Vincisgrassi
Vincisgrassi is the lasagna of the Marche region: thin pasta sheets layered with a rich ragù made with chicken offal and béchamel sauce. Richer and more flavorful than Emilian lasagne, this is the dish for special occasions throughout the Marche.
The name is said to derive from Austrian General Windisch-Graetz, though the dish's origins are far more ancient.
Preparation
- 1
Prepare the pasta dough with flour, eggs, and vin santo. Roll out thin and cut into rectangles.
- 2
Prepare the ragù: brown the soffritto with meat and offal. Add tomato and simmer for 1 hour.
- 3
Prepare the béchamel sauce with nutmeg.
- 4
Blanch the pasta rectangles for 1 minute and dry them.
- 5
In a buttered baking dish, alternate layers of pasta, ragù, béchamel, and Parmigiano.
- 6
Top with béchamel and Parmigiano. Bake at 180°C for 30 minutes.
Chef's Tips
The vin santo in the pasta dough is the Marche touch. The chicken offal in the ragù is traditional and gives wonderful flavor. Let rest for 15 minutes before cutting.