Timpano di lasagne di bartolomeo scappi

Name: Timpano di lasagne di bartolomeo scappi (Baked lasagne with prosciutto and mozzarella)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 white truffle, brushed clean (optional); a few leaves of fresh sage, torn into small pieces; 50 g/1¾ oz/4 tbsp unsalted butter, plus extra for the tin; a generous grating of nutmeg; salt and freshly ground black pepper; 250 g/9 oz buffalo mozzarella, crumbled into small pieces; 200 g/7 oz prosciutto; 200 ml/7 fl oz/generous ¾ cup double (heavy) cream; 100 g/3½ oz Parmesan cheese, grated; homemade lasagne made with 200 g/7 oz Italian 00 flour and 2 eggs, or about 9–10 sheets of dried egg lasagne; 3 eggs

Baked lasagne with prosciutto and mozzarella

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a recipe by Bartolomeo Scappi, who was chef to Pope Pius V in the sixteenth century. It is a most delicate and delicious dish, but rather expensive, because of the truffle. You can omit the truffle, but the taste would certainly not be the same.

Ingredients

homemade lasagne made with 200 g/7 oz Italian 00 flour and 2

Europe
Italy
Dinner
Main course
Stew
Pasta
Mediterranean

Method

If you are making the pasta at home, follow the instructions here. Set the raw sheets of lasagne aside, spread on clean tea towels.

Butter a loaf tin with a capacity of 1 litre/1¾ pin