CHEF'S PROFILE AND RECIPE – JULY 2018

STEFANO BORRA

STEFANO BORRA

CHEF

Chef Stefano comes from Turin, Piedmont. After high school his family pushed him to attend law school where he spent a few years at the university studying law when he decided to pursue his passion for cooking. In 1998 he left the university for France and attended the prestigious Ecole des Arts Culinaires et de l'Hôtellerie in Lyon. This is the school where the great chef Paul Bocuse is president.

Stefano had some experience in fine dining restaurants in France such as Auberge la Fenière in Provence, at Lapérouse in Paris and La Pyramide in Lyon. After his long stint in France he decided to head back to Turin where he started to work for Le Meridien Hotel, Turin and La Pista restaurant as Chef de Cuisine. In 2007 he opened his own restaurant, VO and in 2012 he was awarded with the prestigious Michelin star, that he has confirmed till 2016. Always on the lookout for new experiences, Chef Stefano opted for a radical change in his life and joined the team at Enoteca. 


STEFANO BORRA SHARES A RECIPE

LASAGNA

LASAGNA

Ingredients for Pasta:

500 gr Flour

500 gr Egg Yolk

30 gr Spinach

 

Ingredients for Ragu:

150 gr Minced Beef

150 gr Minced Pork

70 gr Sausage

100 gr Tomatoes

20 gr Olive Oil

30 gr Red Wine

Carrots

Onions

 

Method for Pasta:

  1. Boil spinach in salt water.

  2. Mix flour and eggs in a blender.

  3. Blend the spinach and add to the pasta.

  4. Let the pasta rest in the refrigerator for 1 hour, wrapped in film.

  5. Flatten the pasta in foil 20 mm thick.

  6. Cut the pasta foil into small rectangles and cook some of them in salt water for 1 minute.

  7. Dry the pasta foil for 3 days.

  8. Deep fry part of the dried foil in oil.

 

Method for Ragu:

  1. Put oil in a pan.

  2. Cook carrots and onions for a while.

  3. Add all the meats and cook for a while.

  4. Add red wine.

  5. As soon as the wine evaporates, add the tomato paste.

  6. Cook for a few hours.

 

To Assemble the Lasagna:

On the bottom, place the bechamel in the middle with a little bit of ragu. Then build the layers of normally cooked pasta with the dried and deep fried ones and add a bit of the bechamel and ragu in the middle.