Parma ham, chicken liver and mushroom vincisgrassi recipe | delicious. magazine

Ingredients

• 50g dried porcini mushrooms
• 250ml fresh chicken stock, hot
• 150g parma ham slices
• 9 sheets (175g) dried lasagne
• 30g butter, plus extra to grease
• 1 tbsp olive oil
• 450g chestnut mushrooms, thinly sliced
• 400g free-range chicken livers, trimmed and coarsely chopped
• For the sauce
• 1 small onion, halved
• 8 cloves
• 1 litre whole milk, plus extra for topping up if necessary
• 6 fresh bay leaves, crumpled
• 2 large fresh thyme sprigs
• 1 tsp cracked black peppercorns
• 75g butter
• 65g plain flour 150g cheddar, finely grated ¼ nutmeg, freshly grated
• You’ll also need…
• 20cm x 29cm shallow baking dish