| Index of recipes |
Sagne chine imbottite

Stuffed lasagna

From	Difficulty	Serves	Time
Calabria			2^h Oven 190°C (374°F)

Ingredients

FOR THE DOUGH

Durum wheat flour: 400 g. (14.10 oz.)
Hen eggs: 2
Salt

FOR THE STUFFING

Artichokes: 3
Shelled peas: 150 g. (5.30 oz.)
Minced pork: 200 g. (7.05 oz.)
Fresh boletus mushrooms: 300 g. (10.60 oz.) - or 30 g. (1 oz.) if dried
Mozzarella (milky buffalo cheese): 200 g. (7.05 oz.)
Minced onion: 1
Minced celery: 2 ribs
Laurel leaves: 2
Grated sheep cheese: 60 g. (2 oz.)
Hen eggs: 4
Extra-virgin olive oil: 3 table spoons
Salt and pepper

Preparation

Work the flour with the two eggs and a pich of salt into dough, using as water as necessary to have a quite firm dough.
Knead as long as the dough become smooth and compact.
Roll out the dough until quite thin on the rolling board with the floured rolling pin and then cut it in squares (sagne) of about 8 to 10 cm (3 - 4 inches).
Now prepare the stuffing.
Brown the pork with the olive oil; pour it in a terrine and add three spoonfuls of sheep cheese, one whole egg, salt and pepper (minced at the time, if possible).
Mix and, with this compound, make a lot of small meat-balls (as big as an olive) and fry them in very hot olive-oil.
Drain them, lean them on a sheet of absorbing paper and keep them warm in the food-warmer.
Brown the celery and onion chopping in some olive oil, then add the cleaned, washed and sliced mushrooms (if they are dried, put them in some lukewarm water before), the peas, the laurel leaves and the artichokes without their outer leaves, the spiny points and cut in pieces.
Continue cooking in the pot with the lid on and on a very low flame, adding, if necessary, some boiling water.
In the meanwhile, hard-boil the remaining 4 eggs for about 9 minutes from the moment when water begins boiling.
Cut the mozzarella in thin slices.
Boil the lasagne in plenty salt water, drain, pour in cold water, drain again and put them to dry on a towel.
Oil a heat-resistant pan and put in it one layer of lasagne, one of roasted pork sauce, and, one after the other, the hard-boiled eggs cut in slices, the vegetables mixture, the grated sheep cheese, the sliced mozzarella, the small meat-balls and, at last, lay over all more lasagne sprinkled with cheese.
Put in the hoven at the indicated temperature and let cook until the surface becomes golden-brown.

| Index of recipes |