Young Spanish chef Gerard Villaret Horcajo, with significant experiences at Ciel Bleu, a two-star restaurant in Amsterdam, the three-star Vendôme in Cologne, and De Librije in Zwolle, as well as internships with Heston Blumenthal, Eneko Atxa, and Pierre Marcolini, presents a vegetarian "lasagna" suitable for celiacs, where pasta is replaced by celeriac.
Dish photo by: @Diago Arenas-Elements, Inspired by Ciel-Bleu
The dish
A lasagna recipe, not only vegetarian but also gluten-free, comes from Bangkok, as told on the Michelin Guide website by author Pruepat 'Maprang' Songtieng. It is signed by Gerard Villaret Horcajo, a Spanish chef from the Elements restaurant at the Okura Prestige Bangkok Hotel, known for blending French techniques with Asian, mostly Japanese, flavors. In this case, however, it's an Italian culinary staple reimagined in a healthy way for athletes and those with intolerances.
At first glance, nothing is missing: the gratin crust is well-browned and appetizing; the flavors promise to be intense and soothing. However, the recipe, truth be told, bears a closer resemblance to an eggplant parmigiana or moussaka, and is also quick to prepare at home. The chef recommends serving it with a refreshing tuft of green salad and freezing any leftovers for later regeneration. The recommended pairing by Antonio Boco, a Gambero Rosso signature, is a Narni Ciliegiolo, Brecciaro by Leonardo Bussoletti.
VEGETARIAN AND GLUTEN-FREE CELERIAC LASAGNA BY GERARD VILLARET HORCAJO
Ingredients for 4 people
- 1 celeriac
- 1 leek
- 3 cloves of garlic
- 4 red tomatoes
- 2 tablespoons of olive oil for cooking
- Sea salt
- Black pepper
- 800g diced canned tomato pulp
- 1 tablespoon dried oregano
- 15g fresh basil leaves
- 40g butter
- 40g flour
- 500ml milk
- Nutmeg or aka miso
- 150g grated Comté or Parmigiano Reggiano
- Black truffle (optional)
Method
Finely chop the leek and garlic, and dice the tomatoes into small cubes.
Heat a pan, sauté the aromatics in oil for 3 minutes, half-way through season with salt and pepper.
Add fresh tomato cubes onto the pan, lower the flame after 1 minute, and incorporate canned pulp with oregano. Simmer for 30 minutes. Adjust salt, pepper, and sugar as needed.
Add finely chopped basil leaves and mix.
Peel and thinly slice the celeriac; they will replace your lasagna sheets.
Boil them in salted water for a few minutes until softened. Drain and dry with kitchen paper.
For béchamel, melt the butter in a thick-bottomed saucepan, add the flour and stir until you get a smooth mixture. Cook for 2-3 minutes, stirring continuously.
When roux starts forming, pour the milk gradually while whisking. When fully absorbed, slowly add more milk while stirring until the sauce thickens slightly. Reduce the flame to a minimum and let it thicken for a few minutes, stirring constantly.
Season with salt, freshly ground pepper, a pinch of nutmeg, or aka miso.
Preheat the oven to 190°C. Grease the baking dish with oil, spread some tomato and leek sauce, then cover with the celeriac sheets and béchamel. Repeat each layer again until ingredients are used, then sprinkle with grated aged cheese.
Bake for 30-35 minutes until it becomes golden on the surface. If available, garnish with some black truffle shavings before serving.
