Charcuterie Board with Terrine of Lasagne
Servings: 4-6
Source: Jamie Simpson, Culinary Vegetable Institute
Photo: Michelle Demuth-Bibb
For the Terrine of Lasagne:
- Butter, lardo, or rendered lard
- 1 enameled cast iron Paté Terrine
- 1 pint warm bechamel
- A few spoonfuls of whole-grain mustard
- ¼ lb of Taleggio, diced
- Black pepper
- Fresh thyme
- Salt
- 1 wedge Parmesan cheese, grated
- A few al dente Barilla Lasagne Chef sheets, cut to fit
DIRECTIONS:
- Start by lining your terrine with some sort of fat—butter, lardo, chilled bacon fat—anything that will coat all sides of the terrine.
- Combine the bechamel, whole-grain mustard, Taleggio, black pepper, thyme, and salt in a pot until fully incorporated.
- Grate some Parmesan onto the bottom of the terrine. Place your first layer of pasta followed by a shallow layer of mornay sauce and repeat until you reach the top of the terrine. Top with sauce mornay and finish with grated Parmesan.
- To bake, preheat an oven to 450ºF. Place the terrine on a parchment-lined sheet tray to manage cleanup. Bake until thoroughly browned on all sides.
- Remove from oven and allow to cool to room temperature before removing.
- The terrine should be made in advance.
- When ready to serve, slice the terrine and broil until hot and bubbly.
Serve with any condiments you might find appropriate for a charcuterie board. The pictured concept includes but is not limited to: puffed pasta “crackers,” pickled vegetables, arrabiata, mustard, lardo, coppa, speck ham, parsley pesto, ’nduja, olive tapenade, wilted spinach, and shaved sourdough crostini.
