Green lasagna with guinea fowl ragout and truffle béchamel – Italian Cuisine

Green lasagna with guinea fowl ragout and truffle béchamel

1) Clean and chop shallot, leek, celeriac and carrot. Fry them in a pan with 2 spoons of oil, bay leaf and rosemary. Join the pieces of guinea fowl and let them color. Salt, pepper, blend with the Vermouth and cook 1 hour over low heat, covered, adding broth from time to time. Debone the meat, put it back in the pan and turn off.

2) For the pasta, blanch the baby spinach, drain them, squeeze them, chop them and mix them in a mixer with the semolina, the shelled eggs, a little oil and salt. Let the dough rest for 30 minutes, in plastic wrap. Roll it out, one piece at a time, with a rolling pin on the floured surface and then with the machine into thin sheets.

3) For the bechamel, toast the flour in butter, join the milk, bring to a boil, stirring and season with salt, pepper, nutmeg, parmesan and truffle cream.

4) Arrange a layer of pastry on the bottom of an oiled pan. Cover with part of the ragù, a few slices of fontina, a little bit of bechamel and continue until all the ingredients are used up. Finish with fontina, béchamel and meat sauce. Cover with aluminum and bake 25 minutes at 180 °. Pass under the grill for 5 minutes and garnish with truffle lamellae.

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