Use fresh sheets and a deep, wide dish. The broth should moisten every layer while leaving room below the rim for bubbling in the oven.
Make ahead For advance preparation, cool the broth and cooked meats promptly in small containers and refrigerate within 2 hours. Keep the components chilled separately and reheat thoroughly before assembly.
Lasagne di Campobasso
Prep 1 hr 30 min · Cook 3 hr 50 min · Rest 10 min · Yield 10 portions (One 30 × 40 cm dish.) · Difficulty Hard
Method
Put the hen and the piece of veal in a 10 liter stockpot with the water. Bring slowly to a simmer, skimming the surface. Add the celery, carrots, onions, tomato and broth salt. Simmer gently for about 2½ hours, until the hen is tender and its thickest part reaches 75°C for 30 seconds, away from the bone.Put the hen and the piece of veal in a 42¼ cups stockpot with the water. Bring slowly to a simmer, skimming the surface. Add the celery, carrots, onions, tomato and broth salt. Simmer gently for about 2½ hours, until the hen is tender and its thickest part reaches 167°F for 30 seconds, away from the bone.
Meanwhile soak the bread in the milk, then squeeze it well. Mix with the minced veal, egg, meatball Parmigiano, meatball salt and half the nutmeg. Roll into balls about 1 cm across. Drain and dice the mozzarella.Meanwhile soak the bread in the milk, then squeeze it well. Mix with the minced veal, egg, meatball Parmigiano, meatball salt and half the nutmeg. Roll into balls about ½ in across. Drain and dice the mozzarella.
Lift out the cooked meats and strain the broth. Pick the hen carefully, discarding skin and bones, and shred it with the boiled veal. Keep the meats covered and proceed directly with assembly. Adjust the broth to about 3 liters by reducing gently or adding boiling water. Simmer the meatballs in it for about 10 minutes, until cooked through and 75°C for 30 seconds at the center, then lift them out. Keep the broth hot.Lift out the cooked meats and strain the broth. Pick the hen carefully, discarding skin and bones, and shred it with the boiled veal. Keep the meats covered and proceed directly with assembly. Adjust the broth to about 12⅔ cups by reducing gently or adding boiling water. Simmer the meatballs in it for about 10 minutes, until cooked through and 167°F for 30 seconds at the center, then lift them out. Keep the broth hot.
Heat the oven to 180°C. Blanch the fresh lasagne sheets in batches in a little of the hot broth for about 1 minute, until flexible, allowing about 10 minutes for all batches. Lift onto clean trays without overlapping. Return the cooking liquid to the broth.Heat the oven to 350°F. Blanch the fresh lasagne sheets in batches in a little of the hot broth for about 1 minute, until flexible, allowing about 10 minutes for all batches. Lift onto clean trays without overlapping. Return the cooking liquid to the broth.
Spread a little hot broth in a 30 × 40 cm oven dish at least 8 cm deep. Build four layers of pasta, shredded meats, meatballs, mozzarella and the remaining Parmigiano mixed with the remaining nutmeg. Reserve some Parmigiano for the surface. Distribute about 2 liters of hot broth through the layers, stopping before the dish becomes overfull; keep at least 2 cm clear at the rim.Spread a little hot broth in a 11¾ × 15¾ in oven dish at least 3¼ in deep. Build four layers of pasta, shredded meats, meatballs, mozzarella and the remaining Parmigiano mixed with the remaining nutmeg. Reserve some Parmigiano for the surface. Distribute about 8½ cups of hot broth through the layers, stopping before the dish becomes overfull; keep at least ¾ in clear at the rim.
Bake for about 45 minutes, until golden, bubbling and steaming through the center; check for 75°C for 30 seconds in the middle. If the pasta absorbs the liquid too quickly, add a little hot reserve broth. Rest for 10 minutes, then cut into portions and serve with about 500 ml of hot broth shared between the plates.Bake for about 45 minutes, until golden, bubbling and steaming through the center; check for 167°F for 30 seconds in the middle. If the pasta absorbs the liquid too quickly, add a little hot reserve broth. Rest for 10 minutes, then cut into portions and serve with about 2 cups of hot broth shared between the plates.
