With 15th August being a long weekend, we have all the time to dig into the goodness of some fancy meal. It’s time to ditch the usual Jalebi, Laddoo and Samosa and indulge in these Italian dishes or off beat desserts that are surely everything my ordinary. Up you’re A-game and lay the table with these exotic dishes. Independence Day should always been one delectable affair.
Here’s the recipe of Pumpkin Lasagna recipe and Kanafeh from the The Den Bengaluru. The recipe is curated by Chef Abhijeet Khot, Sous Chef, Layla, The Den, Bengaluru
Pumpkin Lasagna
• 1000 gms pumpkin
• 1200 gms ricotta cheese
• 400 gms porcini mushroom
• 250 gms caramelized onion
• 200 gms ghee
• 5 gms black pepper
• 4 gms olive oil
For Sauce
• 2 gms turmeric
• 180 gms onion
• 300 gms white wine
• 1gms saffron
• 400gms yellow capsicum
• 2 gms salt
• 20 gms garlic
• 5 gms chili powder
• 8 gms sugar
• 3 nos lemon
Methods
• Slice the pumpkin thin and layer it in a pan
• Arrange 4 layers of pumpkin with ghee, salt, black pepper
• Put the mixture of ricotta cheese, porcini, caramelized onion on the sliced pumpkin
• Repeat the procedure till we have two layers of cheese and three layers of pumpkin
• Cook it the oven for 45 minutes
• Heat the pepper sauce and place the cooked pumpkin lasagna on it
• Sprinkle chilli powder and olive on it
• Garnish with coriander leaves
Kanafeh
Sugar Syrup
• 100 gm sugar
• 180 ml water
• 2 nos cardamom
• 2 tbsp lemon juice
• 35 ml rose water
Cheese mixture
• 12 gm salt
• 230 gm mozzarella cheese
• 120 gm goat cheese
• 150 gm ricotta cheese
Vermicelli mixture
• 400 gms ghee
• 500 gms vermicelli
Method
• Prepare the sugar syrup by adding all the ingredients and bringing them to a boil to a thick consistency.
• Cut the mozzarella cheese into medium-sized cubes, prepare the cheese mixture by putting all the ingredients in the planetary mixture and blending well.
• For the vermicelli mixture melt the ghee and pour it over the vermicelli and gently mix till the vermicelli gets soaked with the ghee well.
• Assembly - lower base with 50gm vermicelli mix, In the centre 120 gms cheese mixture and top layer with 50gm Vermicelli Mix
Baking temperature – 200 deg C
Baking time – 15 mins till golden brown
