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Egg lasagne destructured with traditional Amatriciana gratin

Piave DOP

Egg lasagne destructured with traditional Amatriciana gratin

Time: 1 h 10 min Lifestyle: Traditional Type of Cheese: Grana Padano Course: First

Fresh egg pasta dough
Fresh bacon
Peeled tomato and basil sauce
1 red onion from Tropea
Flakes of Grana Padano PDO


Preparation time: 1 h

Cooking time: 10 min

Cut the fresh pork cheek bacon into julienne slices, remove the rind and then cook it in the pan until crispy. Peel and slice the onion from Tropea, braise it in a frying pan with oil and a splash of vinegar.
Roll out the egg pasta dough, and cut out 6-8 cm diameter disks, blanch in salted boiling water and cool with a little olive oil.
Arrange four layers of lasagne in a lightly greased baking pan, with a dash of sauce, the crispy bacon and a few strips of brazed onion, cover with flakes of Grana Padano PDO. Bake in the oven preheated to 170° for 8 minutes.


Tempo di preparazione: 1 h

Tempo di cottura: 10 min