first courses from Italy
translated by Italian with
The dish of parties par excellence, made with the recipe of the grandmother
Start with the sauce: sauté with celery, carrot and onion finely chopped, and cook them in a large saucepan with oil.
After 10 minutes, stirring frequently, add the ground pepper and sauté, stirring often (if you want this is the ideal time to sprinkle with half a glass of red wine).
Add the tomato sauce with a glass of water, salt and pepper and add the chopped fresh parsley. Simmer over a low heat for at least 45 minutes, stirring occasionally.
Prepare the dough: Mix the flour and the eggs and forms a smooth dough to rest for 30 minutes covered. Then spread the sheets with the appropriate machine and sprinkle with plenty of semolina.
Prepare the sauce by heating the milk and adding the cornstarch dissolved in a little water, stir the fire (bottom) to thicken and season with salt and nutmeg.
Assemble the lasagna alternating layers of pasta, meat sauce, béchamel, ham and fontina cheese and ending with meat sauce and Parmesan cheese. Bake in preheated oven at 160C for 1 hour and a half.