A lasagna? No. In the Marche region there are vincisgrassi. Seven layers of hand-rolled pasta, dipped in béchamel sauce and an old-fashioned ragù, dominated by the flavor of the regaglie.
It is the sunday dish, that of the grandmother. Born between Ancona and Macerata at the end of the eighteenth century, today, thanks also to a work of territorial promotion, the vincisgrassi are back in vogue and tourists ask for them more and more often!
Ingredients for 6 people
For the pastry
350 g flour type 00
150 g re-milled semolina
5 whole eggs
For the ragù
350 g chicken giblets
1 stick of celery
1 white onion
200 g pork pulp
300 g tomato puree
200 g of beef pulp
300 g grated Parmesan cheese PARMIGIANO REGGIANO DOP
100 g bacon
Dry white wine
For the bechamel
500 g milk
50 g flour
50 g butter
I start with the vincisgrassi ragù by cutting the pancetta into strips and cutting the various cuts of meat into small pieces. The pork, the beef and finally the chicken giblets.
Finely chop the celery, carrot and onion and brown them in a saucepan with extra virgin olive oil together with the bacon and two cloves.
I leave it to flavor, add the beef and pork and let it cook for about ten minutes.
I blend with the white wine, let the alcoholic part evaporate and, when the meat reaches a brown color, I add the tomato puree and season with salt and pepper.
I add the chicken giblets, cover with a lid and leave to cook for at least two hours. Turn from time to time adding broth if the sauce were to dry out. Sprinkle with nutmeg.
Put the two flours in a bowl and the eggs in the center. Mix well until you get a smooth dough. I wrap it with plastic wrap and let it rest for a quarter of an hour.
With the help of a pasta machine, I create elongated and rectangular sheets. I already cut them to the right length for the pan that I will use to create the vincisgrassi. With the scraps I get the maltagliati.
I prepare the béchamel starting from the roux and add the warm milk. I simmer and thicken. Add salt and flavor with a little nutmeg. I let it cool by putting a film in contact.
I’m going to assemble the vincisgrassi in a high-sided baking dish. I pour a few tablespoons of sauce on the bottom, then sheath the pan with a first layer of pasta, cover with a generous amount of meat sauce, add the béchamel and sprinkle with grated Parmesan.
I continue like this until at least seven layers of pastry are formed and I finish with a layer of meat sauce mixed with béchamel and a generous handful of Parmesan cheese.
I cook the vincisgrassi in a hot oven at 180 ° C for 30 minutes or in any case until a nice crispy crust has been created on the surface and around the corners.
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Enjoy your meal!