vincisgrassi (lasagne from the marche region)

Name: Vincisgrassi (Lasagne from the Marche region)
Prep time: 2 h
Cook time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 500 gram(s) lasagna noodles; 100 gram(s) pancetta; 2 rabbit fillets (ca. 200g); 200 gram(s) chicken giblets or; chicken livers; 200 gram(s) ground beef; 1 medium onion; 1 carrot; 300 gram(s) tomato puree (passata); 125 milliliter(s) white wine, dry; 125 milliliter(s) beef broth; 3 tablespoon(s) butter; 1 tablespoon(s) olive oil; 2 tablespoon(s) flour; 500 milliliter(s) milk; 100-200 gram(s) parmigiano-reggiano, grated; salt, pepper, nutmeg to taste; butter for greasing the form and placing dots on top

(1)

review

Recipe by

Marion Wilting

@MiaInGermany

This is the traditional, famous version of lasagne from the Marche region in Italy. When the Austrian general Windischgraetz invaded the Marche region, he was so excited about this dish that they named it after him, but unable to pronounce his name, they made it into "Vincisgrassi". It is different from lasagne in that it is made with "ragu", meat sauce made from different kinds of meat, not minced beef or pork, usually containing chicken giblets. My aunt used chicken liver, stomach and heart, rabbit fillet and beef. You can use minced beef if you don't want to chop up the meat yourself.

(1)

yield 6 serving(s)

prep time 2 Hr

cook time 35 Min

method Bake

Ingredients For vincisgrassi (lasagne from the marche region)

500 g

lasagna noodles
100 g

pancetta
2

rabbit fillets (ca. 200g)
200 g

chicken giblets or
chicken livers
200 g

ground beef
1 md

onion
1

carrot
300 g

tomato puree (passata)
125 ml

white wine, dry
125 ml

beef broth
3 Tbsp

butter
1 Tbsp

olive oil
2 Tbsp

flour
500 ml

milk
100-200 g

parmigiano-reggiano, grated
salt, pepper, nutmeg to taste
butter for greasing the form and placing dots on top

How To Make vincisgrassi (lasagne from the marche region)

1
Chop pancetta, chicken liver, stomach and / or hearts and rabbit fillets, set aside with the minced beef.

2
Finely chop onion and carrot.
3
In a saucepan, heat 1 tbsp. butter and 1 tbsp. oil and saute onion and carrot, then add the meats. Fry until the minced beef is crumbly, then add wine and broth.
4
Add tomato passata and salt, pepper and a pinch of cinnamon to taste
5
Cover and simmer on low for about 30 minutes.
6
Remove cover and simmer for 20 more minutes on medium heat
7
Meanwhile, make the bechamel sauce: melt remaining butter in a pot, stir in flour and fry until golden, then slowly add milk, stirring constantly to avoid lumps.
8
Stir until smooth, season with salt, pepper and a little nutmeg to taste and let simmer on lowest heat for 5-10 minutes, stirring
9
Preheat static oven to 200°C (400°F) or convection oven to 180°C (350°F). Grease a lasagne form, cover the bottom wth a little of the sauce, then place the first layer of lasagna noodles in the form, add a layer of sauce, then some bechamel, sprinkle a little parmesan over it, then repeat until all the sauce is used up, but some bechamel and parmesan are left over. Cover the last layer of noodles with bechamel, sprinkle with the parmesan and dot with butter flakes.
10
Bake for ca. 35 minutes until surface is golden brown
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