Its name derives from the Austrian general Windisch Graetz who in 1799 occupied with his troops Ancona. But already thirty years before the Fog, in his book The cook Macerata shows a recipe seasoning for princisgras. An original recipe is impossible to define, because in every kitchen are introduced very personal variations but not ever alter the harmony of flavors of this extraordinary baked pasta. First of all the sauce: chopped bacon and ham fat browned in clay, then the chopped onion, garlic, celery, carrot that will wither slowly adding small splashes of white wine rapidly evaporating. Add the giblets of a chicken, then the tomato paste, salt and pepper and simmer the sauce for at least two hours. Others seek the ground meat and even sweetbreads, brains and chicken liver. To prepare the dough into a thin sheet, as for the noodles with eggs. Cut the large lasagna for about ten fifteen cm, boil them, a little at a time, in boiling salted water and drain half cooked and pass them in cold water and lay them out to dry on a towel. In a baking dish with the sauce wet lay a first layer of pasta, pour the sauce again with a sprinkling of Parmesan cheese, even pasta, sauce and parmesan cheese, and so on until the end of the dough. Cover with a final layer of sauce and cover with a fine abundant sauce well seasoned. It is good to prepare everything well in advance, because the pan must be taken into restful meditation for several hours. This reflection will allow a blend of flavors, enhanced by about three quarters of an hour in a moderate oven (160 °), it will foster a better browning that color, like the view, add the contents of an extraordinary and very tasty surprise.
Vincisgrassi admin 2017-01-10T20:07:39+00:00
(Source: Accademia Italiana Cucina)