Enjoy this recipe of chef Natividad Lacal with our Ramiro II Cava Brut Rosado
Black pudding and wild mushrooms lasagna
- 600 g rice black pudding from Aragón
- 250 g king oyster mushrooms
- 250 g portobello mushrooms
- 500 ml milk
- 100 g flour
- 750 ml water
- 9 egg lasagna sheets
- 1 table spoon of dry ground porcini mushroom
- 75 g butter
- salt, water, ground white pepper
- Extra virgin olive oil
- 750 g fresh plum tomatoes or ½ Kg. canned crush tomato
- 100 g onion from Fuentes
- grated cheese to taste
- 25 g butter
- For the lasagna: On a grill, brown the skinless slices of black pudding, as well as the sliced portobello mushrooms and king oyster mushrooms. Prepare a béchamel sauce and add the 1 tablespoon of dry ground porcini mushroom. Thin it with the water used to cook the dry lasagna sheets in the oven.
- Place the browned black pudding in a bowl and chop with a spatula. Add the king oyster and portobello mushrooms and 150 ml. of béchamel sauce. Stir and reserve.
- Cover the bottom of a deep oven dish with some of the béchamel sauce, place 3 lasagna sheets on top and cover with half of the black pudding and mushroom mixture. Repeat with 3 lasagna sheets, béchamel sauce and the other half of the mixture. Top with another 3 lasagna sheets and the remainder of the béchamel sauce.
- The bechamel sauce should be a Little watery to compensate for thickening as it cooks in the oven. Place in the oven at 150 C° for 30 minutes. When it is cooked, cover with the grated cheese and dot with butter and gratin the surface.
- For the tomato sauce: In a deep pot add olive oil and the diced onion. Gently fry and add the tomatoes, peeled and chopped into pieces. Allow it to cook, with a little salt for 25 minutes over a low simmer. Blend in a food processer.
- Accompany each slice of lasagna with small amount of tomato sauce.
Natividad Lacal Arantegui
Nati Lacal is a former civil servant who learned to cook out of necessity. She came to find that she had a natural inclination for it. One fine day, along with her husband, they decided to try running a beach bar to see how they would fare. A short while after that, they launched La Rebotica, a unique place well worth the detour from the main Mudéjar highway.
The fortuitous timing coincided with the production of the movie ‘TIERRA’ being filmed in Cariñena, boosting their reputation and coffers. La Rebotica became a landmark restaurant where one can taste the flavors of the earth.
The recipe of Black pudding as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.