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

Schüttelbrot-Lasagnette mit gedünstetem Feldzichorie, Ziegenfrischkäse und Bierschaum

Lasagnette in a different way. Combine this delicious dish with the traditional taste of Schüttelbrot. This recipe is for 4 people and takes about 1 1/2 hours to make. Enjoy!

Servings: 4 Preparation time: 90 min



Pasta dough

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

Field chicory

  • 200g field chicory
  • 1 shallot
  • 1 tablespoon honey
  • olive oil
  • salt
  • pepper

Beer foam

  • 30g sugar
  • 200ml dark beer
  • 150ml vegetable stock
  • 50g butter
  • 80ml whipped cream
  • salt
  • pepper from the mill
  • nutmeg
  • 100g fresh goat cheese (for crumbling)


  • some chicory leaves
  • crumbs of Schüttelbrot
  • some grated parmesan




Pasta dough:

  1. finely grind the Schüttelbrot for the pasta dough
  2. put the ingredients Schüttelbrot, flour, salt, olive oil and a little water in a bowl and then work into a smooth, supple dough
  3. leave the dough to rest for at least 1 hour

Beer foam:

  1. in a small saucepan, caramelise the sugar (do not let it get too dark)
  2. deglaze with the beer and boil down a little
  3. now add the vegetable stock and boil it down a little as well
  4. season with salt, pepper and nutmeg
  5. now add the cold butter and the cream and process with a hand blender to an airy foam


  1. chop the shallot for the chicory and fry it in a little olive oil (keep some chicory leaves for decoration)
  2. then add the chicory and sauté briefly
  3. season with salt, pepper and honey
  4. roll out the pasta dough thinly (this is best done with a pasta machine so that the dough does not break)
  5. you can cut the dough into 12 strips or cut out round sheets, as you wish
  6. then boil the pasta sheets briefly in salted water and then strain them


  1. crumble the goat’s cheese and warm it slightly
  2. place a pasta sheet on the plate
  3. top the pasta sheet with fried chicory and goat cheese
  4. now place another pasta sheet on top
  5. top this again and finish with another pasta sheet
  6. decorate this with raw chicory leaves, some parmesan and crumbles of Schüttelbrot and finish with the beer foam


As a drink to accompany this dish we recommend a “Sauvignon” wine.