Vincisgrassi Wild Mushroom and Prosciutto Lasagna

Name: Vincisgrassi (Wild Mushroom and Prosciutto Lasagna)
Ingredients: For the fresh pasta sheets:; 3 eggs; 300 grams (2 1/4 cups plus 2 1/2 tablespoons) flour; Vincisgrassi; 13.5 ounces (400 ml) chicken or vegetable stock; 30 grams (a generous handful) of dried porcini mushrooms; 1/4 cup (50 grams) butter, plus 6 tablespoons (90 grams) butter for bechamel; 2 cloves garlic, crushed; 5 ounces (150 grams) prosciutto, chopped; 1 pound (450 grams) fresh wild mushrooms (porcini, chantarelles, etc), cleaned and sliced or chopped; 1 glass white wine; 1/2 pound (225 grams) Parmesan cheese, grated; 5 cups (1250 ml) whole milk; 3/4 cup (90 grams) flour; salt and pepper to taste

Vincisgrassi (Wild Mushroom and Prosciutto Lasagna)

By Food52

 Serves 8

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Details

Servings: 8
Dish: main course

Cuisine

italian

Comments

Ingredients

For the fresh pasta sheets:
3 eggs
300 grams (2 1/4 cups plus 2 1/2 tablespoons) flour
Vincisgrassi
13.5 ounces (400 ml) chicken or vegetable stock
30 grams (a generous handful) of dried porcini mushrooms
1/4 cup (50 grams) butter, plus 6 tablespoons (90 grams) butter for bechamel
2 cloves garlic, crushed
5 ounces (150 grams) prosciutto, chopped
1 pound (450 grams) fresh wild mushrooms (porcini, chantarelles, etc), cleaned and sliced or chopped
1 glass white wine
1/2 pound (225 grams) Parmesan cheese, grated
5 cups (1250 ml) whole milk
3/4 cup (90 grams) flour
salt and pepper to taste