Spinach and Meat Lasagne
calories: high
category: first
cost: high
difficulty: medium
preparation time: 150
Ingredients
Flour 400 gr.
Spinach 200 gr.
Eggs 2
Salt to taste
For the seasoning:
Minced beef 500 gr.
Chicken livers 100 gr.
Butter 100 gr.
Grated Parmesan cheese 100 gr.
Flour 1 teaspoonful
Onions 1
Carrots 1
Celery 1 stalk
Parsley 1 sprig
Thyme a pinch
Bay leaves 2
Truffles 1
Cloves 1
Broth a little
Extra-virgin olive oil 2 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Spinach 200 gr.
Eggs 2
Salt to taste
For the seasoning:
Minced beef 500 gr.
Chicken livers 100 gr.
Butter 100 gr.
Grated Parmesan cheese 100 gr.
Flour 1 teaspoonful
Onions 1
Carrots 1
Celery 1 stalk
Parsley 1 sprig
Thyme a pinch
Bay leaves 2
Truffles 1
Cloves 1
Broth a little
Extra-virgin olive oil 2 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation First prepare the ragł:
Sauté the chopped parsley, carrot and celery with half the butter. Add the meat and mix well covering it with a little broth. Add the aromatic herbs and the salt and pepper according to taste and finish cooking. Slice the chicken livers and brown them in a little butter.
Then prepare the lasagne:
Boil the spinach and slice it finely. Put the flour on the pastry board and make a well in the middle where you put the eggs and the spinach. Start mixing from the inside with your fingers, then knead for ten minutes. When it is ready, roll it out and cut out large squares. Boil them and drain them a little al dente and let them dry.
Grease an oven dish with butter and place the a layer of lasagne first then a little ragł and chicken livers. Sprinkle it with Parmesan cheese and a few flakes of truffles. Start again with a layer of pasta and so on, until all the ingredients have been used up. Cover the last layer with cheese and melted butter. Put it into a hot oven and let the cheese brown, au gratin Serve hot in the oven dish. The Chef's tips Sangiovese di Romagna is an 11.5 to 13°dry ruby red wine to be served at 18° C. Curiosity There are a myriad of recipes for lasagne in Italy but Vincisgrassi is very famous in this country as it is a particularly spicy type of green lasagne
Sauté the chopped parsley, carrot and celery with half the butter. Add the meat and mix well covering it with a little broth. Add the aromatic herbs and the salt and pepper according to taste and finish cooking. Slice the chicken livers and brown them in a little butter.
Then prepare the lasagne:
Boil the spinach and slice it finely. Put the flour on the pastry board and make a well in the middle where you put the eggs and the spinach. Start mixing from the inside with your fingers, then knead for ten minutes. When it is ready, roll it out and cut out large squares. Boil them and drain them a little al dente and let them dry.
Grease an oven dish with butter and place the a layer of lasagne first then a little ragł and chicken livers. Sprinkle it with Parmesan cheese and a few flakes of truffles. Start again with a layer of pasta and so on, until all the ingredients have been used up. Cover the last layer with cheese and melted butter. Put it into a hot oven and let the cheese brown, au gratin Serve hot in the oven dish.
