Recipe: Lasagne alla Norcina (Salsiccia)

The somewhat different lasagna in original Italian style - a recipe from our Fontana Cookbook.


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

Ingredients béchamel sauce:

2 L milk
120 g flour
120 g butter flakes
pinch of nutmeg
pinch of fine salt


Preparation of the lasagna:

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. 

Ingredients for the pasta:

600 g of handmade egg noodles cut into lozenges. 

Preparation of the pasta:

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. 

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