Little grand lasagne

Little grand lasagne

Piccolo vincisgrassi

By
From
Pasta
Serves
6
Photographer
Laura Edwards

This is a traditional dish of the Marche. The recipe is named for an Austrian-German General called Windisch-Graetz who was passing through the region in 1799 during the Napoleonic rule. The dish – a rich version of lasagne – is still known today as Vincisgrassi, the ‘maccheronical’ translation of his name and – here it is! The original was stuffed full of culinary delights such as chicken livers, giblets, cock’s comb… Here I have limited myself to sweetbreads, ceps and truffles, the undisputed luxuries of today…

Ingredients

Quantity Ingredient
400g Fresh egg pasta, dough
salt and pepper, to taste

Filling

Quantity Ingredient
300g fresh ceps or porcini
100g unsalted butter, for frying
200g veal sweetbreads
50g white truffle from acqualagna, though I prefer the one from Alba
50g parmesan, freshly grated

White sauce ‘bechamel’

Quantity Ingredient
50g unsalted butter
50g plain flour
100ml milk
freshly grated nutmeg

Method

  1. Preheat the oven to 180°C.
  2. Lightly clean the ceps or porcini, then slice them and saute in half of the butter for a few minutes. Add salt and pepper to taste. Blanch the sweetbreads in boiling water to allow them to stiffen a little (5 minutes). Drain and when cooled a bit, discard the sinew. Cut into slices and fry in the remaining butter, in the same pan as the ceps, until brown.
  3. Make the white sauce or bechamel. Melt the butter, stir in the flour then gradually stir in the milk. Stir constantly until the mixture has a good pouring consistency. Season with nutmeg, salt and pepper.
  4. Roll out the pasta either by machine or with a rolling pin to a thickness of 2mm. Cut into 15cm squares. Plunge the pasta into a pan of boiling salted water with a few drops of oil and cook for a minute before draining and arranging on your work surface.
  5. Build a layer of pasta in a 20–25cm diameter ovenproof dish, cutting the squares to fit. Add some slices of cep, slices of sweetbreads and a few slices of truffle. Cover with some white sauce and sprinkle with grated Parmesan. Repeat, layering everything up, until you have used all your ingredients.
  6. Bake in the preheated oven for 15 minutes, and serve.

Alternatives

  • You can of course use this basic idea with a pasta, white sauce, and some ragu bolognese to make a less extravagant baked lasagne. If using dried lasagne pasta, you would need to bake the dish for longer.
Tags:
Antonio
Carluccio
pasta
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