Vincisgrassi with Meat from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and

Ingredients

• freshly grated Parmesan cheese
• 175 g/6 oz finely chopped chicken livers
• butter
• 4 cloves
• 1 bay leaf
• salt
• freshly ground black pepper
• 450 g/1 lb lean minced beef
• 1 carrot, finely chopped
• 1 cup tomato purée
• 1 glass dry white wine
• 500 g/1 lb 2 oz Farina O or strong plain flour
• 115 g/¼ lb streaky bacon, minced
• 1 teaspoon salt
• 2 whole eggs, plus 4 egg yolks
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic
• olive oil