I got this recipe from the Jamie Oliver 30 minute meals series. I followed the recipe to the letter but it wasn’t well received by my in-house taste tester. I think the words he used were that it was the vilest thing he ever tested. I obviously disagree but I would I would definitely make some changes to the recipe. The original recipe serves about four people, I have halved the recipe to cater for 2 people. Based on this logic you would use 1 lemon zested and juiced. I think I would only add a squeeze of lemon juice as it kind of took over the dish. You could add some fried bacon or pancetta to give it that boost. One consolation about this recipe is that it takes very little time and effort to cook.
• 1 egg yolk
• 60g Parmesan cheese, plus extra
• Squeeze of lemon
• a small bunch of fresh basil
• 250g fresh lasagne sheets
• 1 1/2 tbsp olive oil
• extra virgin olive oil
• sea salt & black pepper
1. Carefully separate the egg and put the yolk into a big serving bowl. Put the whites into a whisking bowl.
2. Add the extra virgin olive oil and a good pinch of salt & pepper to the bowl of egg yolk.
3. Grate the Parmesan in the processor and tip it into the bowl of egg yols with the lemon juice.
4. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle & mortar until you have a green paste, and roughly chop the other half.
5. Add both to the bowl. Stir until everything is mixed together, then season with salt & pepper.
6. Stack the lasagne sheets on a chopping board and carefully slice them into fairly thin strips – do this in batches. Add to the pan of boiling water with a good pinch of salt. Stir, then put the lid on slightly askew and keep it at a hard boil for just 1½ minutes.
7. This pasta must be eaten ASAP to be enjoyed properly. It is best to use a tongs to move o move the pasta to the egg mixture. Fresh pasta is constantly sucking up water so make it slightly looser than it needs to be and it will be perfect at the table. Have a taste. Does it need more salt or Parmesan to balance the lemon juice? If so, adjust then sprinkle over the reserved basil leaves and grate over some extra Parmesan. Take to the table, quickly dress the salad and eat straight away.