Vincisgrassi are a typical countryside dish of the Marche regional tradition. For this reason, when travelling throughout the region, you will never find two identical versions! It is a tasty variation of lasagna, which is considered to be the celebration dish for the most important days of the year.
What to know
- 400 g di spezzatino di maiale e di manzo
- Rigaglie di pollo a piacere
- 100 g di pancetta non affumicata
- 700 g di passata di pomodoro
- 1 carota
- 2 cipolle
- 1 costa di sedano
- 1 bicchiere di vino bianco secco
- Burro q.b.
- Olio extravergine d’oliva
- 500 g di sfoglia di pasta all’uovo
- 150 ml di besciamella
- Parmigiano grattugiato q.b.
Clean the chicken giblets, removing the green gallbladder (which is very bitter) from liver, wash thoroughly and cut into dices. Separate the liver and mince the meat coarsely. Brown the finely chopped onions and bacon with a knob of butter and a little oil.
When brown, add the ground meat and the minced giblets, except for the liver, which must be browned separately. Add white wine and let it evaporate. Add tomato purée and salt. Cook over moderate heat for at least 1.5 hours. Now add the liver and cook for another 10 minutes.
Recommendations: the meat sauce must be prepared one day before to let it rest.
Boil the pasta pieces until “al dente” (firm) in abundant salty water with a little oil. Drain the pasta pieces, pass them under cold running water and let them dry on a kitchen towel. Butter an oven-proof pan and arrange a layer of pasta on the bottom of the pan, then the meat sauce, the béchamel sauce, and finally sprinkle with a large amount of Parmesan cheese. Keep going like this until ingredients are finished. The last layer must be with meat sauce, béchamel sauce and Parmesan cheese.
Cook in the oven at 180° for 30 minutes. Remove from the oven and let it rest for 15 minutes before serving.