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PASTA DOUGH

250g spinach puree

250g semolina

250g flour

1 egg yolk

1 whole egg

Salt

SAUCE

1 onion peeled and cut in half

½ celery  stalk washed

1 carrot peeled and cut in half

250 ml white wine

350g pork neck

350g veal shoulder

75g prosciutto finely diced

100g chicken liver finely chopped

1 L stock

1 bay leaf

Peel of ¼ orange125 ml cream

50g butter

50ml olive oil

Salt & pepper

BECHAMEL SAUCE

35g butter

30g plain flour

500mls milk

1 bay leaf

2 cloves

Nutmeg grated

60g parmesan for assembly

 

It's perhaps one of the most comforting Italian dishes you can eat. Well, sick, winter or summer there are few people who can resist a properly made lasagne, with hand made pasta, a rich fragrent filling and a creamy, cheesy sauce.

THE DOUGH

Make the pasta dough by kneading all the ingredients until smooth and elastic. Allow the dough to rest for half an hour and then roll through a pasta machine until it is 1.5 mm thick. Cut into lengths the same size as the baking dish being used. Ideally the baking tray should be approx 35 cm x 20 cm. Allow the pasta sheets to rest in a cool area.

 

THE SAUCE

Place the butter and oil in a large pot and heat until the butter is melted. Add the vegetables and once they start to caramelise add the pork and veal. Once the meat has browned add the wine, prosciutto and bay leaf. Cover and cook on a low heat until the meat and vegetables are soft and the meat has cooked through. Remove meat and cut into small pieces. Place the pieces back into the pot and add the stock. Bring to the boil and simmer for a further 45 mins. At this stage the sauce should have thickened slightly. Add the cream and cook for a further 20 mins. Add the chicken livers and orange peel. Season with salt and pepper and set aside.

THE BECHAMEL SAUCE

In a pot make a roux by melting the butter and then stirring in the flour. Cook together on a low heat for one minute then set aside. Bring the milk with bay leaf, cloves and nutmeg to boiling point. Now over a medium heat slowly add the milk gradually to the roux stir or whisk constantly to avoid lumps. Season and cook for a further 20 mins whilst continuing to stir. Strain to remove any lumps and keep warm. The consistency of the béchamel should thinly coat the back of a wooden spoon.

 

ASSEMBLY

Blanch all the pasta sheets in salted water. Carefully remove the sheets strain off any excess water and lay flat on a clean work bench. Take your baking tray and ladle in enough sauce to cover the bottom. Drizzle in some of the béchamel sauce. Lay the blanched pasta sheets over the top of the sauce and béchamel. Evenly ladle some more sauce on top the blanched pasta sheet and then drizzle in the béchamel then sprinkle an even layer of parmesan cheese. Repeat this process to build layers of the lasagne. Allow the lasagne to rest and settle for 30 minutes before baking. Pre heat oven to 180 c and bake for 40 minutes.

TO SERVE

Allow the lasagne to rest for 10 minutes before serving.