Vincisgrassi
A grand baked pasta from the Marche layered with egg pasta sheets, béchamel, and a rich, spiced meat ragù enriched with poultry giblets.
- Prep
- 60 min
- Cook
- 120 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 720 kcal
Equipment
- •Heavy-bottomed saucepan
- •Large baking dish
- •Whisk
- •Wooden spoon
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 36 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 720 kcal
Instructions
- 1
Warm olive oil in a heavy saucepan and fry the soffritto over medium heat until sweet and translucent.
- 2
Add the minced beef and pork, cooking until the meat browns thoroughly and releases its juices.
- 3
Tir in the chopped chicken livers and ground cloves, cooking for two minutes until the offal changes colour.
- 4
Pour in the white wine and simmer rapidly until the alcohol smell evaporates completely.
- 5
Stir in the tomato passata, cover partially, and simmer gently for ninety minutes until rich and thick.
- 6
Melt the butter in a saucepan, whisk in the flour, and cook for one minute without browning.
- 7
Gradually whisk in the warm milk until smooth, simmering until it thickens into a glossy béchamel.
- 8
Boil pasta sheets in salted water for one minute, then transfer them to clean tea towels.
- 9
Spread a thin layer of ragù and béchamel over the base of your baking dish.
- 10
Layer pasta sheets, rich ragù, béchamel, and grated cheese, repeating for at least five distinct layers.
- 11
Finish with a generous coating of sauce, béchamel, and grated cheese over the top pasta sheet.
- 12
Bake at 180 degrees C for thirty-five minutes until the top is deeply golden and bubbling gently.
Chef's tips
Always trim the chicken livers thoroughly of any green patches or connective tissue to prevent bitterness. Allow the baked vincisgrassi to settle for fifteen minutes before slicing so the intricate layers hold their shape cleanly.
Ingredient substitutions
- chicken livers → finely minced duck meat or extra pork, though authentic Marchigiano depth will be reduced
- Verdicchio → any crisp, dry Italian white wine
Storage
Store leftovers in a sealed container in the refrigerator for up to three days.
Reheating
Reheat covered with foil in a 160 degrees C oven until warmed through to the centre.
Common mistakes to avoid
- •Calling the dish a lasagna, which overlooks its distinct spiced offal ragù and Marchigiano heritage.
- •Making the béchamel too runny, which causes the dense layers to slide apart upon slicing.
Serving suggestions
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