Handmade lasagna made from Tumminia wheat flour

12/01/2015 - Ingredients:

Lasagna:
- 500g Tumminia wheat flour "Az. Agricola Fastuchera"
- 200g Tumminia whole grain wheat flour "Az. Agricola Fastuchera"
- 7 eggs

Meat Sauce:
- 1kg ground beef
- Extra Virgin Olive Oil "Adamo"
- 1 onion
- Tomato puree "Masseria Dauna"
- Salt from Trapani

Béchamel sauce:
- 1l milk "Az. Agricola Frascio"
- 50g butter "Az. Agricola Frascio"
- 50g flour
- Nutmeg
- salt

- 250g grated Parmigiano Reggiano aged 36 months

Articolo tratto da: OIP Editorial Department

Ingredients:

Lasagna:
- 500g Tumminia wheat flour "Az. Agricola Fastuchera"
- 200g Tumminia whole grain wheat flour "Az. Agricola Fastuchera"
- 7 eggs

Meat Sauce:
- 1kg ground beef
- Extra Virgin Olive Oil "Adamo"
- 1 onion
- Tomato puree "Masseria Dauna"
- Salt from Trapani

Béchamel sauce:
- 1l milk "Az. Agricola Frascio"
- 50g butter "Az. Agricola Frascio"
- 50g flour
- Nutmeg
- salt

- 250g grated Parmigiano Reggiano aged 36 months

Kneed a soft dough from the flour and eggs. Wrap it in cling film and let it rest for 1 hour in the refrigerator.

Sauce: Finely chop the onion and fry in a pan with some olive oil. Add the mince and cook for 15 minutes. Add the tomato passata and simmer for 2 hours. Add salt.

Béchamel sauce: Put the butter in a saucepan and melt. Stirring constantly, add the flour. Stirring constantly, add the milk, salt and grated nutmeg. Bring to a boil and stir until the right consistency is achieved.

Roll out the dough with a rolling pin and cut into 10x30cm large strips. Cook for 2 minutes in boiling salted water.

Place a layer of lasagna in a greased mold. Then add a layer of meat sauce and finally add a layer of béchamel sauce. Repeat this process until all ingredients are used up. Sprinkle with grated Parmesan.

Bake in the oven at 180 ° C for 40 minutes.

Recommended wine: Veltenesi DOP ORGANIC - Podere dei Folli