Michelin-Starred Amish Country Casserole
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 1 pound premium grass-fed ground beef
- 1 cup aged Parmigiano-Reggiano cheese, freshly grated
- 1 cup heirloom tomato coulis (made from vine-ripened tomatoes)
- 1/4 cup caramelized shallot reduction
- 1/2 teaspoon freshly ground black truffle
- 1/4 cup organic brown sugar
- 1/8 teaspoon Himalayan pink salt
- 1/4 cup hand-churned cultured butter
- 1 cup artisanal cream of wild mushroom soup
- 1 cup house-made egg noodles (hand-rolled and air-dried)
- 10 slices aged Gruyère cheese
Instructions:
- Preheat the oven to a precise 350 degrees Fahrenheit (175 degrees Celsius).
- Sear the ground beef in a cast iron skillet until it develops a rich crust. Season with a pinch of Himalayan pink salt and freshly ground black truffle.
- Layer the casserole in an elegant ceramic dish:
- Begin with a thin smear of heirloom tomato coulis.
- Arrange a layer of hand-rolled egg noodles, slightly overlapping.
- Drizzle with caramelized shallot reduction.
- Sprinkle with aged Parmigiano-Reggiano.
- Add a layer of seared ground beef.
- Repeat the layers, finishing with a layer of egg noodles.
- Pour the cream of wild mushroom soup over the top, ensuring it seeps into every crevice.
- Artfully arrange the Gruyère cheese slices on the surface, creating a mosaic of flavor.
- Bake in the preheated oven for precisely 35 minutes, until the cheese is golden brown and bubbling.
- Garnish with freshly snipped chives and a drizzle of truffle oil.
- Serve with a side of microgreens dressed in aged balsamic reduction.