Socca Lasagna

by Luc Salsedo

Ingredients :

• 1 bottle of SoccApéro®.

• 1 eggplant caviar

• Ricotta

• Chanterelle mushrooms

• Olive oil

• Salt and pepper

• Parmesan

Recipe :

• Mushrooms: In a hot pan, brown the mushrooms in a little olive oil. Salt and pepper and set aside.

• The cream: Mix the jar of ricotta with the jar of eggplant caviar. Salt and pepper, set aside.

• Lasagna: Prepare your pancakes with the bottle of SoccApéro®. In a pancake pan, make 4 thin pancakes and set aside.

• Assembly: On the first socca pancake, generously spread the ricotta and eggplant caviar mixture. Add a few spoons of pan-fried mushrooms and a little Parmesan. Cover with the second pancake and repeat the process until the last pancake will cover the lasagna.

• Sprinkle with Parmesan and enjoy immediately!

Chef’s suggestion: Let your imagination run wild …