Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Flour

  2. 2 cups 125g / 4.4oz Semolina flour

  3. 1/4 cup 59ml Virgin olive oil

  4. 1/4 cup 59ml Vin Santo

  5. 3 Eggs Filling

  6. 4 tablespoons 60ml Virgin olive oil

  7. 1 tablespoon 15ml Onion - finely chopped (medium)

  8. 4 oz 113g Pancetta - cut 1/4" dice

  9. 1 lb 454g / 16oz Chicken livers - roughly chopped

  10. 1/2 lb 227g / 8oz Chicken gizzards - roughly chopped

  11. 1 lb 454g / 16oz Wild mushrooms - sliced

  12. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  13. 1/2 cup 118ml Chicken stock

  14. 1/2 cup 118ml Dry white wine

  15. 1 Bechamel Sauce

  16. 1 teaspoon 5ml Freshly-grated nutmeg

  17. 1 1/2 cups 355ml Freshly-grated Parmigiano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. This recipe yields 4 servings.


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