Vincisgrassi Lasagne From The Marche Region Recipes

VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)

Steps:

• Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
• Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
• If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce - it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
• Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it's not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

LE MARCHE LASAGNA

Steps:

• Place porchini mushrooms in a small bowl with enough warm water to cover; let stand 30 minutes.
• Drain mushrooms, reserving liquid if desired, for a more pronounced mushroom flavor. Strain liquid through a fine mesh sieve and set aside, if using. Chop mushrooms and set aside.
• Using a piece of kitchen twine, tie together bay leaf, rosemary, and thyme; set aside.
• Melt 12 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and saute for 4 minutes, or until golden brown. Add onions, celery, and carrots, reduce heat to medium, and cook until very soft, about 10 minutes, making sure vegetables do not brown. Reduce heat to medium-low, add tomato paste, and cook, stirring occasionally, for 2 minutes.
• In a large skillet over medium-high heat melt 12 tablespoons butter with 2 tablespoons olive oil. Add pork and cook until golden brown, about 8 minutes. Transfer pork to colander and to drain off excess fat. Discard fat in skillet; set skillet aside. Transfer pork to saucepan with skillet; set aside.
• Set skillet over medium heat. Add Marsala and bring to a boil, stirring with a wooden spoon or spatula, scraping up all the browned bits from the bottom of the pan. Pour Marsala over pork and vegetables. Place saucepan over medium-high heat and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced by one-third. Add mushroom liquid, chicken stock, and cloves; stir to combine. Add herb bundle and push down to submerge in liquid. Partially cover saucepan and continue to let simmer for 2 hours. Remove from heat, season with salt and pepper; set aside to cool. Remove herb bundle.
• Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Add porcini and white mushrooms and cook, stirring, until white mushrooms are soft and slightly golden, about 5 minutes. Fold mushrooms into pork mixture; set aside.
• Preheat oven to 350 degrees with rack in the center.
• Melt remaining 2 tablespoons butter. Brush a 9-by-13-inch baking dish with melted butter. Top with pasta to cover. Sprinkle a generous 1/3 cup cheese over pasta. Ladle or spoon some of the pork mixture over cheese, spreading evenly with the back of ladle or spoon. Top with 1/2 cup bechamel sauce. Repeat process with remaining pasta, cheese, pork mixture, and bechamel sauce, keeping in mind you may not need to use all the pork mixture, and finishing with pasta. Top final layer of pasta with bechamel sauce and sprinkle with cheese.
• Transfer baking dish to a baking sheet and bake until sauce is bubbly, about 25 minutes. Increase heat to 400 degrees and continue baking until crisp on top, about 5 minutes more. Remove from oven and let stand 20 minutes.
• Cut lasagna into squares and serve immediately.

VINCISGRASSI (LASAGNE FROM THE MARCHE REGION)

Steps:

• 1. Chop pancetta, chicken liver, stomach and / or hearts and rabbit fillets, set aside with the minced beef.
• 2. Finely chop onion and carrot.
• 3. In a saucepan, heat 1 tbsp. butter and 1 tbsp. oil and saute onion and carrot, then add the meats. Fry until the minced beef is crumbly, then add wine and broth.
• 4. Add tomato passata and salt, pepper and a pinch of cinnamon to taste
• 5. Cover and simmer on low for about 30 minutes.
• 6. Remove cover and simmer for 20 more minutes on medium heat
• 7. Meanwhile, make the bechamel sauce: melt remaining butter in a pot, stir in flour and fry until golden, then slowly add milk, stirring constantly to avoid lumps.
• 8. Stir until smooth, season with salt, pepper and a little nutmeg to taste and let simmer on lowest heat for 5-10 minutes, stirring
• 9. Preheat static oven to 200°C (400°F) or convection oven to 180°C (350°F). Grease a lasagne form, cover the bottom wth a little of the sauce, then place the first layer of lasagna noodles in the form, add a layer of sauce, then some bechamel, sprinkle a little parmesan over it, then repeat until all the sauce is used up, but some bechamel and parmesan are left over. Cover the last layer of noodles with bechamel, sprinkle with the parmesan and dot with butter flakes.
• 10. Bake for ca. 35 minutes until surface is golden brown