Learn how to make lasagna according to the traditional Le Marche recipes.
Lasagna is a common food in Italy. In Le Marche region it is called vincisgrassi. Apparently this unusual name comes from the general Windisch-Graetz, chief of the Austrian army who fought Napoleon in Ancona and found the time to fall in love with this delicious dish. The traditional lasagna recipe is rather complicated and uses ingredients that are difficult to find in modern kitchens but this plate can be prepared beforehand in big quantities so is well suited for the festive table. I’ll offer here the traditional version with ideas about how to make lasagna for the busy cook. This dish is composed of three main parts; the béchamel sauce, the ragout and the lasagna which is a special sized kind of pasta. Lasagna This rectangular shaped pasta can be bought in most supermarkets and most brands don’t require any previous cooking but if you want to make it at home here is how to make lasagna. Ingredients: 4 cups of all-purpose flour 4-5 eggs On a large cutting board make a mound with most of the flour. In the middle of the flour make a well and fill it with the eggs. With a fork beat the eggs and begin to incorporate the flour. Knead the dough with the heel of your hands until it becomes smooth and elastic. Use the leftover flour to dust the board every now and then. Let the dough rest for at least thirty minutes at room temperature.
With a rolling-pin make the thinnest pasta sheet you can achieve. Watch the video below to see a masterful job of tirare la sfoglia or preparing the pasta. Béchamel Sauce Ingredients: 50 gr. of butter 50 gr. of flour 0.5 l of milk nutmeg salt Melt the butter and mix it with the flour. Slowly add the warm milk, a pinch of salt and a little grated nutmeg. Ragout Ingredients: 100 gr. dry cured ham in small cubes 250 gr. minced meat 1 carrot 1 onion olive oil 2 spoons of concentrated tomato sauce dry white wine chicken giblets (optional) Finely cut the onion and the carrot and fry in a little olive oil with the ham. If you use the giblets cut them and add them now (except the liver that will be added only at the last ten minutes) with the minced meat. Let it brown and then add a little white wine. When the wine is evaporated, add the tomato concentrate diluted in a ladle of stock or hot water. Let simmer for and hour and half. At the last moment add the chicken liver. Lasagna Recipe: Preparation Grease a deep baking dish. Prepare a first layer of pasta, add béchamel sauce, ragout, a little parmesan cheese and butter. Cover with another layer of lasagna, béchamel, ragout, cheese and butter. Carry on until you finish your ingredients. Top with béchamel, parmesan and butter. Let rest for at least tree hours then cook in the hot oven for about half an hour.
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