Vincisgrassi

The lasagna of Marche: egg puff pastry with ragù white of giblets chicken, ham, mushrooms and nutmeg bechamel sauce.

150 min

6 servings

Medium

Marche

AverageMarche

Vincisgrassi are the baked pasta symbol of the Marche, with a history dating back to the 18th century. The name derives from the Austrian general Alfred von Windischgrätz.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the ragù

40 min

Chop the soffritto and let it wilt in oil. Add the giblets Clean and cut into pieces, brown them well. Add the ham and the soaked and squeezed mushrooms. Deglaze with white wine. Cook over low heat 40 minutes. Season with salt to taste and pepper and add nutmeg.

Prepare the béchamel sauce

10 min

Melt the butter, add the flour, and cook for 2 minutes. Pour in the hot milk. in a thin stream Stirring. Cook until thickened. Season with salt and nutmeg.

Compose and cook

40 min

Roll out the pasta sheet egg, cook briefly in salted water. Alternate layers of puff pastry, ragù, bechamel and Parmigiano Reggiano in one baking dish Buttered. Bake at 180°C (356°F) for 35-40 minutes until golden brown.

Chef's Tips

The giblets must be cleaned carefully: remove any bile pockets from the chicken livers which would make the dish bitter. Dried mushrooms should be soaked in warm water for 20 minutes: use that filtered water in the ragù for added flavor. Vincisgrassi improves the next day.

The story

The traditional recipe includes a ragù white of giblets of chicken (chicken livers, hearts, crests), ham and dried mushrooms — not ground meat as in lasagna Bolognese. This difference makes it a dish with a more delicate and aristocratic flavor. Today the dish is best known in the simplified version with ragù of meat, but the devotees of the Marche tradition keep the original recipe alive.

Ingredients

(14.11 oz) 400 g of 00 flour (for the pastry)
4 eggs (for the pastry)
(10.58 oz) 300 g of giblets of chicken (chicken livers and hearts)
(5.29 oz) 150 g of prosciutto diced
(1.06 oz) 30 g dried porcini mushrooms (soaked)
1 onion, 1 carrot, 1 celery stalk
(3.38 fl oz) 100 ml dry white wine
Salt, pepper, nutmeg
(1.76 oz) 50 g butter (for the béchamel sauce)
(1.76 oz) 50 g flour (for the béchamel sauce)
(16.91 fl oz) 500 ml milk (for the béchamel sauce)
(2.82 oz) 80 g of Parmigiano Reggiano grated

Can't find it in the US?

00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
porcini mushroomsMost US supermarkets
Dried porcini are easy to find
Or: For fresh porcini: cremini or king oyster mushrooms plus a few soaked dried porcini

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