Baked Lasagne with Sweetbreads and Truffles

It has been claimed that this dish was invented in 1799 by a chef of Macerata in honor of the commander of the Austrian forces at Ancona, but the recipe must have a much older tradition as it is clearly familiar to Leonardi writing in 1790. It is a luxurious variation of the usual Bolognese lasagne layered with meat sauce and today is still regarded as a speciality of the region around Ancona.

Entré. Make dough as for tagliolini with the only difference that you add a nut of butter