Lasagne alla norcina


Gr 50 celery
Gr 50 carrots
Gr 50 onion
Gr 100 extra virgin olive oil
Gr 100 prized black truffle
1 anchovy
1 cloves of garlic
Gr 600 minced meat (chicken, veal, pork)
q.b. fine salt
q.b. white wine


Prepare a sauce with celery, carrot, onion, garlic, extra virgin olive oil and anchovy. Remove the garlic, add the minced meat and the grated truffle. Brown well, sprinkle with white wine, season with salt and pepper.Boil the milk with the grated nutmeg. Prepare a roux of butter and flour. When the milk reaches boiling add the roux and mix with a whisk to make the mixture fine. Season with salt. Add the norcina base. 600 g hand made egg pasta cut into lozenges.Cook the pasta in boiling salted water for about 1 minute. Drain well, arrange in a linen table-cloth.Butter a baking pan, and make the lasagna with the norcina sauce in the classic way in layers, alternating for each layer a sprinkling of grated parmigia-no and some butter.

300° / 320°
45 min.
30 min.