|  Yield:
4-6 Servings
Ingredients:
Lasagna Dough:
- 14 ounces all-purpose flour
- 2 ounces bitter cocoa powder
- Pinch of salt
- 3-4 eggs
- 1 Tablespoon black truffle paste
- 4 ounces Kahlua liquor
Pesto:
- 8 ounces pine nuts
- 5 cloves garlic
- Pinch of salt
- 1 cup extra virgin olive oil
- 1 pound basil leaves
- 4 ounces parmesan cheese, grated
Additional:
- Parmesan cheese, shaved
- Edible orchids
Method:
For Lasagna Dough:
Blend all ingredients in an electric mixer set to a low speed
for approximately 5 minutes, or until the dough no longer
sticks to your finger. Form the dough into a ball, wrap it
tightly in plastic, and allow to rest for at least 30 minutes.
Divide the dough in half; wrap the half you are not working
with in plastic until ready for use. Using a pasta machine,
roll out the dough to 1/16-inch thickness. Cut the sheet of
dough into 4-inch squares. Lay the squares in a sheet pan,
with enough flour between layers so the pasta does not stick
together; refrigerate.
For Pesto:
Put the pine nuts, garlic, salt, and ½ cup of the olive
oil in a blender and mix well until it becomes very thin and
creamy. Add the basil and blend again; add the cheese and
remaining oil. Blend for an additional 10 seconds. If you
prefer a smoother pesto, add 1-2 Tablespoons of water and
mix well.
To Assemble and Serve:
Pre-heat the oven to 375°F.
Remove the lasagna from the refrigerator. Cook the pasta
in a pot of salted boiling water for 3 minutes; strain. Place
1 Tablespoon of pesto on each oven-proof serving plate. Place
1 piece of lasagna on top of the pesto. Continue to layer
the remaining pesto and lasagna, finishing with pesto as the
top layer. Sprinkle the top of each dish with shaved parmesan
cheese; place dishes in the oven and bake for 5 minutes. Garnish
with an edible orchid, and serve immediately.
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