50 g celery

 50 g carrots

50 g onion

100 g extra virgin olive oil

100 g of precious black truffle

1 anchovy

1 clove of garlic

600 g minced meat (chicken, veal, pork)

pinch of fine salt

pinch of white wine

 

2 L milk

120 g flour

120 g butter flakes

pinch of nutmeg

pinch of fine salt

Prepare a sauce with celery, carrots, onions, garlic, extra virgin olive oil and anchovies. Remove the garlic, add the minced meat and the grated truffle. Sauté well, deglaze with white wine and season with salt and pepper. Boil the milk with the grated nutmeg. Prepare a roux with butter and flour. When the milk boils, add the roux and salt and mix finely with a whisk. 

600 g of handmade egg noodles cut into lozenges. 

Boil the noodles in salted water for about 1 minute. Drain well and place in a linen cloth. Butter a baking dish and layer the lasagna with the minced meat sauce in the classic way. Sprinkle grated Parmigiano and a little butter on each layer alternately.