Vincisgrassi

Method

1. 1 Knead the flour with the egg and a little melted butter for 10 minutes, then let it rest for 40 minutes and roll it out to a thickness of 1 mm.
2. 2 Blanch each sheet of dough for 40 seconds, then spread it on a damp cloth. Do not rinse with cold water so that the dough remains sticky.
3. 3 Simmer minced beef with chicken gizzards and white wine for 50 minutes, then add tomato sauce and simmer for another 20 minutes.
4. 4 The chicken gizzards in the sauce are what distinguish vincisgrassi from lasagna Bologna, giving it a richer, more intense flavor.
5. 5 Melt the butter with the flour and milk for 8 minutes until it becomes béchamel, then sprinkle in Parmigiano.
6. 6 Arrange five layers of pastry sheets between the meat sauce and béchamel, then bake at 180 degrees for 45 minutes and grate the truffles before serving.

With an appliance

• Air fryer 2 hr 30 min

  Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 29 minutes, rotate the tray at minute 14; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.