Lia Lasagne with white lamb ragù and Barbera d'Asti Docg Duchessa Lia

A RECIPE BY SARA MILLETTI FOR DUCHESSA LIA

Follow us and discover with us how to make these fantastic lasagna with white lamb ragu, perfect for fully enjoying an evening with friends. And don't forget to accompany them with a good glass of Barbera d'Asti Docg Duchessa Lia with an intense and velvety taste, always perfect for a first course with a strong and succulent character.

INGREDIENTS

Ingredients for 4 people

Lasagne

3 medium eggs
300-320 g of flour
70 g of fresh spinach

Ragù

350 g of chopped minced beef
1 clove of garlic
40 ml of Barbera d'Asti Superiore Galanera DOCG
1 carrot
1 onion
1 stick of celery
3 tablespoons of extra virgin olive oil
120 g of broad beans
40 g of Parmigiano Reggiano aged 36 months
salt
pepper

To decorate

edible flowers

METHOD

Start preparing the lasagna with white lamb ragu and Piedmontese toma starting from the ragù. Peel the carrot and onion and wash the celery. Finely chop them with a knife and put them in a saucepan with two tablespoons of oil. Fry and when the onion is transparent add the tomato paste. Mix well then add the previously skinned and reduced sausage and pieces. Brown it for a couple of minutes, then add the minced lamb. Stir and after a couple of minutes of cooking over high heat, blend with the wine. Let the alcohol evaporate completely then add the marjoram leaves, season with salt and pepper, sprinkle with the vegetable broth, lower the heat, cover with a lid and cook for 15 minutes.

Now prepare the fresh pasta. Sift the flour on a pastry board and make a hole in the center. Add the salt and break the eggs in the center. Beat the eggs with a fork and start kneading them with the flour. Work vigorously with your hands for about ten minutes or until you get a smooth and homogeneous mixture. Form a ball, wrap it in cling film and let it rest in the fridge for 30 minutes.

Meanwhile, prepare the béchamel. Put the butter in a saucepan and melt it over a low flame. When it is melted, remove from the heat and pour in the flour all at once. Mix well with a whisk, add the cold milk and put it back on the heat. Bring to a boil, stirring constantly. When the mixture tends to thicken, add salt and add the nutmeg. Turn off the flame and remove from the heat. Let it cool down.

Pick up the dough to make lasagna. Detach a piece, roll it out with a rolling pin to a thickness of 1mm, make lozenges based on the size of the pan and spread them out on a clean cloth. Continue like this until the dough is used up, taking care to always put the remaining piece in the fridge wrapped in plastic wrap to ensure that it does not become dry. Bring a pot of water to a boil. When boiling add salt and blanch the sheets of fresh pasta in water for a few seconds. Retrieve them with tongs and drain them lying on a cotton cloth.

Continue with more pastry, meat sauce, cheeses and continue like this until all the ingredients are used up. The last layer is made up of ragù, béchamel, toma cheese and parmesan. Bake in a preheated oven at 190 ° in static mode for 35 minutes. Remove from the oven and let cool before serving.