Vincisgrassi is a typical lasagne of Le
Marche and one of the tastiest and most popular too. Its name is thought to have originated from an elusive Austrian officer –Windisch Graetz – who besieged the areas of
Ancona and Macerata in 1799. Legend had it that the Austrian general stopped at a house in the country and asked for food, so the owners did their best to prepare a sumptuous meal with what they had available. Others maintain that the recipe had already appeared in a cookery book published in 1784 “Il cuoco maceratese” by the chef Antonio Nebbia, that describes the preparation of special lasagne called "princisgrass". However the case, if there is doubt about the name, there is no doubt at all about the reputation which has accompanied this dish since the early 30s, the years when it gained huge popularity even on the simplest tables. The recipe I suggest is my dad’s milder version of the traditional recipe that includes mushrooms and sometimes truffle scales. Dad used to cook it on Sundays and on special occasions, like birthdays, at Christmas or Easter. I used to stand near him and helped him to assemble the dish. I felt so important when he let me taste the ragout sauce to make sure it was not either too bland or salty. To thank me for helping, dad used to give me some of his béchamel topping, my favourite, it was always so very yummy!
INGREDIENTS
(1) Ready-to-use fresh pasta sheets (about 10 squares)
(2) Ragout
Ingredients:
100 gr pork lean meat or one sausage
400 gr. minced meat
80 gr. chicken giblets (optional)
100 gr of fine chopped carrot, onion and celery
200 gr tomato sauce
One fresh mozzarella
olive oil, fresh butter
aromatic herbs - basil leaves, rosemary, marjoram, to taste
100 gr grated parmesan cheese
dry white wine
a cup of stock
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Preparation:
Finely cut the onion, the carrot and the celery and sauté them in a little olive oil. When they soften, add the sausage in small chunks and stir. After about two minutes add the mince meat. If you use the giblets cut them and add them now (except the liver that will be added only at the last ten minutes). Let brown and then add half a glass of good white wine. When the wine is evaporated, add the tomato sauce and 1-2 ladles of stock or hot water. Season with salt, half a teaspoon of sugar, a pinch of pepper and chilli pepper, basil leaves, rosemary and marjoram. Let simmer for and hour and half, occasionally stirring.
(3) 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.
Cook the sheets of pasta a few at a time in abundant, lightly salted water until they're just al dente (this should take about 2 minutes), fish them out of the pot with a slotted strainer, run them under cold water, and pat them dry. Drain pasta sheets and spread on towels or table cloth to dry.
Lay down a first layer of pasta in aluminium tin previously greased and coated with two-three spoons of ragout sauce. Spread the ragout, the mozzarella dice, some grated parmesan cheese, a little butter and slight grating of nutmeg. Put down another layer of pasta, kinking the pieces slightly to help them absorb sauce, then more meat sauce, butter, mozzarella, parmesan, etc.closing with a layer of pasta. Cover with last sheet of plain pasta. Top with béchamel
Gratinate in a hot oven for at least one hour. The crust should be crisp. Remove from oven, let it stand for a few minutes, then serve, cut in squares.
This dish is best matched with red wine.
Yield: 4-5 servings.
Bon Appétit !
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