While not quite on par with a foie gras Double Down or foie gras poutine for pure hybrid excess, Deville Dinerbar's tempura lasagna is a Frankenfood to reckon with. In another Eater Montreal recipe exclusive, chef Kevin Barrett broke down the recipe for this unholy alliance between panko and pasta.
Kevin Barrett's Tempura Lasagna
The inspiration behind the creation of our Tempura Fried Lasagna ties in with the concept of Deville Dinerbar; take the classic food that we grew up on, and add our own unique signature. For this dish, I wanted to put a southern twist on an Italian classic; incorporating the crispy texture of a fried product, with the creamy melted cheese, al dente fresh egg pasta, and spicy pancetta.
The secret to making this is as follows:
1. Lay out an 8 x 10" pasta sheet. Spread with spicy marinara sauce. Layer with pancetta and sprinkle with grated Monterey Jack, Cheddar and Grana Padano.
2. Lay out 1/2 pasta sheet, aligned with the bottom of the first layer. Add spoonfuls of ricotta and sprinkle with grated Monterey Jack, Cheddar and Grana Padano.
3. Now the tricky part: using plastic wrap, roll the pasta in a fashion similar to rolling sushi, making sure to keep the roll tight.
4. Dip the roll in tempura batter and coat with panko breadcrumbs. Deep-fry until golden brown.
5. Slice the roll into 5 pieces. Plate on top of a bed of pomodoro sauce, topped with more sauce and grated cheese.
6. Place under a broiler until the cheese starts to bubble. Sprinkle with grated Grana Padano and fresh basil.
· Deville Dinerbar [Official Site]