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Daring Bakers: Lasagne of Emilia-Romagna


Daring Bakers: Lasagne of Emilia-Romagna Recipe

Ingredients:
  • 2 jumbo eggs
  • 10 ounces fresh spinach, rinsed dry, and finely chopped
  • 3 1/2 cups flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 2/3 cups milk
  • Salt and freshly ground pepper to taste
  • Freshly grated nutmeg to taste
  • 3 tablespoons extra virgin olive oil
  • 2 ounces pancetta, finely chopped
  • 1 medium onion, minced
  • 1 medium stalk celery with leaves, minced
  • 1 small carrot, minced
  • 4 ounces boneless veal shoulder or round
  • 4 ounces pork loin, trimmed of fat, or 4 ounces
  • 8 ounces beef skirt steak
  • 1 ounce thinly sliced Prosciutto di Parma
  • 2/3 cup dry red wine
  • 1 1/2 cups chicken stock (homemade if possible)
  • 2 cups milk
  • 3 canned plum tomatoes, drained
  • Salt and freshly ground black pepper to taste
Directions:
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Rank

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