Sagne China

Preparation:

Preparation: It is an exceptional dish, due to the richness and variety of ingredients and flavours, whose Calabrian name means 'full', i.e. stuffed, lasagne. In Calabria lasagna is prepared in a still different way, compared to Emilia and Abruzzo. Prepare a paste with durum wheat flour, water and salt and knead it for a long time and vigorously. Roll out the dough and cut it into many rectangles of about 10 x 20 cm. While you prepare the other ingredients needed to make the dish, let the lasagna rest in a cool, dry place. In a large saucepan, brown the pork chops in three tablespoons of oil, bring to the boil, then set them aside and fry the minced meat in the same container. When it is golden brown, remove it from the heat, place it in a bowl and add three tablespoons of grated pecorino cheese, an egg, salt and pepper. Mix the mixture well, working it with a wooden spoon and make many balls the size of a walnut. Pass them quickly in the flour and fry them in very hot oil. Heat two tablespoons of oil in a pan and brown the finely chopped onion and celery over a low heat; meanwhile, clean the mushrooms with a damp cloth or a brush (it is preferable to avoid washing them with water), cut them into slices and add them to the sautéed mixture. Leave them to flavor for a few moments, in the meantime clean the artichokes, remove the tougher outer leaves and any internal hay, cut them into wedges and add them to the mushrooms. Finally, add the shelled and washed peas and the bay leaf. Salt and pepper. Leave to simmer over low heat with the pan covered for about twenty minutes. If the stock tends to dry out, you can add a few tablespoons of red wine or hot meat broth. Boil three eggs, cool them, peel them and cut them into slices. Boil the lasagna, a few at a time, in boiling salted water with the addition of a spoonful of oil; drain them halfway through cooking and rinse them in cold water, then put them to dry on a damp cloth. Arrange a layer of it in a pan greased with oil, so as to cover the bottom; Distribute a few meatballs, a little vegetable ragout, the meat from the boneless chops, mozzarella cubes, slices of hard-boiled eggs, grated pecorino cheese and roast gravy over the lasagne. Layer more lasagna and coat as described; repeat the layers until all the ingredients are used up. Finally, cover with a final layer of lasagne which you will only sprinkle with grated pecorino and roast sauce. Put in a hot oven at 180 degrees for half an hour and serve piping hot.