https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=VincigrassiVincigrassi - Revision history2026-04-05T15:34:18ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Vincigrassi&diff=3476&oldid=prevCh at 13:44, 7 March 20232023-03-07T13:44:32Z<p></p>
<p><b>New page</b></p><div>[[Recipes from cookery books|&lArr; Recipes from cookery books]]<br />
<br />
[[File:Missing-image-232x150.png|400px|left]]<br />
This is really good but rich - and these quantities make a very large one!<br />
<br clear=all><br />
<br />
<br />
==Ingredients==<br />
:400ml good chicken stock<br />
:30g dried porcini mushrooms (ceps)<br />
:50g butter<br />
:2 cloves slightly crushed garlic<br />
:150g slices Parma ham<br />
:400g mixed wild mushrooms<br />
:1 glass white wine<br />
:20 sheets dried lasagne<br />
:200g Parmesan cheese, grated<br />
<br />
;for the béchamel<br />
:2l milk<br />
:salt & black pepper<br />
:140g butter<br />
:140g plain flour<br />
<br />
==Method==<br />
#Bring the chicken stock to a boil and add the dried mushrooms, then take off the heat straight away and allow to infuse for an hour<br />
#For the béchamel, bring the milk to a boil and season<br />
#In a separate pan, melt the butter, whisk in the flour and cook gently for 3 minutes<br />
#Gradually whisk in the milk and whisk over low heat for 2 minutes until you have a thick sauce. Take off the heat and keep warm<br />
#Lift the mushrooms from the stock, which you need later, and chop mushrooms finely<br />
#Melt the butter in a large pan, add the garlic, Parma ham and chopped dried mushrooms and cook for 2 minutes - don't burn the garlic<br />
#Put in the wild mushrooms and cook fore 3 minutes to release their liquid. Add the white wine and bubble to evaporate some of the alchohol. Add the reserved chicken stock<br />
#Bring to a boil and stir in ¾ of the béchamel and take off the heat.<br />
#Preheat oven to 180℃ <br />
#In a large ovenproof dish, ladle some of the béchamel, mushroom and hame mixture over the base. Cover with lasagne sheets - leave no gaps, overlap a little if needed<br />
#Ladle in more sauce, 2 tbsp of grated parmesan and more pasta.<br />
#Repeat twice more. Cover the last layer of pasta with the reserved béchamel and plenty of parmesan cheese.<br />
#Bake in the preheated oven for 20-25 minutes until golden and crispy on top<br />
<br />
<small>''Made at Home'' Georgio Locatelli</small><br />
<br />
<br />
<div class="keywords"> baked pasta</div><br />
<div class="indexkeywords"> italian </div><br />
<div class="recipeindexentry">''<small>a lasagne variant</small>''</div></div>Ch