Vincisgrassi (2)

Vincisgrassi (2)
Vincisgrassi (2) 5 1 Stefano Moraschini


Prepare the filling.

Softened in warm water the mushrooms.

Blanch the Sweetbreads, raffreddare, cut them into cubes and flavour in a little butter for a few minutes.

Cut the chicken breast into strips.

In a saucepan heat the butter and oil, let dry chopped onion, add the chopped mushrooms and truffles (brushed, washed, dried), diluted with a little broth.

Add the chicken breast making it Brown, then focus the giblets and, after a few minutes, the Marsala wine, lower the heat and make it evaporate half.

Cover flush with warm water, add salt and pepper, and Cook, covered, soft flame half an hour approximately.

Add the Sweetbreads.

Make the dough with the ingredients listed, browse to pull, cut into thin strips about 10 cm long and 50.

Boil the strips in salted water, drain half-cooked and tuffatele in a bowl filled with cold water, then place on a cloth stretched nicely wet and wrung out.

Grease the baking tray and sprinkle on the strips to trap so that the bottom is covered, and then let it stick out over the edge the party progresses.

Other strips of dough cut into rectangles.

Fill the dish alternating layers of lasagna, meat sauce sprinkled with grated cheese and spoonfuls of béchamel sauce.

Finished with béchamel sauce.

Folded toward the Center surplus strips over the edge and close the mess.

Cook in a Bain-Marie in the oven at 180 degrees for half an hour.

Accompanying wines: Oltrepò Pavese Rosso DOC, Rosso Piceno DOC, Savuto DOC.

Vincisgrassi (2)

Calories calculation

Calories amount per person:


Ingredients and dosing for 8 persons


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