Grandma’s lasagne is a memory that we Modenese cherish in our hearts – and our stomachs! Here is a reimagining of this incredible dish by Chef Giorgio Damini of Ristorante Damini Macelleria & Affini.
Ingredients for 4 people:
FOR THE WHITE VEAL RAGÙ:
Minced veal (not too lean), 600 g
- Mixed vegetables: 1 stalk of celery, ½ carrot, ½ white onion
Aromatic herbs: Rosemary, Bay leaf
- ½ glass of white wine
Extra Virgin Olive Oil
- Butter
- Salt
- Pepper
- Vegetable Stock
Veal Stock
FOR THE EGG PASTA:
Type “0” flour, 500 g,
Whole eggs 270 g,
Egg yolks 60 g,
50 g semolina,
Rice oil (or peanut oil) for frying,
Mozzarella di Bufala Campana PDO,
Preparation:
Brown the diced vegetables in a little oil and a knob of butter, add the meat and cook over a high heat until all the liquid has been absorbed. Pour in half a glass of white wine, allow it to reduce, then add vegetable stock until the mixture is just covered. Add the bay leaf and rosemary, the veal stock, salt and pepper. Cover and simmer over a low heat for about 2 hours.
Roll out the dough thinly and cut it into squares measuring 4–5 cm on each side. Fry in hot oil and drain on kitchen paper. Separately, dice a piece of Campania buffalo mozzarella (D.O.P.) that has been left to cool slightly.
Assemble the lasagnetta directly on a warm flat plate, spreading a little ragù over the base. Place a sheet of pasta on top and spoon a spoonful of ragù over it. Continue with another sheet of pasta, a spoonful of ragù and a few cubes of mozzarella. Repeat the sequence until you have three layers.
Finish the top layer with ragù and diced mozzarella. Garnish with generous drizzles of balsamic vinegar, poured both over and around the lasagnetta.
