Pasta and first courses
Pasta and first courses
Lasagne with sausage and friarielli
Nonna Adele’s lasagne layers sausage, friarielli and provola between ruffled pasta sheets. The sauce is made with vegetable stock, butter and flour, preserving this feature of her recipe.
From Nonna Adele’s kitchen
- Cooking
- About 15 minutes for the sauce + 40 minutes covered + 15 uncovered; filling cooked separately
Temperatures: 180 °C
LET’S GET COOKING
Method
Trim and wash the friarielli. Cook in a frying pan with oil, garlic, chilli and salt until tender and no watery liquid remains.
Remove the greens and cook the skinned, crumbled pork sausages in the pan with a little oil until they reach at least 71 °C, measured with a clean probe thermometer. Mix with the friarielli and leave to cool slightly, then add the provola in pieces.
For the sauce, melt the butter, stir in the flour and mix. Gradually whisk in the stock; add salt and nutmeg and cook over low heat, stirring, for about 15 minutes until thickened.
Check the packet to see whether the lasagne sheets need precooking and prepare accordingly. Butter a baking dish and sprinkle the base with breadcrumbs.
Make four layers of four lasagne sheets: spread filling and sauce over the first three, and top the final layer with sauce and Parmigiano.
Cover with foil and bake in a preheated oven at 180 °C for about 40 minutes. Uncover and bake for about 15 minutes more, until the pasta is tender and the filling reaches at least 74 °C in the centre, checked with a probe thermometer. Extend cooking if needed and leave to settle before cutting.
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