Vincisgrassi

How it is made

Quantities are for 6-8 people. The steps are in the order you do them.

1. knead the flour with the eggs, the oil and the wine, work it for ten minutes and let it rest half an hour under a bowl
2. make the ragù: soften the chopped onion, carrot and celery in the butter with the diced prosciutto
3. add the minced meats and brown them over a high heat until no pink is left
4. add the chopped giblets, pour in the white wine and let it evaporate
5. dissolve the purée in a little hot water, pour it into the pan, salt and pepper, and cook on the lowest heat for at least two hours, adding hot water when it dries out
6. roll the pasta thin and cut it into rectangles the size of the dish; boil them a few at a time in salted water for a minute and lay them out to dry on a cloth
7. butter the dish and alternate the layers: pasta, ragù, béchamel and parmesan, for at least six layers, finishing with béchamel and parmesan
8. let the dish rest overnight in the fridge, the step people here never skip: the next day the flavour is another thing
9. bake at 180 degrees for forty minutes, until the top crusts over, and serve warm after ten minutes' rest