400 g Parmigiano Reggiano cheese, ripe, tasty, fragrant, to be grated at the last moment
For the béchamel sauce:
100 g superfine flour
1 litre whole fresh milk
nutmeg to taste;
butter, a pat of about 200 g
1 kg green pasta dough made with:
700 g superfine flour
3 fresh eggs
350 g boiled spinach
well-drained and chopped
a rectangular baking tin, of about 25x35cm, at least 6cm high.
Fill pot ¾ full of salted water and bring the water to a hard boil. Cut the pasta dough in rectangles of about 15 x 10 cm or, if you can, cut it in rectangles that are a bit smaller than the baking tin, throw them into the boiling water and remove them 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 the bottom of the baking tin with butter and add a few tablespoons of ragout and béchamel sauce, covering everything with the sheets of pasta, spread a thin layer of béchamel sauce, then 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 dough 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 centigrade in a pre-heated oven.
Finally make sure that the layers are even, that the ragout is abundant but not excessive, that the béchamel sauce is creamy, thinly and well-distributed. Let everything stand 5 minutes before serving.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
Promenade a Bologna - Special Christmas & New Year