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Hankerchief Pasta

This is the ultimate cheat’s pasta. Soft lasagne sheets folded on a plate look and taste so luxurious, and yet require little effort. You can’t go wrong with a scattering of soft cauliflower and crunchy garlic pangritata, either.

Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne

Serves 4

Sourdough pangritata

  • 2-3 slices sourdough bread (stale or fresh)
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • pinch sea salt

Pasta

  • ½ head cauliflower
  • 2 tbsp extra virgin olive oil, plus extra to serve
  • zest of one lemon
  • 8-10 good-quality dried lasagne sheets
  • 2 cups sourdough pangritata
  • 100g parmesan, grated

To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread until small crumbs form. Preheat a non-stick frying pan over a medium heat. Add a drizzle of olive oil, then add the breadcrumbs and fry for around 5 minutes, or until golden and crisp. Season with salt. 

Roughly chop cauliflower florets and leaves. Heat a frying pan over a high heat and add a large drizzle of olive oil, followed by cauliflower and lemon zest. Fry until cauliflower becomes slightly crispy. 

Bring a large pot of salted water to the boil and drop in lasagne sheets. Boil for 12-14 mins until soft. Carefully remove sheets from water with tongs and toss with a little olive oil.

Divide cooked lasagne sheets between plates and top with cauliflower, pangritata and parmesan. Drizzle with a little extra olive oil, if desired.


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