Sagne chjine
Instructions
Take a rather harsh dough with flour and lukewarm water and let rest.
Tiratene of sheets, cut them into pieces of about 8 cm.
side and boil them in salted boiling water with the addition of a few spoonful of oil why not stick (a few at a time and in a large casserole and low).
Drained al dente these lasagna and put them to cool on a towel.
In a Holster combined lean meat beef, an egg yolk, a pinch of salt and pepper and make the big pellets like hazelnuts.
Flour them, FRY one or two tablespoons of lard with bay leaf in a saucepan and Brown the pellets; drain well and keep them aside.
In the same Pan put two tablespoons of lard and seasoning the onion very finely chopped, peas, artichokes and mushrooms already boiled.
Grease a large baking lard, sprinkle on the layers ' sagne ', the slices of hard boiled egg, sliced cheese, meatballs with meat and vegetables, sprinkle of grated pecorino cheese, complete with a few tablespoons of broth and put the Pan in hot oven.
As soon as the surface is golden, remove from oven and brought to the table.
Ingredients and dosing for 4 persons
- 400 g of flour
- 250 g of minced beef
- 3 eggs
- 4 tablespoons of suet
- 2 leaves of laurel
- 1 onion
- 250 g of peas
- 3 artichokes
- 250 g of mushrooms
- 200 g of fresh cheese
- 100 g of grated pecorino cheese
- Salt
- Pepper
- Olive oil