Drunken lasagnette
Instructions
Sauté in a pan with oil and butter, bacon and chopped onion; Let flavour for a few minutes then add a few leaves of Basil and chopped parsley.
Add the livers and hearts of sliced chicken, let them paint, dousing them with liquor, pour the broth, salt, pepper and cook slowly until the liquid in the Pan has reduced by half.
Meanwhile, boil lasagna in salted water until al dente, drain and season with prepared sauce and two tablespoons of grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 400 g of chicken livers and chicken hearts
- 400 g of egg lasagna
- 60 g of bacon
- 1 dram of brandy
- 1 walnut butter
- 1 glass of broth
- Some leaves of parsley
- Some leaves of basil
- 1 onion
- Salt
- Pepper
- 2 tablespoons of parmigiano
- Olive oil