Lasagne Bolognese RECIPE
By: Lasagna Goccia d'oro (for six people)
For pasta:
- 600 grams 00 flour
- 6 eggs
- a teaspoon of extra virgin olive oil
For the meat sauce/ragu:
- 200 grams of veal or pork pola
cut into cubes
- 200 grams of turkey pola cut into cubes
- 200 grams of sweet raw ham cut into cubes
- 200 grams of sweetbreads left to soak in cold running water,
peeled and blanched (optional)
- One golden onion
- 2 Bay leaves
- A glass of fresh milk or half a glass of virgin cream,
that emerges from the boiling of fresh milk
- 12 unfinished eggs (chicken ovarinas in embryo)
- A glass of Cognac
- Butter
- White truffle (if desired)
For the sautéed mushrooms:
- 1,200 grams of porcini mushrooms
- A handful of chopped fresh parsley
- 2 cloves of garlic very chopped
- Freshly chopped salt and pepper
- Extra virgin olive oil
For the béchamel:
- 100 grams of butter
- 100 grams of flour
- One liter of fresh milk
- Nutmeg
- Freshly chopped salt and pepper
- Freshly chopped Parmigiano Reggiano
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To prepare the dough, make a well with the flour and add the eggs in the center if you want
also a little oil. Knead carefully and leave to rest for at least half an hour, covering with a clean cloth and damp, or with transparent film.
At this point, roll out the pastry to a not very thin thickness and cut out squares or Rectangles that can be adapted to pan to put in the oven.
Boil the pieces of pasta "al dente" in boiling salted water to which you have added 2 tablespoons of oil, drain them and let them dry on a tea towel.
For the meat sauce, brown the finely chopped onion in butter, add 1-2 bay leaves, and then add the veal and turkey pulp, the sweetbreads (the innards) and the ham, and leave to brown and thicken again. the whole. Douse with Cognac,
blend and cover with milk, cooking for half an hour. If you want, after a few minutes add the "unfinished" eggs and continue cooking for thirty minutes.
Clean the mushrooms, cut them and brown them separately in a pan with oil and garlic over a high heat. At the end of cooking, salt and pepper them and sprinkle them with fresh parsley.
For the béchamel, melt the butter, add the flour while stirring, leave to toast for a few minutes until it begins to darken, pour in the milk, if cold, all at once.
Continue cooking, stirring constantly with a wooden ladle until you obtain a velvety cream.
which needs to be strengthened with grated Parmigiano Reggiano. Then, nutmeg, salt and pepper.
Lightly butter a baking dish and form a layer of dough, pour a layer of hot béchamel sauce, cover with a layer of meat sauce, a layer of porcini mushrooms and sprinkle with freshly grated Parmigiano Reggiano. Again, cover with a layer of dough, smooth with your hands and continue in this way until you have used up everything you have prepared. Don't do more than five layers.
Cover with a sheet of baking paper and cook in a preheated oven at 160-180°C for thirty minutes. Then, remove the paper and put it back in the oven for gratinating for another ten minutes.
Let it rest for five minutes, cut into squares and serve!