Lasagna alla Ferrarese

Name: Lasagna alla Ferrarese (Lasagna in the Ferrara Style)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 115 g/4 oz/½ cup unsalted butter; 115 g/4 oz/1 cup plain/all-purpose flour; 200 g/7 oz/generous 1 cup fine semolina; 1 litre/1¾ pints/4 cups milk, warmed; 115 g/4 oz peas; 4 eggs, beaten; 250 ml/8 fl oz/1 cup dry red wine; 90 ml/6 tbsp double/heavy cream; 115 g/4 oz chicken livers, trimmed; 5 ml/1 tsp olive oil; sea salt and ground black pepper; 115 g/4 oz pancetta, cubed; 130 g/4½ oz/9 tbsp unsalted butter; freshly grated Parmesan cheese, to serve; 200 g/7 oz pork loin, roughly chopped; 200 g/7 oz beef steak (preferably rib-eye), roughly chopped; 300 g/11 oz spinach, rinsed; 150 g/5 oz/1½ cups freshly grated Parmesan cheese; 2 celery sticks, finely chopped; pinch of grated nutmeg; 1 large onion, finely chopped; 1 large carrot, finely chopped; pinch of salt; 200 g/7 oz/1¾ cups plain/all-purpose flour; 60 ml/4 tbsp tomato paste, stirred into 250 ml/8 fl oz/1 cup beef stock; 200 g/7 oz prosciutto crudo, chopped

Lasagna in the Ferrara Style

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This traditional lasagna recipe from the city of Ferrara uses lots of ingredients and a specific way of making the basic ragù. It is saved for special occasions.

Ingredients

300 g/11 oz spinach, rinsed
200 g/7

Europe
Italy
Ferrara
Emilia-Romagna
Main course
Mediterranean
Pasta

Method

To make the ragù, heat 115 g/4 oz/½ cup butter in a frying pan and fry the pancet

Ingredients

Method

Photos