| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
Semolina Vin Santo Pasta: |
| 2 |
c |
Flour |
| 2 |
c |
Semolina flour |
| 1/4 |
c |
Virgin olive oil |
| 1/4 |
c |
Vin santo |
| 3 |
|
Eggs |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Onion, finely chopped |
| 4 |
oz |
Pancetta, in 1/4" dice |
| 1 |
lb |
Chicken livers, roughly chopped |
| 1/2 |
lb |
Chicken gizzards, roughly chopped |
| 1 |
lb |
Chanterelles, Porcini or Oyster, sliced |
| 1 |
c |
Basic tomato sauce |
| 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Recipe bechamel sauce |
| 1 |
|
Easpoon freshly grated nutmeg |
| 5 1/2 |
c |
Freshly grated Parmigiano |
INSTRUCTIONS
FILLING
To Prepare Pasta:
Make like basic pasta dough with flour, oil, vino santo and eggs in a well
on a work surface. Roll on second thinnest setting of pasta machine and cut
into lengths to match your lasagna pan. Boil in salted water for 1 minute
and refresh in ice bath . Lay out on towels to dry.
To Prepare Filling:
In a 12 inch to 14 inch saute pan, heat olive oil over medium heat until
smoking. Add onion and pancetta and cook until soft and golden, about 8 to
10 minutes. Add chicken livers, gizzards and mushrooms and cook 8 to 10
minutes until light gray. Add tomato sauce, chicken stock and wine and cook
over low heat for 1 hour until quite thick. Allow to cool.
To Prepare Lasagna:
Preheat oven to 375 degrees F.
Brush a 14 inch by 9 inch lasagna pan and layer in the following order from
the bottom: chicken liver sauce, pasta, bechamel sauce, with nutmeg added,
and grated cheese (saving at least 1 cup bechamel sauce for last topping).
Place Vincigrassi in oven and bake 35 to 40 minutes until bubbly and hot.
Let stand 10 minutes and serve with grated cheese on top.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
<suechef@sover.net> on Jan 31, 1997.
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