Yield: 6 servings
Prep Time: 6 hours
Cook Time: 8 minutes
Ease of Preparation: medium

Recipe courtesy Chef Remi Bancal, Calstock Country Guest House, Tasmania

Ingredients:

2 cups plus 1 tablespoon organic flour
3 free range large eggs, slightly beaten
8 tablespoons extra-virgin olive oil, plus extra for cooking lasagna
Salt
2.1 ounces summer truffle or preserved
2 tablespoons unsalted butter
3 tablespoons good port
3 1/2 ounces heavy cream
Freshly ground black pepper
3 tablespoons veal stock, optional
2.2 pounds small organic garden peas, plus extra for garnish

Instructions:

1. To make the lasagna pasta, in a large bowl, mix flour with egg, 3 tablespoons olive oil and 2 pinches of salt.
   
2. Mix until dough is firm and shiny and then wrap it in plastic wrap. Let rest in the refrigerator for as long as 6 hours.
   
3. Brush and peel truffle and cut into six very fine slices and put aside for lasagna. Cut what's left in very small cubes.
   
4. In a small saucepan, heat butter on low heat, add cubed truffles and sweat.
   
5. Add port and reduce slightly.
   
6. Add cream, season with salt and pepper and let it reduce to half. Set aside.
   
7. In a medium pot of boiling salted water, cook peas for 2-4 minutes, drain and blend in food processor. Cook the extra peas and hold aside for garnish. Season with salt and pepper and drizzle with 5 tablespoons olive oil. Keep warm and set aside.
   
8. To form lasagna noodles, divide dough in 3 pieces. Work with 1 piece and keep the remaining ones covered with a dish towel.
   
9. Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12" x 5". On 1 long side half of this rectangular piece, lay the 6 slices of truffles evenly and then fold the other half over it and roll it again until almost transparent.
   
10. Cut the dough in 6 rectangular sheets 2" x 2 1/2", making sure the truffles sit roughly in the middle. Repeat this operation twice with the 2 other pieces of dough, without the truffles.
    
11. Bring a large pot of salted water to a boil and add a little olive oil.
    
12. Cook 1 piece of noodle to test the time, which should be about 3-4 minutes.
    
13. Cook the remaining lasagna. Drain and put aside in a bowl and coat with some olive oil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.