Vincisgrassi (porcini and prosciutto lasagne)
A classic Italian pasta bake made with mushrooms, ham and truffle – a great dish to prepare in advance if you have people over. Serve with a crisp green salad.
Ingredients
- 4 tbsp olive oil
- 500g/1lb 2oz sliced fresh porcini or a generous handful of dried porcini
- 2 garlic cloves, sliced
- 150g/5½ oz Parma ham, thinly sliced
- 150²µ/5½´Ç³ú butter, plus extra for greasing
- 60²µ/2¼´Ç³ú plain flour
- 1.5 litres/2½ pints milk
- 200ml/7fl oz double cream
- 2 tbsp chopped fresh parsley
- 1kg/2lb 4oz fresh pasta dough, rolled out into lasagne sheets
- 400g/14oz Parmesan cheese, grated
- white truffle oil or a fresh truffle
- 100g/3½oz unsalted butter
- salt and freshly ground black pepper, to taste
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the olive oil and fry the mushrooms with the garlic for two minutes.
Add the Parma ham, stir and remove from the heat.
Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk, a little at a time until it is combined and thick.
Add the double cream and bring to the boil.
Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley.
Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it.
Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle.
Repeat to make six layers, and finish with more Parmesan and dot with butter.
Bake in the oven for 25-30 minutes, or until bubbling and golden.
