Recipe - Vincigrassi

Semolina Vin Santo Pasta:
2 cup Flour
2 cup Semolina flour
One fourth cup Virgin olive oil
One fourth cup Vin santo
3 Eggs

FILLING
4 tablespoon Virgin olive oil
1 md Onion, finely chopped
4 ounce Pancetta, in 1/4" dice
1 pound Chicken livers, roughly
chopped
One half pound Chicken gizzards, roughly
chopped
1 pound Chanterelles, Porcini or
Oyster, cut or sliced up
1 cup Basic tomato sauce
One half cup Chicken stock
One half cup Dry white wine
1 Recipe bechamel sauce
1 Easpoon freshly grated
nutmeg
5 One half cup Freshly grated Parmigiano

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 MCRecipe Digest V1 #461 by "suechef@sover.net"
suechef@sover.net on Jan 31, 1997.