Vincisgrassi Lasagne From The Marche Region Recipes

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VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)



Vincisgrassi (Wild mushroom & prosciutto lasagne) image

A luxury porcini and Portobello mushroom lasagne with a sumptuous creamy sauce, and a drizzle of truffle oil if you like

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 15

500g chicken stock
30g pack dried porcini mushrooms
2 tbsp olive oil
100g butter
1 bay leaf
300g Portobello mushrooms or chestnut mushrooms, halved and sliced
1 garlic clove , crushed
75g plain flour
500ml hot full-fat milk
100g double cream
140g prosciutto , roughly shredded
handful flat-leaf parsley leaves, chopped
12 sheets fresh lasagne
140g parmesan , about two-thirds finely grated, the rest shaved
truffle oil (optional)

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.

Nutrition Facts : Calories 561 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

LASAGNA VINCISGRASSI



Lasagna Vincisgrassi image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 20

8 tablespoons unsalted butter, melted
1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced
3 cups finely diced onions
1 cup finely diced celery
1 cup finely diced carrots
1 tablespoon tomato paste
1/4 cup extra virgin olive oil
2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice
1 750-milliliter bottle dry Marsala
2 cups veal stock
6 cups chicken stock
3 whole cloves
1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
Salt and black pepper
1 ounce dried porcini
4 cups heavy cream
1 large egg
1 pound cremini mushrooms, finely chopped
5 sheets fresh pasta for lasagna, each about 9 by 12 inches
2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Place 3 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and sauté until starting to brown. Lower heat to medium-low and add onions, celery and carrots. Cook until soft but not brown. Stir in tomato paste and cook 2 minutes.
  • Heat 4 tablespoons butter with 2 tablespoons olive oil in a large sauté pan. Add veal and sauté over medium-high heat until meat starts to brown. Transfer veal to a saucepan, draining it well.
  • Discard fat in sauté pan. Return pan to medium-high heat, add Marsala and boil, loosening residue in pan with a wooden spoon. Cook until reduced to 2 cups. Pour into saucepan. Add veal stock, 2 cups chicken stock, cloves and herbs. Partly cover. Simmer 2 hours. Season with salt and pepper. Set aside.
  • Place porcini in warm water to cover and soak. Meanwhile, combine cream and remaining 4 cups chicken stock in a large saucepan, bring to a simmer and cook about 1 hour, until thickened and reduced to 2 cups. Pour into a blender and process on low, then higher speed. Add egg and process briefly. Taste and season with salt and pepper, strain into a bowl and set aside to cool.
  • Squeeze porcini dry and chop. Add remaining olive oil to a skillet, add all mushrooms and sauté until cremini have started browning. Fold into veal mixture (ragu). Set aside.
  • Bring a large pot of salted water to a boil. Have a large bowl of salted ice water ready. Line a large baking sheet with kitchen towels. Add pasta sheets to boiling water one at a time, cook each 2 minutes then place in ice water. Drain pasta sheets and spread on towels to dry.
  • Preheat oven to 350 degrees. Brush a 9-by-13-inch lasagna pan with remaining butter. Lay a sheet of pasta in pan. Sprinkle with 1/3 cup cheese. Spread about 1/4 of the ragu over cheese. Spread on 1/2 cup cream sauce. Continue layering until covered with last sheet of pasta. Spread with remaining cream sauce, then remaining cheese.
  • Bake 25 minutes, until bubbling. Increase heat to 400 degrees and bake about 5 minutes to brown top. Remove from oven and let stand 20 minutes before cutting in squares and serving.

Nutrition Facts : @context http, Calories 1203, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 81 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 44 grams, Sodium 1907 milligrams, Sugar 13 grams, TransFat 0 grams

LE MARCHE LASAGNA



Le Marche Lasagna image

This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 20

1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
1 bay leaf, preferably fresh
1 sprig fresh rosemary
1 sprig fresh thyme
1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
9 ounces prosciutto, cut into 1/4-inch pieces
4 1/2 cups very finely chopped onions
1 1/2 cups very finely chopped celery
1 1/2 cups very finely chopped carrots
1 tablespoon plus 1 1/2 teaspoons tomato paste
1/4 cup extra-virgin olive oil
3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
6 cups dry Marsala wine
6 cups Fabio Trabocchi's Chicken Stock
4 whole cloves
Coarse salt and freshly ground black pepper
7 1/2 cups finely chopped white mushrooms
4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
4 pounds Homemade Lasagna Noodles, cooked
Fabio Trabocchi's Bechamel Sauce

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.

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