Egg lasagne destructured with traditional Amatriciana gratin
Egg lasagne destructured with traditional Amatriciana gratinTime: 1 h 10 min Lifestyle: Traditional Type of Cheese: Grana Padano Course: First
Fresh egg pasta dough
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.