Ingredients (serves 6)
Two whole free-range eggs plus four egg yolks
1 tsp salt
400g fresh porcini mushrooms, sliced
20g Parma ham, cut julienne-style
1.2 litres of milk
200g single cream
60ml extra virgin olive oil
3 tbsp finely chopped parsley
Salt and freshly-ground black pepper
Freshly grated Parmesan cheese
Make a dough from the pasta ingredients, knead well, and roll through a pasta machine as you would for lasagna. Cut the pasta lengths into squares approximately 12.5 cm square. Cook the squares in plenty of boiling salted water, a few at a time, drain when al dente and drop into cold water, then drain again and lay out onto linen cloths.
For the sauce, melt 50g of the butter, add the flour and blend in well. Add the milk, which has been previously heated, a little at a time, beating well with a balloon whisk. Cook the porcini mushrooms in the olive oil and add to the bechamel. Stir in the Parma ham. Add the cream and parsley, season with salt and pepper and bring to the boil. Turn off the heat.
To assemble the Vincisgrassi, butter a gratin dish and cover the bottom with a layer of pasta, then spread over a layer of bechamel sauce, dot with butter and sprinkle with some Parmesan cheese. Continue the process making layer after layer, finishing with a bechamel layer, a few knobs of butter dotted here and there and a sprinkling of Parmesan cheese. Cook in an oven preheated to 220C/425F/Gas Mark 7 and bake for 20 minutes. Serve with a little truffle oil splashed on top or better still, with shavings of white truffle and a little Parmesan cheese.
Vincisgrassi is a speciality of the Marche region of Italy and the most popular dish at Barnsley House. The recipe originates from Antonio Nebbia’s gastronomic manual which was written in 1779.
Recipe kindly supplied by Barnsley House