Boyle

Inspired by

Brooklyn Nine-Nine

Detective Jake Peralta is a good enough cop that has never had to work that hard or follow the rules too closely. That is, until the precinct gets a new commanding officer, Captain Ray Holt, who reminds this hotshot cop to respect the badge.

Jake may have collared more criminals, but Detective Amy Santiago is close behind, and she’s keenly aware of how many arrests she needs to close the gap. Amy’s the first girl in the family to put on a police uniform, and suffice it to say: she’s extremely competitive…about everything.

Also working cases in Brooklyn’s 99th precinct is Sergeant Terry Jeffords, a linebacker of a man who’s lost his nerve because a year ago, his wife had twin baby girls and he can’t imagine not seeing them grow up. Detective Charles Boyle is the precinct’s workhorse; he’s not that brilliant, he’s not physically gifted, but he tries harder than anyone else. Charles pines for Detective Rosa Diaz with whom he stands no chance at all. Rosa is simultaneously tough, sexy and scary as hell. Cleaning up everyone’s mess is Gina Linetti, the eccentric, civilian office manager who somehow gets involved in everyone’s business.

Together, these tightly knit – or is it tightly wound? – cops interrogate suspects, arrest perps and solve murders. But, ultimately, BROOKLYN NINE-NINE is a workplace comedy that’s not really about the job. It’s about the men and women behind the badge – singing karaoke, grabbing a beer and hitting on each other – all while protecting the fine people of Brooklyn.

Jake
Terry
Amy
Rosa
Captain Holt
Boyle

Boyle’s Luscious Lasagne

Yields6 ServingsDifficultyIntermediate
Prep Time15 minsCook Time45 minsTotal Time1 hr

As Boyle is an American-Italian foodie, I wanted to create an over-the-top dish to match his perfectionist personality. I've always found lasagnes to be quite lengthly so I found an alternative dish to work from:

Vinvisgrassi (like a posh lasagne pasta baked with parma ham) comes from Le Marche in Italy. Sandwiched between Umbria and the coast, Le Marche’s cuisine has picked up influences from sea traders from Eastern Europe and a community of Portugese Jews. One of its most famous dishes, vincisgrassi, is both attributed to General Windischgrätz who fought Napoleon at Ancona and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.

 30 g Dried Porcini
 500 ml Double Cream
 500 ml Chicken Stock
 1 Bay Leaf
 Olive Oil
 400 g Chestnut Mushrooms (finely chopped)
 2 tbsp Parsley
 300 g Parma Ham (shredded)
 1 Egg
 Lasagne Sheets
 100 g Parmesan
 25 g Butter

1

Preheat the oven to 200ºC or 180ºC fan. Cover the porcini in boiling water in a bowl. Put the cream, stock, and bay leaf in a wok and bring to a simmer, then reduce by half the quantity. Remove the porcini, squeeze dry and then finely chop Add the porcini water to the cream liquid whilst reducing.

2

In a large frying pan add the olive oil. Add the mushrooms, porcini and cook until brown. Take off the heat and stir in the parsley and ham. Pour the cream mixture into a blender, removing the bay leaf and mix for 10 seconds. Add the egg and mix for 20 seconds until combined.

3

Boil the pasta for 1-2 minutes each and then drain. Brush a baking dish with softened butter and add a layer of pasta to the dish. Ladle cream onto the pasta then sprinkle with parmesan. Then scatter the mushroom mix over. Repeat until you've used up all the mushroom filling. Finish with pasta on top then a layer of cream mixture and then cheese. For guidance, only use 3-5 pasta layers.

4

Bake for 20 minutes or until it is bubbling. Turn up the heat at the end to brown the cheese if you wish, then divide and serve.

Ingredients

 30 g Dried Porcini
 500 ml Double Cream
 500 ml Chicken Stock
 1 Bay Leaf
 Olive Oil
 400 g Chestnut Mushrooms (finely chopped)
 2 tbsp Parsley
 300 g Parma Ham (shredded)
 1 Egg
 Lasagne Sheets
 100 g Parmesan
 25 g Butter

Directions

1

Preheat the oven to 200ºC or 180ºC fan. Cover the porcini in boiling water in a bowl. Put the cream, stock, and bay leaf in a wok and bring to a simmer, then reduce by half the quantity. Remove the porcini, squeeze dry and then finely chop Add the porcini water to the cream liquid whilst reducing.

2

In a large frying pan add the olive oil. Add the mushrooms, porcini and cook until brown. Take off the heat and stir in the parsley and ham. Pour the cream mixture into a blender, removing the bay leaf and mix for 10 seconds. Add the egg and mix for 20 seconds until combined.

3

Boil the pasta for 1-2 minutes each and then drain. Brush a baking dish with softened butter and add a layer of pasta to the dish. Ladle cream onto the pasta then sprinkle with parmesan. Then scatter the mushroom mix over. Repeat until you've used up all the mushroom filling. Finish with pasta on top then a layer of cream mixture and then cheese. For guidance, only use 3-5 pasta layers.

4

Bake for 20 minutes or until it is bubbling. Turn up the heat at the end to brown the cheese if you wish, then divide and serve.

Boyle’s Luscious Lasagne
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