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How To Make Deconstructed Lasagna, Scott Conant Style

Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Up this week, celeb-chef Scott Conant demonstrates how to make Corsair's deconstructed lasagna.

Over the years, Scott Conant has made a name for himself for handmade pastas at his four-star Scarpetta and his dislike of raw onions on the Food Network's Chopped.

In late December 2014 the celeb-chef opened his newest concept in Miami, Corsair. The Mediterranean, "farm-house style" restaurant inside Turnberry Isle Resort in Aventura has a different feel than his previous restaurant ventures. Corsair is more rustic, less show-y, but the pasta still is the star.

The dish garnering the most attention at Corsair isn't his signature polenta — which you can still find on the menu in a different variation — but his deconstructed lasagna. The dish, Conant tells Eater, is meant to showcase the area's seasonal ingredients while helping maintain the integrity of the vegetables. Read: they don't get lost in a sea of sauce and cheese. He tops the layers of roasted veggies with thin sheets of pasta, short ribs and plenty of "funky" (in a good way) taleggio fonduta.

"If that doesn't make people happy, I don't know what does," Conant notes with a smirk. See how he makes this lasagna dish in the gallery above.

— All photos by Giovanny Gutierrez


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