Photograph of the finished Vincisgrassi

Italy · Lasagna vùng Marche Vincisgrassi

Vincisgrassi

3 hr Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 560 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Chicken giblets Chicken giblets 480 g
  • Photograph of Beef Beef 720 g
  • Photograph of Thick tomato passata Thick tomato passata 240 g
  • Photograph of Fresh milk Fresh milk 1.2 l
  • Photograph of Unsalted butter Unsalted butter 280 g
  • Photograph of Parmigiano cheese Parmigiano cheese 320 g
  • Photograph of Black truffle Black truffle 32 g
  • Photograph of White wine White wine 240 ml

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.

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