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Pig cheek lasagne

Pig cheek lasagne

Pig cheek lasagne

  • Main
  • medium
  • 8
  • 1 hour 30 minutes, plus 12 hours sous vide cooking

PT1H30M

PT12H

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1
Preheat a water bath to 75℃
2
Add a dash of olive oil to a large frying pan and place over a high heat. Season the pig cheeks well and seal in the hot oil, colouring well. Transfer to a tray and chill
  • 1.5kg pork cheeks, trimmed
  • olive oil
  • salt
3
Combine the sage, fennel seeds and star anise in a piece of muslin cloth to form a bouquet garni. Sweat the onions gently with the bouquet garni in a large pan with a lid
  • 1 bunch of sage, small
  • 5g of fennel seeds
  • 1 star anise
  • 1kg sweet white onion, diced
4
Once the onions have softened, remove the lid and increase the heat until the onions have caramelised. Deglaze the pan with the white wine then add the passata and stir well. Leave the onion mix to chill
  • 200ml of white wine
  • 50ml of passata
5
Divide the pig cheeks between two vacuum bags and add half of the onions to each. Seal in a vacuum chamber, then place in a second bag and reseal. Cook in the water bath for 12 hours
6
To make the pasta dough, sift the flour and salt into the bowl of a food processor and start the motor running. Beat the egg mix and the oil together and pour into the flour
  • 400g of 00 flour
  • 2 free-range eggs, plus enough yolks to make 230g in total
  • 10g of olive oil
  • 14g of flaky sea salt, finely ground
7
Stop the motor, then use the pulse button until a breadcrumb texture is achieved
8
Squeeze a small amount of the dough together to check the texture. Often 2–3 grams of egg will make all the difference so use a rubber spatula to scrape the egg off the sides
9
Tip onto a work surface and knead to bring the dough together. Form into a cylinder and oil lightly. Wrap in cling film and rest in the fridge for at least 30 minutes before using
10
Lightly sweat the vegetables in a frying pan with a dash of oil until just beginning to soften
  • 1 onion, diced
  • 1 celery stick, diced
  • 2 carrots, diced
  • olive oil
11
Drain the pig cheeks over a colander and reduce the cooking liquid to a thick sauce consistency
12
Roughly shred the pig cheeks and combine with the cooking liquid, onions and vegetables in a large bowl. Season well and set aside
13
For the cheese sauce, combine all of the ingredients in a pan and melt gently together. Season to taste
  • 100g of soft cream cheese
  • 100g of double cream
  • 50g of grated Parmesan, plus extra for top
  • 5g of Dijon mustard
14
Roll out the pasta dough to the point where you can just see your fingers through it
15
Preheat the oven to 170°C/gas mark 3
16
To assemble, line a 20x30cm baking tin with foil and oil the inside. Cover the bottom with two slightly overlapping pasta sheets then add half of the pig cheek mix. Repeat and finish with the cheese sauce and a layer of grated Parmesan
17
Bake for 20–30 minutes until bubbling and golden brown
18
Meanwhile, make the tomato sauce. Halve the tomatoes and warm the olive oil in a heavy-based pan. Add the tomatoes, season with salt and allow to stew gently, stirring occasionally until the tomatoes have softened
  • 500g of cherry tomatoes
  • 50ml of extra virgin olive oil
  • flaky sea salt
19
Save a few halves of tomato for garnish and blitz the rest with a hand blender. Pass through a fine sieve
20
To serve, cut the lasagne into portions and place in the centre of the plate, drizzle around the tomato sauce and garnish with salad leaves
  • 1 handful of salad leaves

Ingredients

Metric

Imperial

Pig cheek mix

Vegetables

Pasta

Cheese sauce

Tomato sauce

To plate

  • 1 handful of salad leaves

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