Ingredients For pasta:
- 550 g white flour
- 300 g semolina
- 50 g butter
- 5 eggs
- Marsala
- salt
Ingredients For the sauce:
- 300 g chicken wings
- 250 g brains and strands
- 200 g sweetbreads
- 150 g raw ham
- 150 g butter
- 60 g grated Parmesan cheese
- a small onion
- a carrot
- tomato sauce
- broth
- milk
- dry white wine
- salt
- pepper
Ingredients For the béchamel:
- 50 g butter
- 40 g white flour
- L milk
- salt
- pepper
- nutmeg
For the vincisgrassi recipe, chop the ham and season it in 80 g of butter, then add the carrot and onion, peeled and cut in half. As soon as they are wilted, remove them and add the chicken slices, cut into small pieces, except the chicken livers. Sprinkle with half a glass of wine, when it has evaporated add two spoonfuls of tomato sauce, a glass of broth, salt and pepper: cook over low heat for about 2 hours, wetting occasionally with a few tablespoons of milk. Half an hour before the end of cooking boil the animella, the brains and the loins for a few minutes in salted water, then drain them, cut them into cubes and add them to the meat sauce; at the end add also the chicken livers. Mix 500 g of flour with semolina, butter, two tablespoons of Marsala, eggs and a pinch of salt.
Roll out the dough into a thin sheet, then cut into strips about 10 cm wide. and as long as the pan you will be using. Boil them al dente in salted water, immediately dip them in a bowl of cold water, then spread them on a cloth. Prepare the béchamel with the ingredients indicated.
Grease a rectangular baking dish, make a layer of dough and cover with a layer of bechamel, parmesan, a few spoonfuls of ragù and butter flakes. Continue alternating the various ingredients until they are exhausted. Let the preparation stand in a cool place for 6 hours then bake in the oven at 200 ° for about half an hour.
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