Lasagna of Summer Truffles with Garden Peas
Ingredients
- 2 cups plus 1 tablespoon organic flour
- 3 free range large eggs, slightly beaten
- 8 tablespoons extra-virgin olive oil, plus extra for cooking lasagna
- Salt
- 2.1 ounces summer truffle or preserved
- 2 tablespoons unsalted butter
- 3 tablespoons good port
- 3 1/2 ounces heavy cream
- Freshly ground black pepper
- 3 tablespoons veal stock, optional
- 2.2 pounds small organic garden peas, plus extra for garnish
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