MC TX12 - Open lasagne of roast butternut squash, mushrooms and hazelnuts with carrots in paprika and a chilli and basil butter

Method

• Add 200g flour. Add the egg yolks to the food processor
• Blend until it forms a ball, knead until it’s smooth on a well-floured surface
• Wrap in cling film + leave in the fridge for 30 minutes until slightly firmed
• Chop the butternut squash into 1 cm dice
• Put on a baking tray with 1 tbsp of olive oil, leaves of 2 thyme sprigs, a pinch of paprika + cumin + season with salt + pepper
• Roast at 180° for 8-10mins until golden brown all over
• Cut the carrot into batons + place on baking parchment with a few slices of chilli, a pinch of cumin, 2 pieces of star anise + a knob of butter
• Wrap the carrots up tightly to create a parcel in which the carrots will steam
• Place on a tray in the oven at 180°c for 8-10 mins + leave to cool slightly in the tray
• Roast hazelnuts at 180° for 8-10 mins until brown
• Remove skins by rubbing in a tea towel and then crush them into small pieces
• Finely slice garlic clove and mushrooms + fry for 8 minutes until dry + golden
• Add a knob of butter + cook until soft
• Stir in 5 basil leaves + leave aside
• Roll out pasta + cut into 6 cm squares, boil for 2 mins
• Heat 50g butter + add remaining basil + chili + let infuse for a few minutes
• For sauce:
• Reduce wine to 1/3 volume
• Add cream + vanilla + heat through
• Blend in the butter until foaming with a “cappuccino” effect
• Plating:
• Cut a round piece of pasta with a 5cm diameter cutter
• Brush with basil, chilli + butter
• Using ring to keep the stack stable, layer butternut squash, pasta, mushrooms
• Then top with hazelnuts, a basil leaf, a slice of chilli + sauce or more butter (depending on if making sauce or not)
• Place 3 pieces of carrots around the stack to make a rough triangle