Lasagne in abruzzo

We are in Italy, a land of strong flavours and wholesome, as the recipe of the dish that we propose.

With flour and three eggs prepare the pasta, adding, if necessary, a few tablespoons of water.

Knead the dough vigorously for a quarter of an hour, until it is smooth and homogeneous.

Let rest for 10 minutes to cool, then roll it out into a thin pastry cut into rectangles 15 cm wide and long as the major side of the Pan, including borders.

Let dry Lasagna for a quarter of an hour, then boil a few at a time in plenty of salted boiling water to which you've added a tablespoon of oil.

Al dente and drain stendetele out to dry on a cloth moistened.

To prepare the ragout, beaten with the fat ham and put it to roast in a pan, add the beef as soon as the fat will melt away.

Let stand for a few minutes over medium heat.

When the meat is nicely browned, tinged with the white wine, turn up the flame and let it evaporate.

Add then the tomatos deprived of skin and seeds, and concentrated.

Stir, add salt and pepper, put the cover and let simmer gently for an hour and a half.

Meanwhile worked the veal minced meat with salt, pepper, a tablespoon of grated pecorino cheese and two eggs; obtained dall'impasto many meatballs as big as a walnut, brown them in a pan with a little butter, dry the excess dressing and add sauce.

Finally hard boil three eggs, Peel and chop.

At this point you are on work plan everything for the preparation of the dish.

Aligned a portion of lasagna in buttered pan, causing them to go up even on the edges; Sprinkle with 1/3 of meat sauce and half the eggs, add some mozzarella, jaeda finally sprinkle with pecorino cheese.

Cover with another layer of lasagna and add a third of the meat sauce, the rest of the eggs and mozzarella and grated pecorino cheese.

Finish with a layer of lasagne, it ricoprirete with meat sauce and melted butter.

Passed in hot oven (180 degrees) for 20 minutes, so that the lasagne take a nice golden color.