Vincisgrassi

Name: Vincisgrassi (‘Little lasagne’)
Cuisine: Italian
Ingredients: 1 garlic clove, finely chopped; 2 tbsp chopped flat-leaf parsley; 200 g Parmesan, freshly grated; salt and pepper; salt and pepper; 500 g fresh porcini mushrooms, cleaned and sliced; 2 tbsp olive oil; 50 g plain flour; 500 ml milk; 1 recipe egg pasta dough; 120 g butter

‘Little lasagne’

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The vincisgrassi made in the Marche is quite rich, based on offal such as brains, sweetbreads and livers. I decided to give you my own version, which you can make more easily at home. The best time to cook it is in autumn when fresh porcini are available.

Ingredients

1 recipe egg pasta dough
120 g butter
50 g

Europe
Italy
Marche
Pasta
Vegetarian
Autumn

Method

At other times, use oyster or shiitake mushrooms, plus 20 g soaked dried porcini.

Heat the oven to 200°C/Gas 6. Cut the pasta into 15 cm square sheets for lasagne.

Melt hal