Chanterelle lasagna with English peas and Parmesan pudding [Suzanne Goin] from EAT COOK L.A.: Recipes from the City of Angels (page 122) by Aleksandra Crapanzano

  • thyme
  • chiles de arbol
  • Show all ingredients...

  • EYB Comments

    Can substitute morel mushrooms for chanterelle mushrooms.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute morel mushrooms for chanterelle mushrooms.

  • bwhip on June 18, 2019

    This turned out very well, but not quite the way I'd hoped. I wanted it to be more like it appeared in the photos - light and very vegetable-forward. However, using the proportions of ingredients called for, I found the dish to be super creamy, with loads of parmesan pudding, and even a parmesan cream sauce on top. The flavors of those components were wonderful, but to my taste (and the photo) could have been about half as much quantity as called for. I loved the great springtime flavor of the asparagus, peas, pea puree, mushrooms (I used morel), snap peas, tomatoes, etc. There were some other quirks in the recipe, like calling for crushing the chile de arbol, but then saying to remove it when straining. The pasta quantity called for was about double what was needed based on the number of layers the recipe calls for, and definitely requires more cooking time than the recipe called for, since there isn't any additional baking to be done. I might make it again, but I'd make some tweaks.

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