Name: Sagne Chine
Yield: 6 servings
Cuisine: Italian
Ingredients: Salt and pepper to taste; 1 tablespoon minced fresh parsley; Bread crumbs, if necessary; 12 ounces ground pork; 1 small onion, minced; 2 ounces dried or 8 ounces fresh mushrooms, sliced; 1 clove garlic, minced Olive oil; 1½ cups freshly grated pecorino; 4 artichoke hearts, sliced; 1 egg; 1 pound lasagne; 1 cup tomato sauce with basil; 3 hard-boiled eggs, sliced; 8 ounces fresh mozzarella or scamorza, sliced; 1 stalk celery, minced; 1 carrot, minced

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is lasagne as prepared in southern Italy. In Calabria it is called Sagne Chine; in Campania it is known as Sagna Chiena. There is much room for variation in making this version of lasagne, though little meatballs, artichokes, hardboiled eggs, tomato sauce, and a melting cheese are constant. I will give you the Calabrian recipe and encourage you to try the variations listed as well as some of your own.