Vincigrassi

Vincigrassi Ingredients

Semolina Vin Santo Pasta:	1 lb Chicken livers, roughly
2 c Flour	1/2 lb Chicken gizzards, roughly
2 c Semolina flour	1 lb Chanterelles, Porcini or
1/4 c Virgin olive oil	1 c Basic tomato sauce
1/4 c Vin santo	1/2 c Chicken stock
3 Eggs	1/2 c Dry white wine
FILLING	1 Recipe bechamel sauce
4 tb Virgin olive oil	1 Easpoon freshly grated
1 md Onion, finely chopped	5 1/2 c Freshly grated Parmigiano
4 oz Pancetta, in 1/4" dice

Instructions for Vincigrassi

To Prepare Pasta: Make like basic pasta dough with flour, oil, vino santo and eggs in a well on a work surface. Roll on second thinnest setting of pasta machine and cut into lengths to match your lasagna pan. Boil in salted water for 1 minute and refresh in ice bath . Lay out on towels to dry. To Prepare Filling: In a 12 inch to 14 inch saute pan, heat olive oil over medium heat until smoking. Add onion and pancetta and cook until soft and golden, about 8 to 10 minutes. Add chicken livers, gizzards and mushrooms and cook 8 to 10 minutes until light gray. Add tomato sauce, chicken stock and wine and cook over low heat for 1 hour until quite thick. Allow to cool. To Prepare Lasagna: Preheat oven to 375 degrees F. Brush a 14 inch by 9 inch lasagna pan and layer in the following order from the bottom: chicken liver sauce, pasta, bechamel sauce, with nutmeg added, and grated cheese (saving at least 1 cup bechamel sauce for last topping). Place Vincigrassi in oven and bake 35 to 40 minutes until bubbly and hot. Let stand 10 minutes and serve with grated cheese on top. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net" on Jan 31, 1997.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Chicken Stock	Eggs	Flour
Ham	Liver	Olive Oil	Onion
Pancetta	Pasta	Tomato	White Wine

for flavor and categorization

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