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Lasagne Verdi alla bolognese

Bologna (BO)

Date of last update: 24/05/2016, 12:32

Recipe of green lasagne in bolognese style solemnly declared by the Accademia Italiana della Cucina on the 28th of May 2003 and deposited with notarial deed on the 4th of July 2003 at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia.

 

Ingredients (serves 8):

1 Kg traditional Bolognese ragout;
400 g Parmigiano Reggiano cheese, ripe, tasty, fragrant, to be grated at the last moment;
for the béchamel sauce (made with 100 g superfine flour): 100 g butter, 1 liter whole fresh milk, table salt, nutmeg to taste;
butter, a pat of about 200 g;
1 Kg green dough made with: 700 g superfine flour, 3 fresh eggs, 350 g boiled spinach, well-drained and chopped;
a rectangular baking tin, of about 25x35 cm, at least 6 cm high.


Preparation:
Put on a pot that is ¾ full of salted water and let the water boil hard. Cut the dough in rectangles of about 15 x 10 cm or, if you can, cut it in rectangle that are a bit smaller than the baking tin, throw them into boiling water and take them out as soon as they rise to the top. After putting them under cold water let them dry on a white clean cloth, made of cotton or linen. Grease with butter the bottom of the baking tin and add a few tablespoons of ragout and béchamel sauce, covering everything with the dough rectangles in the necessary quantity, place on it a thin layer of béchamel sauce, abundant ragout, flaked butter and abundant Parmigiano Reggiano cheese, the layer should be as regular as possible, also make sure that there are no air bubbles (to avoid this, make three or four holes in the dough with a toothpick).
Follow the same procedure for at least 6 layers, finally cover with a layer of daugh over which you will put some ragout mixed with some béchamel sauce, a few butter flakes and a sprinkle of parmigiano reggiano cheese. Place a butter flake at every corner of the baking tin. Bake for 25/30 minutes at about 180 degrees in a pre-heated oven.
Finally make sure that the layers are even, that the ragout is abundant but not too much, that the béchamel sauce is creamy and well-distributed, in a light way. Let everything stand 5 minutes before serving.

 

Recipe taken from The Old Market  - A travel through tortellini, tagliatelle and much more