Lasagne Ricce

Lasagne ricce are crimped, wavy or ruffled lasagne – lasagne with wavy edges – that are decorative and may allow lighter sauces to infiltrate the dish better. Like the preceding lasagne, there are regional variations: in Campania and Lazio lasagne ricce would be made with semolina, no egg, while in Emilia-Romagna a flour and egg dough would appear. This shape of pasta is, however, primarily a southern thing. Across Sicily, baked al forno with layers of a rich ragù and ricotta, it is a staple of the Christmas table. In Caltanissetta, in the centre of Sicily, it is layered with a pork ragù, crispy fried broccoli and egg. In Palermo, on New Year’s Day, they serve lasagne cacati (‘shit lasagna’, rather charmingly), where the ricotta is dropped from a height in a big SPLOT, redolent of certain Catalan scatological festive traditions (Caga Tió). Meanwhile, in Campania, they serve it.