Carnival lasagna: the Calabrian recipe
Calabrian lasagna are a very rich and tasty first course. Traditionally they are prepared during holidays, especially at Carnival for the joy of all diners.
Carnival lasagna: ingredients for 4 people
For the pasta
- 400 g of semolina
- One egg
- One teaspoon of salt
- Water
For the filling
- 1 kg of minced pork meat
- One seasoned sausage
- 4 eggs
- 200 g of caciocavallo cheese
- One l of tomato sauce
- 100 g of pecorino cheese
- One soft bun
- EVO oil
- Salt, black pepper, basil, parsley, chili
- One onion
- 2 garlic clove
- One cup of red wine
Carnival lasagna: the recipe
Knead the semolina with the egg, water and salt until the dough is elastic and compact. Cover it with a cloth and let it rest.
Fry the thinly sliced onion, peeled garlic and chilli in oil. Add 600/700 g of minced pork meat, then blend with the wine after one minute. Remove the garlic and add the tomato sauce, a pinch of salt and a few fresh basil leaves. Extend with a glass of water and leave to simmer.
With the remaining meat, the bun soaked in water and well squeezed, parsley, half of the pecorino cheese, salt, black pepper and an egg, prepare and fry some meatballs.
Put the two remaining eggs in a high-sided saucepan with cold water and harden them for nine minutes after boiling, let them cool and shell them.
Take the dough and roll out the lasagna sheets, either by machine or by hand, trying to make them all the same size.
Slice the caciocavallo cheese, the seasoned sausage and chop the hard-boiled eggs. Starting from a layer of meat sauce, alternate in the baking pan the pasta sheets with the various fillings (meatballs, eggs, caciocavallo cheese, seasoned sausage) always putting some meat sauce between one layer and the other. Finish by sprinkling with the remaining pecorino cheese.
Cover the pan with aluminium foil and bake at 200° for half an hour, then remove the cover and broil for 5 minutes. Serve the lasagna lukewarm, matching it with a fragrant and full-bodied red wine.
