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Marche-style lasagne

  • 1 hour and 45 minutes
  • Medium
  • First Courses
From Marche, a traditional first course rich in flavor. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.
Marche

Ingredients: Per 4 servings

  • 3 oz butter
  • 1 ¾ oz all-purpose flour
  • 5 oz prosciutto cotto (cooked ham)
  • 3 ½ oz ground meat
  • 1 ¾ oz truffle
  • lb heavy cream
  • 4 cups milk
  • salt and pepper to taste

Preparation:

Step 1

Dice the cooked prosciutto.

Marches-style lasagne - step 1

Step 2

Brown the prosciutto in butter in a casserole.

Marches-style lasagne - step 2

Step 3

Add the minced mixed meat and let them brown together.

Marches-style lasagne - step 3

Step 4

Add the flour to the mixture and let it dry up, toasting it gently.

Marches-style lasagne - step 4

Step 5

Add the milk, adjust the salt, and leave cooking for at least half an hour. At the end add the cream, and flavour with the truffle.

Marches-style lasagne - step 5

Step 6

In a buttered oven dish lay the pasta in layers and spread the sauce on top.

Marches-style lasagne - step 6

Step 7

Repeat the operation taking care to alternate the layers, so that the last is of sauce and then cover it over. Sprinkle with the Parmesan cheese and bake at 350°F until the surface is golden brown.

Marches-style lasagne - step 7

Step 8

Remove from the oven and allow to cool slightly before serving the portions.

Marches-style lasagne - step 8

Consigli dello chef:

This lasagne typical of the Macerata area is so popular in the Marche region that people say there is no Christmas without vincisgrassi.

To make sure the dish develops its traditional rich flavor, the best thing would be using ingredients and typical products from the Marche region.

Storia del piatto:

Tradition has it that Vincisgrassi, a dish originally from the Macerata area, was named after an Austrian general, Windisch Graetz, who fought against Napoleon in 1799.
People say that the dish was prepared to honor him.

Actually, this dish was apparently already present in the traditional cuisine of the area: indeed it is mentioned, by the name of princisgras, in Antonio Nebbia’s book “Il Cuoco Maceratese” (the Chef from Macerata) as early as 1783.
Source: Academia Barilla Gastronomic Library.

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