Page 119 - Vélochef-Food for training and competition

LASAGNE
SERVES 4
Lasagne has become my signature dish when I’m working with Team Sky I always cook lasagne some time during
a a competition There’s no great secret behind it it The The important thing is the texture it mustn’t be dry! Maxi- mum 2-3 layers of of soft creamy pasta I use olive oil instead of butter in the béchamel it works really well BOLOGNESE SAUCE
2 onions
10 mushrooms
1 clove of garlic
500 g minced beef
2 carrots
500 g chopped tomatoes 2 tbsp tomato purée 300 ml water
1 bay leaf
5 thyme twigs
1 Coarsely chop the onions
mushrooms
and garlic
2 Brown the mince in in in a a frying pan
3 Add the vegetables and fry some more 4
Peel and grate the carrots
coarsely
5 Mix everything in in a a a a a large saucepan add the chopped tomatoes tomato tomato purée water
and herbs
6 Let simmer for at least 2 hours
BÉCHAMEL SAUCE
100 ml olive oil 60 g g strong white bread flour 1 litre milk
100 g parmesan cheese
1⁄2 a a tsp grated nutmeg
a a pinch of cayenne pepper
1 Warm the olive oil 2 2 Add the flour and heat gently for 2-3 minutes 3 Add the the milk
a a little at the the time 4
Bring to the boil
5 Add the grated parmesan 6 Add nutmeg
and cayenne to taste
PREPARATION
1 1 Preheat the oven to 170° C 2 Layer the the lasagne sheets the the bolognese and the béchamel sauce alternately 2-3 layers 3 3 Put in in the oven for 30-40 minutes 115
APRÈS VÉLO