List of Ingredients
- 1 LB. of white cauliflower
- 1/2 LB. of colored cauliflower florets (green, orange, and purple)
- 1 1/4 CUPS of 00 flour or all-purpose flour
- 1/3 CUP of hazelnut flour
- 12 hazelnuts
- 2 of large eggs
- grated cheese
- extra-virgin olive oil
- salt
- pepper
Method
FOR THE PASTA
Combing flour, hazelnut flour, eggs, and a pinch of salt. Knead until smooth and let rest, covered with a tea towel or bowl, for 1 hour.
Preheat the oven to 400°F. Bring salted water to a boil.
Roll out the pasta very thin (1/16" thick). Cut into 4" squares. Cook the squares in the salted boiling water for 2 minutes, then strain. Place 4 of the squares in a baking pan lined with parchment paper. Top with a bit of grated cheese and a drizzle of oil. Bake for 3 minutes, let cool and break into pieces.
FOR THE CAULIFLOWER CREAM
Bring salted water to a boil. Trim and chop white cauliflower. Separate the colored cauliflower into small florets. Cook white cauliflower in salted boiling water for 10 minutes. Drain with a slotted spoon and blend with a pinch of salt, a drizzle of oil, freshly ground pepper, and 1 Tbsp. grated cheese. Parboil each colored cauliflower separately in salted boiling water for 1 minute: first green florets, then orange, and lastly purple. Strain, drizzle with oil, and sprinkle with salt and pepper. Finely chop 8 hazelnuts and roughly chop 4.
On the serving plates, place 2 Tbsp. cauliflower sauce. Fold the boiled lasagna sheets and place on top of the sauce. Add cauliflower florets, baked lasagna pieces, and chopped hazelnuts. Serve.