2 tbsp black truffle paste or fresh truffle oil/butter
Finishing Cheeses: 8 oz aged Parmigiano-Reggiano
8 oz fresh Mozzarella di Bufala
Fresh basil/microgreens
Directions
Braise the Short Ribs: Season short ribs with salt and pepper; sear in a heavy Dutch oven until browned. Remove beef, add diced pancetta and mirepoix, cooking until translucent. Stir in tomato paste, deglaze with red wine, and reduce by half. Add crushed San Marzano tomatoes, return short ribs to the pot, cover, and braise at 325°F (160°C) for 3 hours until falling off the bone. Shred the meat into the sauce and discard bones/excess fat.
Make the Truffled Béchamel: Melt butter in a saucepan, whisk in flour, and cook for 2 minutes. Gradually whisk in warm milk until smooth. Simmer until thick enough to coat the back of a spoon. Season with salt, fresh nutmeg, and fold in the black truffle paste off the heat.
Roll Fresh Pasta Sheets: Knead flour and eggs into a smooth dough; rest 30 minutes. Roll out paper-thin sheets using a pasta machine or rolling pin. Blanch sheets in boiling salted water for 30 seconds, then transfer to an ice bath and pat dry.
Assemble the Lasagna:Bottom: Thin coat of truffle Béchamel. Repeat Layers (4–5 thin layers): Fresh pasta sheet, braised short-rib ragù, drizzle of truffle Béchamel, torn Mozzarella di Bufala, and finely micro planed Parmigiano-Reggiano. Top Layer: Pasta sheet, Béchamel, generous Parmigiano-Reggiano, and dots of buffalo mozzarella.
Bake & Serve: Bake uncovered at 375°F (190°C) for 30 minutes until deep golden-brown on top. Let rest 20 minutes before cutting into precise slices. Garnish with micro basil or fresh truffle shavings.
