.