Vincigrassi Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour plus 1/2 cup reserved,
For bench,
2 cup: Semolina flour,
1/4 cup: Virgin olive oil,
1/4 cup: Vin Santo,
3: Eggs,
Filling:,
4 tbsp: Virgin olive oil,
1 medium: Onion, finely chopped
4 ounce: Panacea, cut into 1/4 inch
Dice,
1 lbs: Chicken livers, roughly
Chopped,
1/2 lbs: Chicken gizzards, roughly
Chopped,
1 lbs: Wild mushrooms, Chanterelles
Porcini or Oyster, sliced
1 cup: Basic tomato sauce, recipe
Follows,
1/2 cup: Chicken stock,
1/2 cup: Dry white wine,
1 Recipe: bechamel sauce,
1 tsp: Freshly grated nutmeg,
5 1/2 cup: Freshly grated Parmigiano,
Directions:
To Prepare Pasta:
Make like basic pasta dough with flour, oil, vino santo and eggs in a
well on a work surface. Roll on second thinnest setting of pasta
machine and cut into lengths to match your lasagna pan. Boil in
salted water for 1 minute and refresh in ice bath. Lay out on towels
to dry.
To Prepare Filling:
In a 12 inch to 14 inch saute pan, heat olive oil over medium heat
until smoking. Add onion and pancetta and cook until soft and golden,
about 8 to 10 minutes. Add chicken livers, gizzards and mushrooms and
cook 8 to 10 minutes until light gray. Add tomato sauce, chicken
stock and wine and cook over low heat for 1 hour until quite thick.
Allow to cool.
To Prepare Lasagna:
Preheat oven to 375 degrees F.
Brush a 14 inch by 9 inch lasagna pan and layer in the following
order from the bottom: chicken liver sauce, pasta, bechamel sauce,
with nutmeg added, and grated cheese (saving at least 1 cup bechamel
sauce for last topping). Place Vincigrassi in oven and bake 35 to 40
minutes until bubbly and hot. Let stand 10 minutes and serve with
grated cheese on top.
Yield: 4 servings
MOLTO MARIO SHOW #MB5707
Semolina Vin Santo Pasta:
Source from luhu.jp
Make like basic pasta dough with flour, oil, vino santo and eggs in a
well on a work surface. Roll on second thinnest setting of pasta
machine and cut into lengths to match your lasagna pan. Boil in
salted water for 1 minute and refresh in ice bath. Lay out on towels
to dry.
To Prepare Filling:
In a 12 inch to 14 inch saute pan, heat olive oil over medium heat
until smoking. Add onion and pancetta and cook until soft and golden,
about 8 to 10 minutes. Add chicken livers, gizzards and mushrooms and
cook 8 to 10 minutes until light gray. Add tomato sauce, chicken
stock and wine and cook over low heat for 1 hour until quite thick.
Allow to cool.
To Prepare Lasagna:
Preheat oven to 375 degrees F.
Brush a 14 inch by 9 inch lasagna pan and layer in the following
order from the bottom: chicken liver sauce, pasta, bechamel sauce,
with nutmeg added, and grated cheese (saving at least 1 cup bechamel
sauce for last topping). Place Vincigrassi in oven and bake 35 to 40
minutes until bubbly and hot. Let stand 10 minutes and serve with
grated cheese on top.
Yield: 4 servings
MOLTO MARIO SHOW #MB5707
Semolina Vin Santo Pasta:
Source from luhu.jp
Tags
Molto