The Gem Recipe
Goat cheese béchamel, mozzarella, roasted mushrooms, pancetta, whipped ricotta, white truffle oil, crushed red pepper, fresh basil
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Béchamel
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens. Stir in the goat cheese until melted and smooth. Set aside.
- 2
Roast the Mushrooms
Preheat the oven to 200°C (400°F). Toss the sliced mushrooms with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until golden and tender.
- 3
Cook the Pancetta
In a skillet over medium heat, cook the pancetta until crispy. Remove and drain on paper towels.
- 4
Prepare the Whipped Ricotta
In a bowl, whip the ricotta cheese until creamy. Add a pinch of salt and mix well.
- 5
Assemble the Dish
In a baking dish, layer the roasted mushrooms, cooked pancetta, and mozzarella cheese. Pour the goat cheese béchamel over the top. Drizzle with white truffle oil and sprinkle with crushed red pepper.
- 6
Bake
Bake in the preheated oven for about 20 minutes until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from the oven and let cool slightly. Top with fresh basil leaves before serving.