Recipes From Campania: Neapolitan Lasagna

INGREDIENTS:

Serves 8

* 1 lb egg pasta, fresh
* 1 lb ricotta cheese
* ⅝ lb cervellatine - typical neapolitan sausages
* 1 lb beef
* 7 oz dry white wine
* 3 ½ oz extra virgin olive oil
* 3 ½ oz Parmigiano Reggiano cheese, grated
* 2 oz tomato paste
* ⅝ lb mozzarella cheese
* basil
* 1 onion
* salt

PREPARATION:

3 hours preparation + 30 minutes cooking

Prepare the “ragù” by browning the meat and finely chopped onion in oil or lard. When the mixture has taken on color, pour some dry white wine over it and allow to evaporate. Add the tomato paste, dilute with water, put in some salt and basil and cook over a very low heat. Use the meat to prepare some little meatballs to be fried. Brown the “cervellatine” (long thin Neapolitan sausages with chili pepper) and cut them into roundels. Melt the Ricotta and dilute it with half the sauce mixing thoroughly. Cook the lasagne in salted water and then leave it to cool on the work-surface. In an oven dish (if possible rectangular) pour in a little “ragù”, arrange the sheets of lasagne one next to another without overlapping. Spread some spoonfuls of the Ricotta mixture over part of the meatballs, “cervellatine”, cubes of Fiordilatte and Parmigiano, Season with some ladlefuls of “ragù” and then put another layer of lasagna in the opposite direction, repeating the stuffing operation, until all the ingredients have been used up. Finish off with a layer of pasta well covered in “ragù” and Parmesan. Bake at medium heat (350°F) for 30-40 minutes and leave to rest in the oven for a while before serving.

Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032