Le Marche and Food
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
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BBC gives the Vincisgrassi Recipe

BBC gives the Vincisgrassi Recipe | Le Marche and Food | Scoop.it
A classic Italian pasta bake made with mushrooms, ham and truffle – a great dish to prepare in advance if you have people over. Serve with a crisp green salad.
Mariano Pallottini's insight:

 

Inside the BBC Show called Christmas Kitchen is proposed the Vincisgrassi Recipe.

Ingredients

Directions

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Alternative Vincisgrassi Recipe 

Alternative Vincisgrassi Recipe  | Le Marche and Food | Scoop.it

Gutsy and gorgeous this lasagne, it feels like the type of comforting and tasty dish that you should come home to after a hard day’s labour. It’s rich and creamy but not sickly and the mushrooms and chicken livers combined with the parma ham ensure it has real depth of flavour. Lovely and so different from my usual, favourite traditional lasagne. This one will be punctuating the winter menus regularly from now on.

Mariano Pallottini's insight:

Have you ever heard about Vincisgrassi with Prosciutto di Parma. Maybe not here in Le Marche, but internationally this ingredient is suggested as alternative to lean pork and lean beef in many recipes. Click on the photo for this recipe or click on a search in my digital curation to read many alternative you can find online: http://www.scoop.it/search?q=vincisgrassi 

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Coco Huang's curator insight, November 13, 2016 10:01 PM

感覺好好吃!!!!!

做作業就會一直想吃東西~

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The gastronomical specialties of the regions of Italy: Marche

The gastronomical specialties of the regions of Italy: Marche | Le Marche and Food | Scoop.it

The region of Marche, located in Central Italy has a long coastline and a mountainous interior. The region has a largely agricultural heritage, though in recent years the focus has shifted to also include traditional crafts, which have evolved into thriving small businesses and brands that are now known internationally. This agricultural history, however, is reflected in the regional dishes that you can find here. Perhaps an end of summer seaside getaway to sample the local specialties is in order? [...]

Mariano Pallottini's insight:

In this article the Vincisgrassi dish, one of the signature dishes from Le Marche, is defined the “progenitor” of all lasagne on the Italian peninsula. This information can be found on the official site of the tourism in Italy, so we must believe it.

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In pictures: around Italy in 16 foods | Vincisgrassi, Marche

In pictures: around Italy in 16 foods | Vincisgrassi, Marche | Le Marche and Food | Scoop.it

It is said vincisgrassi were first prepared in honour of the Austrian general Windisch Graetz who had fought against Napoleon in 1799, defending the city of Ancona (the name vincisgrassi derives from the mispronunciation of the General’s name). This baked pasta dish is composed of layers of mixed meat ragù (bolognese sauce) of beef, pork and chicken giblets, enriched with a creamy béchamel sauce and topped with grated Parmesan cheese.

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Lasagne Marche-style (vincisgrassi)

Lasagne Marche-style (vincisgrassi) | Le Marche and Food | Scoop.it

As any Italian nonna will attest, cooking an authentic lasagne isn't easy, but it's well worth the effort! This version features a rich ragù of beef mince, chicken livers and sausage meat, along with homemade pasta sheets, béchamel sauce and two types of cheese.

Ingredients

Pasta dough

  • 2⅔ cups (400 g) type ‘00’ flour
  • 4 eggs 
  • butter, for greasing and for baking

  • 200 g freshly grated parmigiano
  • 300 g bocconcini, well drained, torn

Ragù

  • 4 tbsp extra virgin olive oil

  • 1 brown onion, roughly chopped

  • 1 carrot, roughly chopped

  • 1 celery stick, roughly chopped

  • 400 g beef mince

  • 100 g chicken livers, sinew removed with a paring knife
  • 300 g pork sausage meat, removed from its casing

  • salt flakes and freshly ground black pepper

  • 200 ml red wine

  • 2 x 400 g tins tomatoes or 800 ml passata

  • 1–2 bay leaves

Béchamel sauce

  • 60 g butter

  • 60 g plain flour

  • 1 litre milk
pinch of
  • salt flakes
  • pinch of ground nutmeg
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Radio Milano, Houston TX: where to eat Vincisgrassi in US

Radio Milano, Houston TX: where to eat Vincisgrassi in US | Le Marche and Food | Scoop.it

Don't miss the various handmade pastas like the vincisgrassi, thin layers of dough filled with veal ragout, or fagotelli, pasta packets stuffed with butternut squash. Appetizers are solid, with the crab ravioli in an amusing, if someone flavorless, huckleberry gelee being a particular highlight. Hernandez has long been known for his pastry wizardry, so save room for dessert. [source]

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Vincisgrassi among the world 10 best local dishes

Vincisgrassi among the world 10 best local dishes | Le Marche and Food | Scoop.it

VINCISGRASSI IN LE MARCHE, ITALY
The Marchigianis' take on lasagne is not for the faint of heart, turbo-charged with 
no less than 12 layers of slippery soft pasta sheets enriched with vino cotto, interspersed with a rich veal ragout spiked with chicken livers, lamb sweetbreads, truffles and wild mushrooms, all blanketed with a velvety béchamel sauce and grated parmesan cheese. The name is said to come from Austrian General Windisch Graetz, whose army helped liberate the regional capital, Ancona, from the French in the 18th century. Unsurprisingly, this baked dish of epic proportions is largely reserved for special occasions and the height of truffle season.

INCIR DOLMASI IN TURKEY
NEM IN NEW CALEDONIA
HOTDOG IN CHICAGO, USA
FIDEUÀ IN CATALONIA, SPAIN
ADOBO IN THE PHILIPPINES
KHACHAPURI IN SOCHI, RUSSIA
CHICKEN PARMIGIANA IN MELBOURNE, AUSTRALIA
LOBSTER IN CUBA
ODEN IN JAPAN

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Sunday Supper: Mushroom Lasanga

Sunday Supper: Mushroom Lasanga | Le Marche and Food | Scoop.it

This recipe comes from Le Marche in central Italy, where wild mushrooms, including porcini, are plentiful. From “Mediterranean Cookbook,” edited by Marie-Pierre Moine.

Ingredients

  • 9 oz. wild or cultivated mushrooms or 1 3/4 oz. dried porcini, soaked and drained
  • 4 tbsp. unsalted butter, divided
  • 2 tbsp. flour
  • 2 c. whole milk
  • 4 tbsp. diced prosciutto
  • Salt and freshly ground black pepper
  • 9 oz. dried lasagna noodles
  • 2 tbsp. olive oil, plus extra for greasing
  • 4 tbsp. mascarpone or heavy cream
  • 4 tbsp. grated Parmesan or pecorino cheese
  • 1 egg, beaten
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Vincisgrassi alla Maceratese | Vincisgrassi Macerata Style Recipe

Ingredients - For 4 people

  • 1/2Kg 100gr flour for bechamel 
  • 200 gr. beef meat
  • 200 gr. pork meat
  • 80 gr. bacon 
  • 150 gr. chicken giblets 
  • 
 2 onions 
  • 1 celery costol 
  • 1 carrot 
  • 1 glass of white wine 
  • 1 lt. milk 
  • 
 1 liter of tomato sauce 
  • 100 gr. of butter 
  • Extra virgin olive oil 
  • Salt
  • Black Pepper
  • Nutmeg
  • 5 eggs 
  • Parmesan cheese


Directions: watch the video
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Le Marche in da Kitchen

Le Marche in da Kitchen | Le Marche and Food | Scoop.it

If you didn’t get it I am from Le Marche: a region in the central part of Italy, an almost mystical territory, a peaceful area which you would never hear on the news: a proper middle-earth. In many ways it is the mirror image of its more internationally renowned neighbour Tuscany especially for its cuisine and landscape; nevertheless it has remained an hidden jewel, rustic and a bit backward. I am totally in love with my region: its gentle hills that always welcome me home like a mother’s arms, its ploughed fields that always remind me of the diligence of my people, and its coastal cliffs severe like a father and haughty like the fashionable girls from our area.
Our cuisine is a mix between the sophisticated delicacies of northern Italy combined with the more rustic and almost craggy southern peasant food, which creates a disparate magnificent culinary heritage; from meat to fish dishes, from liver salami to the finest truffle, from vincisgrassi (a local type of lasagne) to brodetto (a very particular fish soup) each of which will be presented with its own personal and family story.

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Vincisgrassi | The Recipe for the Australians

Vincisgrassi | The Recipe for the Australians | Le Marche and Food | Scoop.it

While lasagna is a traditional dish from Romagna, Vincisgrassi is traditional from Macerata, in the region of Marche. The tradition goes that this dish was created by adding extra ingredients to the bolognese sauce to impress a German general called Windisch Graetz who was passing through Marche region in 1799. He certainly was impressed and the recipe remains one of the most traditional and delicious Italian pasta dishes.


Ingredients and directions

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Exploring Le Marche’s Gastronomy

Exploring Le Marche’s Gastronomy | Le Marche and Food | Scoop.it

One of the best ways to explore a region is through it’s gastronomy and as Le Marche is one of the most overlooked holiday destinations in Italy we’ve picked out some of the highlights of it’s cuisine so you can get a taste for the area. Blessed with fantastic fare from the mountains, sea and farmlands there’s a tremendous array of seasonal cuisine and distinctive wines to sample

Olive Ascolane: Stuffed Olives

Served as starters or snacks, these addictive little treasures are stuffed with a meat and cheese filling and dipped in beaten egg and breadcrumbs then deep-fried in sunflower oil to a golden brown. A local delicacy of the region’s capital, Ascoli Piceno, they’re great for eating on the go as you stroll around this history-soaked city. You’ll be able to buy some in cartoccio from almost any wine bar or trattoria in the city.

Vincigrassi: Lasagne
Twelve layers of soft and slippery pasta sheets separate Vincigrassi from any other bog standard Lasagne you’ll come across. Stuffed with anything from veal ragu, chicken liver and lamb sweetbreads to truffles and wild mushrooms, this ambitious dish is unsurprisingly saved for special occasions. But if you venture out to Macerata you can sink your teeth into a more understated version whilst enjoying the opera festival at the spellbinding outdoor roman-style theatre.

Brodetto all’Anconetana: Fish Soup
If you’re taking a tour of Le Marche’s coastline, a pit-stop at pretty much any seaside restaurant will feature this lavish soup on it’s menu. Made up of thirteen different types of fish and shellfish, Brodetto’s rich flavour goes perfectly with Verdicchio, a tangy white wine which is the region’s most famous. Autumn is the perfect time to have your first taste as flocks of Brodetto aficionados head to Fano for the annual Brodetto and Fish Soup Festival.

Ciauscolo: Smoky Pork Sausage
Flavoured with fennel, garlic and vino cotto, Ciauscolo has many uses. Spread on toast as an appetiser it’s Le Marche’s take on the trusty sausage butty, though when chopped up into thick slices or big chunks it’s more commonly used to liven up winter meat, bean stews and vegetable soups. The best Ciauscolo will be found in the charming, time-warped hilltop towns that dot the countryside,

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Le Marche nel Piatto: The ten best food and drinks of Le Marche

Le Marche nel Piatto: The ten best food and drinks of Le Marche | Le Marche and Food | Scoop.it

Here we want to propose you the 10 Best Food and Drink of Le Marche, a mini guide to those things you don't have to miss to taste once you get there (here). Hope you enjoy it.

  • Vincisgrassi 
  • Visner 
  • Ciabuscolo 
  • Maccheroncini di Campofilone
  • Olive all'Ascolana
  • Verdicchio
  • Brodetto di Pesce 
  • Coniglio in Porchetta
  • Moretta di Fano
  • Anisetta Meletti
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Recipes Vincisgrassi (pasta baked with parma ham)

Recipes Vincisgrassi (pasta baked with parma ham) | Le Marche and Food | Scoop.it

Pleasing a crowd is easy with our delicious dishes that serve ten or can be doubled to serve a room full of people. Easy to whip up, put on the table and let everyone dig in

Mariano Pallottini's insight:
Vincisgrassi among Best Ever Crowd PleaserVincisgrassi (pasta baked with parma ham)

Vincisgrassi, a type of baked pasta, comes from the region of Le Marche in Italy. It’s attributed to both General Windischgrätz (who fought Napoleon at Ancona), and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.

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Vincisgrassi among the Best ever posh pasta recipes

Vincisgrassi among the Best ever posh pasta recipes | Le Marche and Food | Scoop.it

Don't let the fact that pasta is 'easy' throw you off using it as a focal ingredient when you want to create a showstopping dish, as there are endless pasta dishes to experiment with. These posh pasta recipes will help you out, whether you're in search of a new go-to pasta recipe or if you have a table full of hungry guests to impress. [...]

Mariano Pallottini's insight:

Vincisgrassi, a type of baked pasta, comes from the region of Le Marche in Italy. It's attributed to both General Windischgrätz (who fought Napoleon at Ancona), and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.

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Vincisgrassi made by non italians - video recipe

Vincisgrassi made by Wayne Murphy video recipe

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Vincisgrassi put Trattoria Monti in Rome in the World's Top Five Favorite Restaurants List by Frank Bruni

Vincisgrassi put Trattoria Monti in Rome in the World's Top Five Favorite Restaurants List by Frank Bruni | Le Marche and Food | Scoop.it

Read Frank Bruni's Top Five Favorite Restaurants -
The New York Times writer and former restaurant critic - also the author of Born Round - reveals his personal picks, from NYC to Rome [...]

Mariano Pallottini's insight:

Trattoria Monti - Rome, Italy
Walking into a restaurant as a known and appreciated regular is much different than walking into a restaurant just one or two times a year, and Monti hammered that home in the warmest and most delicious ways. It was my go-to place in Rome for the two years I lived there; I ate at Monti as often as every other week. I'd arrive and the two young men who waited on all the tables—and whose mother did the cooking—would all but embrace me, then they'd verbalize what was really worth eating that night. I seldom looked at a menu. Before I said goodbye, they'd put bottles of grappa and limoncello and amaro on the table, for my companions and me to use as we wished. And between the greeting and the farewell: Monti's amazing sformati, its lovely pasta dishes from the region of Le Marche, and its terrific pistachio semifreddo with chocolate sauce. (13 Via di San Vito, Rome, Italy; 011-39-06-446-65-73; no Web site)

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Vincisgrassi Recipe Revisited

Vincisgrassi Recipe Revisited | Le Marche and Food | Scoop.it

Traditional Vincisgrassi is a type of lasagna enriched with lots of very hearty ingredients, starting from the pasta itself which incorporates marsala wine. Other additions include lots of béchamel sauce, giblets, marrow, brains, truffle and chicken livers. 

This variation retains the spirit of the original vincisgrassi, but make it more palatable for a modern meal.

Ingredients

  • 500 g fresh lasagna pasta
  • 350 g chicken giblets
  • 300 g tomato puree
  • 200 ml meat broth
  • 200 g lean pork
  • 200 g lean beef
  • 100 g Parmigiano Reggiano cheese
  • 100 g pancetta
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • Salt
  • Pepper
  • Extra-virgin olive oil
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Lasagna Vincisgrassi Recipe

Lasagna Vincisgrassi Recipe | Le Marche and Food | Scoop.it

INGREDIENTS

  • 8 tablespoons unsalted butter, melted
  • 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced
  • 3 cups finely diced onions
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 tablespoon tomato paste
  • ¼ cup extra virgin olive oil
  • 2 ½ pounds boneless veal shoulder, trimmed, in 1/4-inch dice
  • 1 750-milliliter bottle dry Marsala
  • 2 cups veal stock
  • 6 cups chicken stock
  • 3 whole cloves
  • 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
  • Salt and black pepper
  • 1 ounce dried porcini
  • 4 cups heavy cream
  • 1 large egg
  • 1 pound cremini mushrooms, finely chopped
  • 5 sheets fresh pasta for lasagna, each about 9 by 12 inches
  • 2 cups freshly grated Parmigiano-Reggiano
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Vincisgrassi | There's No Such Thing As Italian Food

Vincisgrassi | There's No Such Thing As Italian Food | Le Marche and Food | Scoop.it

Perhaps the most characteristic dish from Marche is the vincisgrassi, a type of lasagna or baked pasta made in layers of pasta and meat sauce, made with various types of meat, and then sprinkled with cheese (of course!) They say the recipe was prepared in honor of Alfred von Windisch-Graetz, an Austrian general who fought against Napoleon to save Ancona, a city in Marche. Actually, the recipe actually arrives in cookbooks even earlier than that event but its importance is sealed in Marche history. [...]

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Adventure Food: Trying Vincisgrassi from a recipe book

Adventure Food: Trying Vincisgrassi from a recipe book | Le Marche and Food | Scoop.it

often when someone posts a thread about something, it sticks in my head and i have to make it post haste. this week it was the lasagna thread. so, that happened. i used the recipe from my uncle's cookbook. i add fresh herbs.

Mariano Pallottini's insight:
With many photos in this post you can even try to prepare the best Le Marche speciality food
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Vincisgrassi & Le Marche among the 10 best global travel destinations for food lovers

Vincisgrassi & Le Marche among the 10 best global travel destinations for food lovers | Le Marche and Food | Scoop.it

Vacations often revolve around food. Either we’re discovering where and what the locals actually eat or racing to the most talked-about restaurants or the trendiest cafes. So why not plan your vacation around food? Lonely Planet’s Best of Travel 2014 has a list for everyone including the “can’t miss” foodie highlights around the world. Bon appétit. —Jeannette Pavini

  1. Hot dog: Chicago

  2. Vincisgrassi: Le Marche, Italy - This mind-boggling version of lasagna is considered a special occasion food. Even just trying to find all the ingredients is probably enough to deter chefs faint of heart. The 12 layers of pasta are filled with veal ragout or Parma ham, chicken livers, lamb sweetbreads, truffles, wild mushrooms, béchamel sauce, and Parmesan cheese. This signature dish is the star in Le Marche, a picturesque hilltown in central Italy.

  3. Adobo: the Philippines

  4. Lobster: Cuba

  5. Fideuà: Catalonia, Spain

  6. Khachapuri, Sochi, Russia

  7. Oden: Japan

  8. Incir Dolmasi: Turkey

  9. Nem: New Caledonia

  10. Chicken Parmigiana: Melbourne, Australia


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Le Marche Speciality dish on Lonely Planet Mag | Ten of the best hidden foodie highlights

Le Marche Speciality dish on Lonely Planet Mag | Ten of the best hidden foodie highlights | Le Marche and Food | Scoop.it

Savour these deliciously off-beat traditional specialties and get a true taste of the local culture to boot.

1. Hotdog, Chicago, USA [...]

2. Vincisgrassi, Le Marche, Italy

The Marchigianis’ take on lasagne is not for the faint of heart, turbo-charged with 
no less than 12 layers of slippery soft pasta sheets enriched with vino cotto, interspersed with a rich veal ragout spiked with chicken livers, lamb sweetbreads, truffles and wild mushrooms, all blanketed with a velvety béchamel sauce and grated parmesan cheese. The name is said to come from Austrian General Windisch Graetz, whose army helped liberate the regional capital, Ancona, from the French in the 18th century. Unsurprisingly, this baked dish of epic proportions is largely reserved for special occasions and the height of truffle season.

Simpler versions of the original can be enjoyed in the city of Macerata’s many charming osterie.

3. Adobo, the Philippines [...]

4. Lobster, Cuba [...]

5. Fideuà, Catalonia, Spain [...]

6. Khachapuri, Sochi, Russia [...]

7. Oden, Japan [...]

8. Incir Dolmasi, Turkey [...]

9. Nem, New Caledonia [...]

10. Chicken Parmigiana, Melbourne, Australia [...]

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Cucina of Le Marche: Lasagna Vincisgrassi

Cucina of Le Marche: Lasagna Vincisgrassi | Le Marche and Food | Scoop.it

While lasagna is a traditional dish from Romagna, Vincisgrassi is one of the signature dishes from Le Marche in central Italy, and is also the Italian name of the Austrian general, Prince Windischgratz, who was commander of the Austrian Forces stationed in the Marches in 1799. The dish was allegedly created for the prince by a local chef. A classic Italian recipe for pasta baked with parma ham, mushrooms, tomato and cream, the recipe remains one of the most traditional and delicious Italian pasta dishes handed down from the picturesque hilltown of Macerata in Le Marche.


Lasagna Vincisgrassi - Serves 6-8 - Adapted from Fabio Trabocchi

8 tbsp unsalted butter, melted
1 slice prosciutto di parma, 1/4- inch thick, about 6 ounces, diced
3 cups finely diced onions
1 cup finely diced celery
1 cup finely diced carrots
1 tbsp tomato paste
1/4 cup extra virgin olive oil
2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice
3 cups dry Marsala
2 cups veal stock
6 cups chicken stock
3 whole cloves
1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
Salt and black pepper
1 oz dried porcini
4 cups heavy cream
1 large egg
1 pound cremini mushrooms, finely chopped
5 sheets fresh pasta for lasagna, each about 9 by 12 inches
2 cups freshly grated Parmigiano-Reggiano
Shaved truffles for garnish


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Manfredo Morroni's curator insight, February 23, 2015 6:45 AM

E dovete volete cuocere i vostri vincisgrassi prelibati, se non in una teglia acquista presso @casalinghimorronimanfredo???

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In the kitchen with Gianna: Lasagna Vincisgrassi

In the kitchen with Gianna: Lasagna Vincisgrassi | Le Marche and Food | Scoop.it

Gianna is not a Michelin Star cook. She is not the proud chef of her own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves cooking and is extremely good at it. Everybody who has had the pleasure of trying one of her dishes is raving about her skills: Her pizze, for example, are a mouth-watering combination of a perfect base, genuine mozzarella, homemade tomato sauce and fresh toppings, and reveal their wonderful flavour after their passage in a wood fired oven.

This shy woman lives in Le Marche, a beautiful a beautiful region in the centre of Italy, perhaps less known as her Tuscany or Umbria neighbours but with a strong food culture. Gianna prefers to prepare dishes for guests in the comfort of her own home, surrounded by her beloved utensils, but will on occasions cook in the kitchen of another house should the menu require perfect timing. Other signature dishes of hers include the very simple but heavenly combination of melon and prosciutto (cured ham), pork or beef stews served with grilled vegetables or scrumptious fruit tarts to give the meal a final sweet note.

More about Gianna

Lasagna Vincisgrassi

Time: 4 hours

  • 8 tablespoons unsalted butter, melted
  • 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced
  • 3 cups finely diced onions
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 tablespoon tomato paste
  • 1/4 cup extra virgin olive oil
  • 2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice
  • 1 750-milliliter bottle dry Marsala
  • 2 cups veal stock
  • 6 cups chicken stock
  • 3 whole cloves
  • 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
  • Salt and black pepper
  • 1 ounce dried porcini
  • 4 cups heavy cream
  • 1 large egg
  • 1 pound cremini mushrooms, finely chopped
  • 5 sheets fresh pasta for lasagna, each about 9 by 12 inches
  • 2 cups freshly grated Parmigiano-Reggiano.

Click for directions

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