In the Marche there are vincisgrassi. Seven layers of pasta pulled by hand, wet with béchamel sauce and an old style ragout, where the flavor of the regaglie dominates. It’s Grandma’s Sunday plate. Born in the late eighteenth century, today, thanks to a work of territorial promotion, vincisgrassi are back in vogue with their unique taste.
Ingredients:
Egg pasta
Meat sauce
Parmigiano Reggiano grated
Many also add beef, veal and beef to the chicken offal sauce: this makes the meat sauce more tasty. In some cases this sauce is also enriched with bacon. Among the variants there is also the addition of béchamel sauce and mozzarella.
Procedure:
First, in the preparation of vincisgrassi, devote yourself to the preparation of meat sauce. Cut the beef, pork and chicken giblets into very small pieces. Chop celery, carrot and onion and brown in a large pan with a little oil and, to taste, a sprig of rosemary. Then add the meat and let it brown well. Add the tomato sauce and season with pepper salt. Lower the heat and cook the sauce for about two hours stirring occasionally. Prepare the fresh egg pasta and roll out in large thin sheets. Take a pan and roll out a layer of meat sauce, add a sheet of dough and cover with another sauce and a generous sprinkling of grated Parmesan cheese. Repeat the sequence for at least 10 layers (this is one of the characteristics of vincisgrassi). Bake at 180 ºC for about 30 minutes.
