Lasagna in Broth

Clean the chicken, singe it to remove any fluff, and wash it thoroughly. Cut it into even pieces, so it cooks evenly and the meat releases its juices better into the broth.

Immerse the chicken pieces in a large pot with boiling water, onion, whole cloves, cinnamon, nutmeg, lemon zest and freshly ground pepper. Bring to a boil, season with salt to taste and cook over medium heat, skimming as necessary, until the meat comes easily away from the bones.

Arrange the durum wheat semolina on the work surface, add a pinch of salt and make a well. Pour the eggs into the well, gradually incorporating them into the durum wheat semolina and work the dough until you obtain an elastic and consistent loaf, smooth to the touch and free of dry parts.

Flour the rolling pin Or use a pasta machine. Roll out the dough into very thin strips, about 12 centimeters (4.72 in) wide and about 20 centimeters (8 in) long; the dough should be uniform, flexible, and thin enough to cook directly in the broth.

Amalgamate the ground meat with eggs, the Parmigiano Reggiano, salt, and nutmeg. Form chickpea-sized meatballs, maintaining a similar size for even cooking, then cook them in a small amount of broth until firm.

Reduce the scamorza Dice and shred the breast and leg of the boiled hen. Carefully separate the meat from the bones and keep the broth hot: it will be used both to make the baking pan both to accompany the portions.

Pour a little broth into the bottom of a baking pan a fairly high ovenproof dish. Place a layer of raw dough, distribute Parmigiano Reggiano grated, scamorza, meatballs, and shredded meat, then add a ladle of broth. Repeat the layers until all the ingredients are used up.

Cover the baking pan with plenty of broth and cover with a lid or suitable cover. Bake at 180°C (356°F) for about 30 minutes: the pasta should be cooked through and the liquid should be well absorbed, without drying out completely.

To get the crust, discover the baking pan for the last 15 minutes and let the surface brown. Divide the lasagna into portions and serve with more hot broth, so the layers will stay soft and well-hydrated.