Chef Michael Voltaggio

Chef Michael Voltaggio

The Dining Room
at the Langham
1401 South Oak Knoll Avenue
Pasadena, CA 91106
(626) 568-3900




Chef Michael Voltaggio

The Dining Room at the Langham | Los Angeles, CA

Langoustine and Mushroom Lasagna with Porcini Cracker and Fennel
Adapted by
February 2010

Yield: 8 Servings


Langoustine and Mushroom Lasagna, Porcini Cracker, Fennel PollenPorcini Filling:
6 sheets gelatin
350 grams porcini mushrooms
¼ cup extra virgin olive oil
200 grams langoustine stock
40 grams Amontillado sherry
700 grams heavy cream
10 grams agar agar

Porcini Crackers:
400 grams truffle juice
550 grams cooked, chopped porcini mushrooms
250 grams tapioca starch

8 large langoustine
¼ cup canola oil
1 teaspoon tomato paste
1 rib celery, chopped
¼ cup chopped onion
1 Roma tomato, chopped
1 tablespoon minced leeks
1 tablespoon minced fennel
Pinch saffron
1 teaspoon fennel seeds
¼ cup Pernod
1 liter water
2 tablespoons heavy cream
2 tablespoons butter

80 grams egg yolks
20 grams milk
75 grams lobster roe
250 grams all-purpose flour
20 grams extra virgin olive oil
10 grams salt

To Assemble and Serve:
Shaved baby fennel (optional)



For the Porcini Filling:
Put the gelatin sheets in water to bloom. Meanwhile, sweat the mushrooms in the olive oil in a large sauté pan over medium heat. Deglaze with the sherry. Add the langoustine stock and reduce by half. Add the cream and simmer until the mushrooms are tender. Use a hand-held immersion blender to blend the mixture until smooth. Add the agar agar to the mixture and blend again. Bring the mixture to a boil. Blend in the bloomed gelatin sheets and return to a boil. Pour the mixture onto a hotel pan and put in the refrigerator to set. Cut the set filling into rectangles the same size as the pasta.

For the Porcini Crackers:
Reduce the truffle juice to 125 grams. Preheat a combi oven to 100°C and set the dehydrator to 150°F. Preheat the deep-fryer to 390°F. Combine all the ingredients in a food processor and pulse to incorporate. Roll this mixture into a thin dough between two sheets of plastic wrap. Cook in the combi oven at 100% humidity for 15 minutes. Remove from the oven and peel away the plastic. Dehydrate the dough for 2 hours. Break into pieces and deep-fry.

For the Langoustines:
Separate the langoustine heads from the tails and split the tails lengthwise. Chill the tails until service. Chop the heads, reserving all the juices. Heat the canola oil in a sauce pot over high heat and add the langoustine heads; sauté until deep brown in color. Add the tomato paste and vegetables, stirring to distribute the paste. Add the saffron and fennel and stir again to distribute. Once everything is coated, deglaze the mixture with the Pernod, scraping the sides and bottom with a wooden spoon. Add the water and lower the heat to simmer for 20 minutes.

Strain the mixture through a fine chinois into a clean pot over medium-high heat and reduce by half. Add the heavy cream and reduce mixture to a nappe consistency, then whisk in the butter. Season lightly with salt.

For the Pasta:
Set a large pot of water to boil. Whisk together the egg yolks, milk, and lobster roe.  Put the flour in a Robot Coupe and turn it on, slowly adding the egg mixture. When egg mixture is fully incorporated, add the olive oil and salt. Blend until well incorporated. Put contents in a vacuum bag and seal on full power. Remove the dough from vacuum bag and, using a pasta machine to roll it out to the second lowest setting. Cut the pasta into even rectangles for individual lasagnas. Blanch the pasta in boiling water and shock in an ice water bath. Gently pat pasta dry with paper towels.

To Assemble and Serve:
Preheat the oven to 350˚F. Build individual miniature lasagnas by placing a piece of porcini filling between 2 pieces of pasta. Arrange mini lasagnas on a sheet pan with 1 teaspoon of butter on top of each piece. Put the tray in the oven to heat the lasagnas until they are hot to the touch. Meanwhile, drizzle the langoustine tails with olive oil and broil under a salamander for about 2 minutes.

To plate, put one lasagna in the center of a wide, shallow bowl. Using tweezers, remove langoustine flesh from the shells. Place two pieces of langoustine on top of each lasagna. Spoon the langoustine jus over the top. Place chicharrones on top and garnish, if desired, with shaved baby fennel.







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   Published: March 2010