LASAGNE ALLA NORCINA

LASAGNE ALLA NORCINA

Watch Giuliana make this delicious lasagna: no béchamel sauce, no faff. The filling is garlicky sausage, mushroom and ricotta; a combination called "alla Norcina", a speciality of her town Norcia in Umbria - and it's absolutely scrummy. It's another dish we can't wait to recreate at home - leave us a comment below if you try it!

For a 35 x25 deep sided dish, your approximate quantities will be:

3 eggs and 300g of flour to make the pasta sfoglia. Your flour can be a 50/50 mix of grano tenero and semola, or 100% grano tenero flour. If not in Italy, all purpose flour will do. Roll it out as thinly as possible and cut into squares resembling the shape of your dish. Blanche in boiling water, and then place in a bowl of cold water to stop the cooking. 

For the filling: 400g (about 5 or 6) sausages. These should be the best quality you can get hold of: free range, organic and meaty. Giuliana used garlic flavoured ones. If you can only find plain style, add one clove of garlic to the mixture. Skin and crumble the sausage meat, and gently fry to release the fat. Add 400g of chopped mushrooms and the garlic. Cook this mixture for 10 or 15 minutes until the mushrooms have taken on some colour. Take off the heat. Layer the pasta with the sausage mixture, and some of the 400g (2 tubs) of ricotta. followed by a sprinkling of Parmigiano cheese. repeat until the dish is full. Finishing with a pasta layer.  You should aim for 4 layers.

 

Place in a preheated 200C oven for 20 minutes. Serve with a green salad.