Lasagne sheets with celeriac sauce, olive tapenade and egg yolk

Lasagne sheets with celeriac sauce, olive tapenade and egg yolk
  • Serves icon Serves 4
  • Time icon Hands-on time 40 minutes

Sheets of pasta don’t just have to become lasagne! In Liguria, they’re traditionally served tossed in pesto, but they’re great with any creamy, rich sauce. This silky celeriac pasta is brightened up by green olive tapenade, with a yellow confit egg yolk – inspired by London restaurant Bancone’s signature dish – adding a flourish of richness.

Nutrition: per serving

Calories
466kcals
Fat
34.4g (8.1g saturated)
Protein
14g
Carbohydrates
22.3g (2.1g sugars)
Fibre
5.5g
Salt
0.9g
Calories
466kcals
Fat
34.4g (8.1g saturated)
Protein
14g
Carbohydrates
22.3g (2.1g sugars)
Fibre
5.5g
Salt
0.9g

Ingredients

  • 100ml olive oil, plus 1 tbsp or so extra for the tapenade
  • 4 medium free-range egg yolks
  • 300g celeriac
  • 400g chicken or vegetable stock
  • 50g pitted green olives
  • 2 anchovy fillets, drained (optional)
  • 1⁄2 tsp dijon mustard
  • Handful flatleaf parsley, leaves picked and chopped
  • Lemon juice to taste
  • Knob of unsalted butter
  • 30g parmesan or vegetarian equivalent, finely grated, plus extra to serve
  • Dash cider vinegar
  • 300g fresh lasagne

Specialist kit

  • Fluted pasta wheel (optional)

Method

  1. Turn the oven to 70°C fan/gas 1⁄4 and pour the olive oil into a small ovenproof saucepan or dish. Put the pan/dish in the oven while it heats up. Once it’s reached the full temperature, wait 5 minutes, then carefully add the yolks to the oil. Return to the oven for 30 minutes.
  2. Peel the celeriac and slice thinly, then chop into small pieces. Put the celeriac in a saucepan, cover with the stock and simmer for 15-20 minutes until completely soft (the time will depend on how finely you sliced the celeriac).
  3. Meanwhile, make the tapenade. Put the olives, anchovies (if using), mustard, parsley and 1 tbsp olive oil in a food processor. Pulse into a coarse dressing (you can also do this by hand by finely chopping the ingredients and mixing them together). Taste and season with salt, pepper and lemon juice, then add a little more oil if needed to make a dressing loose enough to drizzle. Set aside.
  4. Strain the celeriac (reserving the stock), then put in a blender with the butter and parmesan. Whizz, adding the reserved stock as needed, until you have a smooth, silky sauce with the consistency of single cream. Taste and season with salt and the cider vinegar, then return to the pan and keep warm over a very low heat.
  5. Bring a pan of salted water to the boil. Cut the pasta sheets into large, randomly shaped pieces, about 4-5 shapes per sheet (use a fluted pasta wheel if you have one). When the celeriac is soft, add the pasta to the water and cook for 2-3 minutes.
  6. Drain the pasta and add to the celeriac sauce, tossing to ensure the sheets are covered. Divide among 4 plates, creating a little well in the centre. Use a spoon to carefully lift the yolks out of the oil and place one in each well. Drizzle over the tapenade and serve immediately, with a crack of black pepper, more parmesan and a final drizzle of oil (you can use the oil the yolks were cooked in). The yolk should be broken and stirred through the dish at the table.

delicious. tips

  1. You can leave out the confit egg yolks if you like – but it’s a great skill to master and well worth the extra 10 minutes.

    A confit egg yolk sounds seriously cheffy and difficult, but it’s actually very simple – you just need to be as gentle as you can with the yolks to ensure they don’t break when adding them to the oil. They’re an easy way to add an impressive finish to all sorts of pasta dishes.

  2. You can make the egg yolks, tapenade and celeriac sauce up to 2 hours before. Gently reheat the sauce before adding to the pasta.

Recipe By

Pollyanna Coupland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Comfort food recipes

Celeriac and smoked mackerel gratin

Peppery smoked mackerel and sweet, earthy celeriac get the gratin...

Save recipe icon Save recipe icon Save recipe

Lasagne recipes

Pasticcio (Greek-style lasagne)

Rigatoni is topped with a rich meat sauce and a...

Save recipe icon Save recipe icon Save recipe

Lasagne recipes

Four cheese lasagne

A truly indulgent, cheesy lasagne is made with mozzarella, provolone,...

Save recipe icon Save recipe icon Save recipe

Gratin recipes

Baked creamy celeriac and potato gratin

This fabulous side dish is a perfect accompaniment to your...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.