Gourmet Lasagne

Name: Gourmet Lasagne (Testoni del Ghiottone)
Yield: Serves 8 as a main course
Cuisine: Italian
Ingredients: 300 g (10½ oz) minced beef; 1 garlic clove, finely chopped; 1 tbsp chopped fresh flat-leaf parsley; 30 g (a good 1 oz) Parmesan, freshly grated; 2 medium eggs, beaten; 40 g (1½ oz) fresh breadcrumbs, soaked in a little milk and then squeezed dry; 40 g (1½ oz) fresh breadcrumbs, soaked in a little milk and then squeezed dry; olive oil for frying; salt and pepper to taste; salt and pepper to taste; 1 medium onion, chopped; 4 tbsp olive oil; 115 g (4 oz) chicken livers, washed, dried and chopped; 2 × 800 g (1¾ lb) cans peeled plum tomatoes, chopped in the cans, or polpa di pomodoro; 2 × 800 g (1¾ lb) cans peeled plum tomatoes, chopped in the cans, or polpa di pomodoro; 10 basil leaves, torn; 500 g (1 lb 2 oz) festoni pasta; 115 g (4 oz) spicy Neapolitan salami, thinly sliced; 300 g (10½ oz) fontina or taleggio cheese, sliced; 300 g (10½ oz) fontina or taleggio cheese, sliced; 85 g (3 oz) Parmesan, freshly grated; 4 medium eggs, beaten

Testoni del Ghiottone

Preparation info

Serves
8
as a main course

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This dish reminds me above all of those apparently never-ending Christmas meals where succulent course follows succulent course. As it requires quite a lot of preparation, I suggest that you only make it on really special occasions. Because festoni is so rich and substantial, you may wish to make it a main course, accompanied only by salad.’

Ingredients

Europe
Italy
Main course
Starter
Christmas
Pasta
Mediterranean

Ingredients

Method