Ingredients for 6-8 servings:
Dough:
350 gr flour
200 gr semolina
3 tbsp Marsala
3 eggs
30 gr butter
Salt
Filling:
200 gr chicken giblets
100 gr sweetbread
1 chicken breast
1 black truffle
30 gr dry mushrooms
Half onion
Broth
Half glass of dry Marsala
80 gr grated Parmesan cheese
Half liter of besciamella (Bechamel)
30 gr butter
2 tbsp of extra virgin olive oil
Salt
Pepper
Ready in: about 90 minutes
Dough:
350 gr flour
200 gr semolina
3 tbsp Marsala
3 eggs
30 gr butter
Salt
Filling:
200 gr chicken giblets
100 gr sweetbread
1 chicken breast
1 black truffle
30 gr dry mushrooms
Half onion
Broth
Half glass of dry Marsala
80 gr grated Parmesan cheese
Half liter of besciamella (Bechamel)
30 gr butter
2 tbsp of extra virgin olive oil
Salt
Pepper
Ready in: about 90 minutes
How to prepare the recipe: "Vincisgrassi":
Let’s start with filling: soak the dry mushrooms into cold water. Parboil the sweetbread, let it cool, cut into little cubes and cook for a few minutes in a pan with a knob of butter. Cut the chicken breast into little strips. Take a casserole and heat butter and oil, put inside the chopped onion and cook it, add chopped mushrooms and chopped truffle, dilute with a little bit of broth. Add the chicken breast, cook it at medium heat, then add the giblets, and several minutes later add the Marsala and let evaporate half of it. Cover with a little hot water, salt, pepper, cook covered at low heat for about 30 minutes. Add the sweetbread.
Let’s make the pasta: knead ingredients, let the dough rest for 15 minutes. Roll the dough, get thin strips, 10 cm wide and 50 cm long. Boil strips into hot boiling salted water, drain halfway through cooking and dip them into cold water, then lie flat them on a squeezed wet towel.
Butter a baking dish and cover the bottom with the strips of pasta. Fill the baking dish alternating layers of lasagne, filling, grated Parmesan cheese and tablespoons of béchamel. Finish with béchamel. Bake “a bagnomaria” (in a water bath), hot oven at 180°C for 30 minutes. Remove from the oven, after 10 minutes remove from the mold and serve.
Preparation time: 60 minutes (+15 of rest)
Cooking time: 90 minutes
Difficulty: medium
Origin: Marche
Notes:
The vincisgrassi, or vincesgrassi, is a kind of regional variant of lasagne, typical of Marche (Ancona and Macerata in particular). It is a first plate which is traditionally seasoned with meat sauce and the addition of bechamel sauce. In traditional recipes you can also find chicken giblets and maybe sweetbreads, marrow, bovine brain or truffle. In the dough of lasagna can be Marsala wine or “vino cotto” (baked wine).
Chef’s advices
Combine with Dogliani Dolcetto, Rosso Piceno, Cirò Rosso.
Let’s start with filling: soak the dry mushrooms into cold water. Parboil the sweetbread, let it cool, cut into little cubes and cook for a few minutes in a pan with a knob of butter. Cut the chicken breast into little strips. Take a casserole and heat butter and oil, put inside the chopped onion and cook it, add chopped mushrooms and chopped truffle, dilute with a little bit of broth. Add the chicken breast, cook it at medium heat, then add the giblets, and several minutes later add the Marsala and let evaporate half of it. Cover with a little hot water, salt, pepper, cook covered at low heat for about 30 minutes. Add the sweetbread.
Let’s make the pasta: knead ingredients, let the dough rest for 15 minutes. Roll the dough, get thin strips, 10 cm wide and 50 cm long. Boil strips into hot boiling salted water, drain halfway through cooking and dip them into cold water, then lie flat them on a squeezed wet towel.
Butter a baking dish and cover the bottom with the strips of pasta. Fill the baking dish alternating layers of lasagne, filling, grated Parmesan cheese and tablespoons of béchamel. Finish with béchamel. Bake “a bagnomaria” (in a water bath), hot oven at 180°C for 30 minutes. Remove from the oven, after 10 minutes remove from the mold and serve.
Preparation time: 60 minutes (+15 of rest)
Cooking time: 90 minutes
Difficulty: medium
Origin: Marche
Notes:
The vincisgrassi, or vincesgrassi, is a kind of regional variant of lasagne, typical of Marche (Ancona and Macerata in particular). It is a first plate which is traditionally seasoned with meat sauce and the addition of bechamel sauce. In traditional recipes you can also find chicken giblets and maybe sweetbreads, marrow, bovine brain or truffle. In the dough of lasagna can be Marsala wine or “vino cotto” (baked wine).
Chef’s advices
Combine with Dogliani Dolcetto, Rosso Piceno, Cirò Rosso.
In the picture, Vincisgrassi
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