Vincisgrassi

Preparation:

Preparation: Vincisgrassi, as they call lasagna in Macerata. The strange name derives from the (Italianized) one of an Austrian general who, after a stay in the Marches, became such an admirer of the cuisine of this region, that he no longer wanted to give it up and forced his cook to 'adopt' it. This is also a substantial dish which, in some areas, undergoes slight variations: for example sweetbreads and brains are often replaced with minced meat, but the recipe which calls for the addition of fresh mushrooms to the ragù is also widespread. Finally, today, to save time, the habit of using traditional lasagna is spreading. This we propose is the authentic recipe, the choice of any variations or substitutions is up to you. Prepare a dough with the flour, the semolina, 5 eggs, 50 g of melted butter, a pinch of salt and the vin santo. Knead vigorously and for a long time; when the dough is smooth and firm, roll it out into a thin sheet. Cut out the lasagna sheets 10 centimeters wide and as long as the pan that will contain them. Boil them as usual, a few at a time, in plenty of boiling salted water to which you will have added a spoonful of oil. Drain them one by one and put them to dry on a damp cloth. Meanwhile, prepare the ragu. Finely chop the fat from the ham and brown it in a pan with 40 g of butter, a halved carrot and a whole clove of onion. Brown the vegetables, remove them and add the chicken giblets (without livers). Pour in the white wine and, as soon as it has evaporated, pour in the tomato concentrate previously diluted with a ladle of hot broth. Add salt and pepper, put the lid on and cook for a couple of hours over low heat, stirring with a wooden spoon and occasionally incorporating a spoonful of milk. In the meantime, blanch the brains, sweetbread and loaves in salted boiling water, drain, cut into cubes and add them to the ragout half an hour before the end of cooking. Season with salt. When the ragù is almost cooked, add the chopped chicken livers. Meanwhile, prepare the béchamel sauce. Blend half a liter of milk with 50 g of flour. Melt 50 g of butter in a saucepan, pour in the smoothie and boil the sauce for 5 minutes, stirring constantly with a wooden spoon. Salt and pepper it and flavor it with nutmeg. Butter the pan, cover the bottom with the lasagne, spread them with a little béchamel, sprinkle with Parmesan, add the meat sauce and a few knobs of butter; overlap other lasagne and repeat the operations until all the ingredients are used up. Finish with a layer of lasagna and let the preparation rest for 6 hours in a cool place. After this time, turn on the oven and, when it's hot (2000), put the lasagne in the oven and leave it au gratin for about 20 minutes.