Vincisgrassi

Ingredients

• 1 quantity whole egg pasta dough
• 30 gm butter
• 200 gm chicken livers, cleaned, trimmed
• 1 garlic clove, finely chopped
• 60 gm thinly sliced prosciutto, coarsely torn
• For dusting: flour
• For drizzling: olive oil
• 250 gm buffalo mozzarella, thinly sliced
• For scattering: finely grated parmesan
• To serve: crisp leaf salad
• Mushroom filling
• 30 gm butter, coarsely chopped
• 60 ml olive oil (¼ cup)
• 500 gm large mushrooms, such as field or king brown, thickly sliced
• 20 gm dried porcini, soaked in hot water for 20 minutes, drained
• 2 garlic cloves, finely chopped
• ½ cup coarsely chopped flat-leaf parsley
• Besciamella
• 2 cloves
• 2 fresh bay leaves
• ½ onion
• 1 litre milk (4 cups)
• 3 black peppercorns
• 50 gm butter, coarsely chopped
• 75 gm plain flour (½ cup)
• 50 gm finely grated parmesan