Parma ham, chicken liver and mushroom vincisgrassi recipe
Savor the rich flavors of Parma ham, chicken liver, and mushrooms in this traditional Marche lasagne-inspired vincisgrassi. Perfect for special occasions.
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Cooking tools:
- Fine-mesh sieve
- Ramekin
- Grater
- Baking dish
- Nonstick skillet
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Plastic wrap
- Kitchen scale
- Pitcher
- Mixing bowl
- Oven
- Stove
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
- 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
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