Dino Joannides

Dino Joannides

1st December 2014


Dino recommends you store the truffles and eggs to be used for all the elements of this dish in the same airtight jar. This will ensure that the truffle flavour permeates everything, and is much better than wasting money on truffle oil, which in most cases is not particularly good.


  • Serves 4-6
  • • 500 g fresh handmade lasagne, or top-quality dried lasagne (the Filotea brand actually has vincisgrassi pasta sheets in its range)
  • • 150 g Parmigiano Reggiano cheese, grated
  • • 30 g white or black truffle
  • For the sauce
  • • 80 g butter, plus extra for greasing and dotting
  • • 1OO g flour
  • • 1 litre warm milk
  • • 400 g porcini mushrooms, sliced
  • • 60 ml extra virgin olive oil
  • • 200 g Carpegna or Parma ham
  • • 200 ml single cream
  • • 1 tablespoon finely chopped parsley
  • • salt and freshly ground black pepper


First make the sauce, which is basically a bechamel with added prosciutto crudo and porcini.

Melt the butter in a saucepan, add the flour and mix well. Pour in the milk a little at a time, beating well with a balloon whisk until it has all been used.

Fry the porcini in the olive oil, drain in a colander, then add to the bechamel.

Stir in the ham, cream and parsley, add seasoning and bring to the boil.

Turn off the heat and set aside.

Boil the pasta sheets extra al dente, as they will cook further in the oven.

After draining, you can add a little butter or oil to prevent them sticking together, but this won't be necessary if you work quickly enough and your fingers don't mind the heat.

Preheat the oven to 200°C/gas mark 6.

To assemble the vincisgrassi, butter a gratin dish and cover the bottom with a layer of pasta.

Spread some bechamel sauce over it, dot with butter and sprinkle with some Parmigiano.

Continue making layers in this way, finishing with the bechamel and a sprinkling of cheese. Place in the oven for 25 minutes.

Serve in deep pasta plates and shave the truffle over each portion.