Rita Ritucci, Acquabona, Macerata
This signature dish from the region of Marche blends the flavours of the meats used along with a Besciamella sauce. Making the sauce the day before allows the flavours to deepen.
MEAT SAUCE:
2½ ounces prosciutto
(cut into small cubes)
3 tablespoons butter
1 onion (diced)
1 small carrot (diced)
1 cup white wine
salt and freshly ground pepper
½ pound ground beef
½ pound chicken giblets (diced)
¼ pound pork sausage
(casing removed and crumbled)
15 ounces diced tomato
(optional, ¼ pound chicken liver)
~
1 pound lasagna noodles
BESCIAMELLA SAUCE:
2 tablespoons butter ½ cup flour
1½ cups milk (warmed)
~
1 cup grated Parmesan cheese
1. MEAT SAUCE: Melt butter in large skillet over medium heat and cook prosciutto for a few minutes. Add onions, carrots, wine, salt and pepper and sauté for a few more minutes. Add beef, giblets, sausage and cook for another 20 minutes. Add tomatoes and (optional) chicken livers along with 6 ounces of water. Cook for another 30 minutes, then remove from heat and set aside.
2.In pot of salted boiling water, cook lasagna strips for approx. 3 minutes, drain and run under cold water to stop cooking process. Allow pasta to drain completely. Put noodles in bowl with a little olive oil so the they will not stick together.
3.Make BESCIAMELLA SAUCE as per instructions on page 306 and set aside.
4.Lightly grease lasagna dish and cover with layer of pasta. Spread layers of meat sauce, Besciamella sauce and grated Parmesan cheese. Repeat until all ingredients have been used, ensuring the final layer has meat and Besciamella sauces as well as grated cheese.
5.Bake in oven preheated to 350°F for 20 to 25 minutes or until golden.
Using freshly made pasta, either with or without eggs, is always better and very easy to do. You can find instructions on pages 306-7.