Vodka Alla Lasagne Skewers by Lucy Rosenberg Food Lover

Ingredients

• 12 lasagne sheets
• 18 thin chorizo slices or prosciutto slices
• 1 cup grated parmesan, divided
• 1/2 tsp cracked black pepper
• 1 tbsp olive oil, plus more for drizzling
• 1 shallot, finely sliced
• 3 garlic cloves, finely sliced
• 1/2 tsp chili flakes
• 2 basil stems with leaves
• 3 tbsp tomato paste
• 1 shot vodka
• 2 cups thickened cream
• 1 to 2 cups pasta water
• 1 1/2 tbsp butter, divided
• 1/3 cup grated parmesan
• 1 cup basil leaves
• 1/3 cup neutral oil
• 2 tbsp finely chopped chives
• 1/3 cup grated parmesan, for serving
• Salt, to taste

Instructions

1. Cook the lasagne sheets in salted boiling water for 8 to 10 minutes, then drain and cool until easy to handle.
2. Layer the sheets with chorizo, parmesan, and cracked black pepper, repeating until stacked into 3 compact blocks.
3. Place a tray on top, weigh the stacks down, and freeze for 20 to 30 minutes until firm and compressed.
4. Preheat the oven to 200°C.
5. Sauté the shallot, garlic, chilli flakes, and basil stems in a little oil for 2 to 3 minutes until soft and fragrant.
6. Add 1 tablespoon butter, tomato paste, salt, and pepper, then cook for 3 to 4 minutes until dark red and concentrated.
7. Deglaze with vodka and simmer for 1 minute to cook off the alcohol, then stir in pasta water and cream a little at a time until glossy and bright orange.
8. Simmer the sauce for 15 minutes, remove the basil stems, blend until smooth, then return to the pan and stir in 1/3 cup parmesan and the remaining butter until silky.
9. Blend the basil and neutral oil until smooth, warm gently for 1 minute, then cool over an ice bath and strain.
10. Slice the frozen lasagne stacks into even squares, thread onto skewers, and drizzle with olive oil.
11. Roast for 10 to 12 minutes, turning once, until charred and golden on the edges.
12. Baste generously with vodka sauce, roast for 5 to 7 minutes more until caramelised, then finish with a quick flame if desired.