Sagne chine

This is a great dish for the richness and variety of ingredients and flavors, whose name means ' lasagna filled calabrese ', i.

e.

stuffed.

In Calabria the lasagne are preparing even different, compared to Emilia and Abruzzo.

Prepare a dough with durum wheat flour, water and salt and knead dough for a long time and vigorously.

Roll out the dough and cut it into many rectangles approximately 10 x 20 cm.

While you prepare the other ingredients necessary for realization of the pot, let it sit lasagna in a cool and dry place.

In a large pan, FRY in 3 tablespoons oil pork chops, cooked and then hand them put them aside and FRY in the same Bowl the minced meat.

When will ben Golden, levatela from heat, place in a bowl and add three tablespoons of grated pecorino cheese, an egg, salt and pepper.

Mix well, kneading the mixture with a wooden spoon and cut into many meatballs the size of a walnut.

Quickly put them in flour and fry them in hot oil.

In a pan heat two tablespoons of oil and let brown soft focus the onion and celery finely chopped; Meanwhile, with a damp cloth or a brush clean the mushrooms (it is preferable to avoid washing them with water), slice them and add them to the sauce.

Let stand for a few moments, meanwhile clean the artichokes, give them the toughest outer leaves and hay, cut into segments and add to mushrooms.

Add finally shelled peas and washed and the bay leaf.

Add salt and pepper.

Simmer fresh focus and pan covered for about twenty minutes.

If the Fund tends to dry out, add a few tablespoons of red wine or beef broth warm.

Make firm three eggs, raffreddatele, Peel and cut into slices.

Boil lasagna, a few at a time, in boiling salted water with a tablespoon of oil; drain half-cooked and put them in cold water, then dry them on a damp cloth.

Adagiatene a layer on a baking tray greased with oil, so you cover the bottom; spread on some Patty lasagna, some vegetable sauce, the meat of the boneless chops, cubes of mozzarella, sliced hard-boiled eggs, grated pecorino cheese and roast gravy.

Overlay other lasagna and cover as described; Repeat the layers until you run out of ingredients.

Finally cover with a last layer of lasagna that you will add the only with grated pecorino cheese and roast gravy.

Passed in a hot oven at 180 degrees for half an hour and serve piping hot.