Sagne Chjine

Preparation:

Preparation: Make a rather stiff dough with the flour and the necessary tepid water and let it rest. Roll out some sheets, cut them into pieces of about 8 cm. on the side and boil them in boiling salted water with the addition of a few spoonfuls of oil to prevent them from sticking (a few at a time and in a large, low saucepan). Drain these lasagnette al dente and place them on a tea towel to cool. In a bowl, combine the lean beef, an egg yolk, a pinch of salt and pepper and make small balls the size of hazelnuts. Flour them, fry one or two tablespoons of suet with the bay leaf in a pan and brown the balls; drain them well and keep them aside. In the same pan, put another two spoonfuls of suet and let the very finely chopped onion, the peas, the artichokes and the already boiled mushrooms flavor. Grease a large pan with lard, arrange the 'sagne', the slices of hard-boiled egg, the slices of fresh cheese, the meatballs and the vegetables in layers, sprinkle with grated pecorino, complete with a few spoonfuls of broth and put the tray in a hot oven. As soon as the surface is golden, remove from the oven and serve.