Vincisgrassi

Name: Vincisgrassi
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 sheets egg lasagna; 300 g mixed mushrooms; 150 g chicken giblets; 400 ml besciamella; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Vincisgrassi hails from the picturesque region of Marche in Italy, where it is a cherished dish, especially during festive occasions and family gatherings. Its rich, layered composition reflects the bounty of the surrounding landscapes, with a blend of earth and sea that comes together in a harmonious celebration of regional flavors.

With its luxurious layers of egg lasagna, earthy mushrooms, and tender chicken giblets, Vincisgrassi offers a symphony of textures that captivate the palate. The creamy besciamella and a dusting of Parmigiano-Reggiano provide a savory depth, while the seasoning of fine sea salt ties it all together, making each bite a comforting embrace of umami goodness.

Ingredients

12 sheetsegg lasagna
300 gmixed mushrooms
150 gchicken giblets
400 mlbesciamella
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil and add a generous amount of fine sea salt. This will season the pasta as it cooks, enhancing the overall flavor of the dish.
In a wide pan over medium heat, add a splash of olive oil and allow it to warm. Add the 300 g of mixed mushrooms, finely chopped, and sauté until they release their moisture and begin to brown, about 5-7 minutes. The mushrooms should be golden and aromatic, indicating they are ready.
Add the 150 g of chicken giblets, finely chopped, to the pan with the mushrooms. Cook, stirring occasionally, until the giblets are browned and cooked through, about 5 minutes. Taste and adjust with fine sea salt as needed, ensuring the flavors are well balanced.
Stir in the 400 ml of besciamella to the mushroom and giblet mixture, reducing the heat to low. Allow the sauce to gently simmer, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should be creamy and coat the back of a spoon.
Meanwhile, add the 12 sheets of egg lasagna to the boiling water. Cook until they are just shy of al dente, about 2 minutes less than the package instructions, as they will continue cooking in the oven. Reserve a cup of the starchy pasta water before draining the pasta.
In a baking dish, begin layering the Vincisgrassi. Start with a thin layer of the sauce at the bottom, followed by a layer of pasta sheets. Continue layering with sauce and pasta, finishing with a generous layer of sauce on top.
Sprinkle the top with 40 g of grated Parmigiano-Reggiano, ensuring an even coverage. If the sauce seems too thick, gently pour some of the reserved pasta water over the top to loosen it, ensuring the pasta is well coated.
Bake in a preheated oven at 180°C (350°F) until the top is golden brown and bubbling, about 25-30 minutes. The Vincisgrassi is ready when the edges are crispy and the cheese is melted and slightly browned. Serve hot, allowing the flavors to shine through.