Vincisgrassi

Dino Joannides

Dino Joannides

1st December 2014
Dino Joannides

Vincisgrassi

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.

Ingredients

  • 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

Method

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.