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smoky portabella barleysagna

ZippylipZippylip Posts: 4,482
I love lasagna as much as the next guy but wanted one with pasta that had some kick back. I’m a huge fan of barley, love its texture & resiliency so I figured it might have potential as a substitute for pasta if it could be formed into lasagna sheets in its natural intact form. This was the first experiment:

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Begin with a one cup batch, cook it down till sludge-like then spread it out on a plastic wrap lined cookie sheet to a uniform thickness, then another sheet on top with some weight (I used a 5lb bag of rice). Into the fridge to set up (plan being that the starch would cement it all together to form a workable sheet).

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The next day: removed the plastic wrap & sliced the barley sheets to fit the Pyrex dish:

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So far so good, it held together. Here’s a small section trimmed off the side:

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Meanwhile, grill some portabella mushrooms with some cherry smoke:

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To the dish add whole milk ricotta that has been sufficiently flogged with air, locatelli, salt & pepper:

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Then add the smoky sliced mushrooms:

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Then the second sheet of ‘pasta’:

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Top off with some mozzarella, olive oil, & herbs:

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Back onto the cooker:

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I baked this for about 30 minutes, around 350, just to get everything welded together & add a nice hint of smoke:

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Sliced down:

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On some simple sauce:

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It was so good I hadda go in for a second:

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This was tasty as hell & no harder or easier than making it with traditional lasagna sheets. It accomplished the desired effect, a texture difference between the pasta & the other ingredients. Probably has some health benefits as well over the alternative

Comments

  • bud812bud812 Posts: 1,660

    Damn that looks good.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • EggcelsiorEggcelsior Posts: 12,514
    Nice! I am just used to barley in beer and soup. I wonder if you can use straight barley flour to make the noodles...
  • nice zipppy. great post. 
    Keeping it Weird in the ATX
  • ZippylipZippylip Posts: 4,482
    Nice! I am just used to barley in beer and soup. I wonder if you can use straight barley flour to make the noodles...
    I can't see why not, but that would defeat the purpose (mine anyway).  I was going for that chewy texture that barley has in its whole form rather than just another sheet of actual pasta that blends into the dish texture-wise. 
  • EggcelsiorEggcelsior Posts: 12,514
    I was thinking that the barley flour may be a good alternative to plain flour for pasta. I get your point about the texture, though.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    You get the THINKING OUTSIDE THE BOX award for this! Looks awesome. I will try this
    LBGE
    Go Dawgs! - Marietta, GA
  • henapplehenapple Posts: 15,574
    Really nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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