Vincisgrassi
Preparazione 1 h 30 min · Cottura 3 h · Riposo 12 h · Porzioni 8 · Difficoltà Difficile
Procedimento
Make the ragù: render pancetta in the oil, soften the soffritto, then brown the beef and pork hard. Add the concentrate and wine; let it vanish.
30 min
Add broth to cover and simmer, lid ajar, 2 hours, topping up as needed. Stir in the chopped livers for the final 20 minutes. Season; the sauce should be dark, dense, and barely red.
2 h 20 min
Besciamella: melt 80 g butter, whisk in flour for 2 minutes, then the milk gradually. Simmer to a coating cream; season with salt and nutmeg.
15 min
Blanch the pasta sheets 30 seconds in salted water, dunk in cold water, and dry flat on cloths.
20 min
In a buttered deep dish: besciamella veil, pasta, ragù, besciamella, Parmigiano; repeat for 5 to 6 layers, ending with besciamella and a confident snow of cheese.
20 min
Rest the assembled dish, covered, overnight in the refrigerator (or at minimum 2 hours).
2 h
Bake at 180 C until burnished and bubbling at the corners, 40 to 45 minutes; rest 15 minutes before cutting.
1 h
Cut generous squares and serve with nothing else on the plate; vincisgrassi shares with no one.
I consigli della nonna
Consigli in cucina
Livers are the signature. Chop them fine and add them late; long cooking turns liver bitter, short cooking leaves the ragù without its Marche accent.
Overnight is an ingredient. The rest lets pasta, ragù, and besciamella negotiate their borders. Bake it fresh and it slides; bake it rested and it stands.
White vincisgrassi with porcini instead of ragù rules the mountain trattorie of the Sibillini; the besciamella and method are identical.
