Lasagnette with Ragout of Ceps

Name: Lasagnette with Ragout of Ceps (Lasagnette con Porcini in Umido)
Cuisine: Italy
Ingredients: 450 g/1 lb porcini, thinly sliced; ½ cup light chicken stock; 3 tablespoons extra-virgin olive oil; handful of finely chopped mint; salt; 3 cloves garlic, finely chopped; 300 g/10 oz Farina O flour; 3 eggs; salt and freshly ground black pepper; freshly grated Parmesan cheese; 3 tablespoons fresh tomato coulis; salt and freshly ground black pepper

Lasagnette con Porcini in Umido

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Pasta

300 g/10 oz Farina O flour
3 eggs

Europe
Italy
Marche
Pasta

Method

Mix the flour with the eggs and salt to make a smooth dough. Roll the dough out thinly through a pasta machine, with the final setting at number ½ and cut into 7.5 cm/3 in squares.

Fry the chopped