Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

smoky portabella barleysagna

ZippylipZippylip Posts: 4,336
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:

image

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).

image

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

image

image

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

image

Meanwhile, grill some portabella mushrooms with some cherry smoke:

image

image

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

image

image

image

Then add the smoky sliced mushrooms:

image

Then the second sheet of ‘pasta’:

image

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

image

Back onto the cooker:

image

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

image

Sliced down:

image

image

On some simple sauce:

image

image

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

image

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: 1,458

    Damn that looks good.

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

    Large & Small BGE

    Stockton Ca.

  • EggcelsiorEggcelsior Posts: 11,538
    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. 

  • ZippylipZippylip Posts: 4,336
    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: 11,538
    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: 14,665
    Really nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
Sign In or Register to comment.