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

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!

Preparation

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

Chicory:

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

Serve:

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

Recommended Products