First courses
By:
Vito Gnazzo
Lasagna with Prosciutto Gran Biscotto Rovagnati
Time:
Difficulty:
90 min
INGREDIENTS
(6 people)
6 pieces fresh egg pasta (same as for the tortelli)
¼ lb fresh ricotta
3 oz smoked mozzarella, chopped
3 oz Parmigiano Reggiano, grated
1/3 lb Prosciutto Cotto Gran Biscotto Rovagnati, thinly-sliced
For the ragù:
1 lb Italian sweet sausage
6 oz canned Italian cherry tomatoes
6 oz meat broth
1 small red onion
2 stalks of celery
1 medium carrot
1 clove Garlic
3 oz red wine
2 Tbsp extra virgin olive oil (EVOO)
1 bunch of fresh thyme
6 pieces fresh egg pasta (same as for the tortelli)
¼ lb fresh ricotta
3 oz smoked mozzarella, chopped
3 oz Parmigiano Reggiano, grated
1/3 lb Prosciutto Cotto Gran Biscotto Rovagnati, thinly-sliced
For the ragù:
1 lb Italian sweet sausage
6 oz canned Italian cherry tomatoes
6 oz meat broth
1 small red onion
2 stalks of celery
1 medium carrot
1 clove Garlic
3 oz red wine
2 Tbsp extra virgin olive oil (EVOO)
1 bunch of fresh thyme
Wash and very finely cut the vegetables.
In a large skillet, add olive oil and the vegetables, and cook until golden brown.
Add the sausage (in small pieces), and keep cooking over high heat for 2-3 minutes.
Add the wine, and let evaporate. Combine tomatoes, meat broth (if not available, use water), thyme (leaves only).
Let simmer for 1 hour, stirring occasionally. In a large pot, boil the pasta for 1 minute, then chill in cold water; dry and lay on kitchen towel. In a 13”x9” baking dish, add some ragù, and cover with pasta.
Cover with some more ragù, chopped mozzarella, ricotta, Parmigiano Reggiano and Prosciutto Cotto Gran Biscotto Rovagnati.
Repeat, creating two more layers.
Top the last layer with the remaining ragù and Parmigiano Reggiano.
Bake at 375 degrees (F), covered with aluminum foil for 25 minutes, then uncovered for 25 more minutes, or until it has a golden color.
Let stand 20 minutes. Serve.
In a large skillet, add olive oil and the vegetables, and cook until golden brown.
Add the sausage (in small pieces), and keep cooking over high heat for 2-3 minutes.
Add the wine, and let evaporate. Combine tomatoes, meat broth (if not available, use water), thyme (leaves only).
Let simmer for 1 hour, stirring occasionally. In a large pot, boil the pasta for 1 minute, then chill in cold water; dry and lay on kitchen towel. In a 13”x9” baking dish, add some ragù, and cover with pasta.
Cover with some more ragù, chopped mozzarella, ricotta, Parmigiano Reggiano and Prosciutto Cotto Gran Biscotto Rovagnati.
Repeat, creating two more layers.
Top the last layer with the remaining ragù and Parmigiano Reggiano.
Bake at 375 degrees (F), covered with aluminum foil for 25 minutes, then uncovered for 25 more minutes, or until it has a golden color.
Let stand 20 minutes. Serve.