| Servings |
People
|
Ingredients
- 600 g Fresh Egg Pasta (Tagliatelle)
- 1 l Bechamel
- 800 g Sweetbread Ragout
- 150 g Grated Parmesan cheese
- 1 Small Truffle (Monti della Laga or Sibillini)
- 50 g Butter
- To taste Nutmeg
- Salt
Ingredients
|
|
Instructions
- Cook the sheets of pasta in boiling salted water, 2 or 3 at a time, let them cool in cold salted water and dry in a clean white cloth. Butter a baking pan and coat it with a thin layer of béchamel and breadcrumbs.
- Arrange a layer of pasta, cover it first with the béchamel sauce and then with the ragout, without mixing the two sauces, sprinkle with grated Parmesan cheese and some very thin slices of truffle. Make 5 to 12 layers of pasta (to taste). Finish with the béchamel, Parmesan cheese and a few small flakes of butter.
- Bake at 180°C for 30 to 40 minutes. Allow the Vincisgrassi to rest for 10 to 15 minutes before serving.
