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1
To make the lasagna pasta.
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2
In a large bowl, mix the flour with the egg, 3 tablespoons olive oil and 2 pinches of salt.
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3
Mix until dough is firm and shiny, then wrap it in plastic wrap.
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4
Let rest in the refrigerator for as long as 6 hours.
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5
Brush and peel the truffle, and cut into 6 very fine slices and put aside for lasagna.
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6
Cut what's left in very small cubes.
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7
In a small saucepan, heat the butter on low heat, add the cubed truffles and sweat.
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8
Add the port and reduce slightly.
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9
Then add the cream, season with salt and pepper, and let it reduce to half.
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10
Set aside.
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11
In a medium pot of boiling salted water, cook the peas for 2 to 4 minutes, drain, and blend in food processor.
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12
Cook the extra peas and hold aside for garnish.
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13
Season with salt and pepper, and drizzle with 5 tablespoons of olive oil.
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14
Keep warm and set aside.
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15
To lasagna noodles.
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16
Divide the dough in 3 pieces, work with 1 piece, keep the remaining covered with a dish towel.
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17
Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12 by 5-inch.
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18
On one long side half of this rectangular piece, lay the 6 slices of truffles evenly then fold the other half over it and roll it again until almost transparent.
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19
Then cut in 6 rectangular sheets 2 by 2 1/2-inch, making sure the truffles sit roughly in the middle.
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20
Repeat this operation twice with the 2 other pieces of dough, without the truffles.
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21
Bring a large pot of salted water to a boil and add a little olive oil.
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22
Cook 1 piece of noodle to test the time which should be about 3 to 4 minutes.
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23
Cook the remaining lasagna.
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24
Drain and put aside in a bowl and coat with some olive oil.
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25
To serve, place 1 sheet of plain lasagna on each plate, then spoon on the warm pea puree.
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26
Repeat this with 2 more sheets of lasagna, ending with the truffle sheet on top.
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27
Spoon some of the truffle cream on top.
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28
Garnish with a few peas and summer truffle shavings.
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29
Drizzle any left over cream around the lasagna.
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30
Serve immediately.
