Vincigrassi
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

=== semolina vin santo pasta ===
2 cups flour
2 cups semolina flour
1/4 cup virgin olive oil
1/4 cup vin santo
3 large eggs
=== filling ===
4 tablespoons virgin olive oil
1 medium onion -- finely chopped
4 ounces pancetta -- cut 1/4 inch dice
1 pound chicken livers -- roughly chopped
1/2 pound chicken gizzards -- roughly chopped
1 pound wild mushrooms -- sliced
1 cup basic tomato sauce
1/2 cup chicken stock
1/2 cup dry white wine
1 recipe bechamel sauce
1 teaspoon freshly-grated nutmeg
1 1/2 cups freshly-grated parmigiano
 

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. To prepare pasta: Make like basic pasta dough with flour, oil, vino santo and eggs in a well on a work surface. Roll on second thinnest setting of pasta machine and cut into lengths to match your lasagna pan. Boil in salted water for 1 minute and refresh in ice bath. Lay out on towels to dry. To prepare filling: In a 12-inch to 14-inch sauté pan, heat olive oil over medium heat until smoking. Add onion and pancetta and cook until soft and golden, about 8 to 10 minutes. Add chicken livers, gizzards and mushrooms and cook 8 to 10 minutes until light gray. Add tomato sauce, chicken stock and wine and cook over low heat for 1 hour until quite thick. Allow to cool. To prepare lasagna: Preheat oven to 375 degrees. Brush a 14-inch by 9-inch lasagna pan and layer in the following order from the bottom: chicken liver sauce, pasta, bechamel sauce, with nutmeg added, and grated cheese (saving at least 1 cup bechamel sauce for last topping). Place Vincigrassi in oven and bake 35 to 40 minutes until bubbly and hot. Let stand 10 minutes and serve with grated cheese on top. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5707)