Rachel Roddy's Vincisgrassi Recipe| Italian Pasta Bake
Upgrade your usual lasagna with this utterly decadent, mushroom-rich vincisgrassi recipe from Rachel Roddy.
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Cooking tools:
- Pasta machine
- Kitchen scale
- Baking dish
- Oven
- Grill
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Whisk
- Fork
- Colander
- Fine-mesh sieve
- Measuring cup
- Kitchen towel
Ingredients
- 300g 00 flour
- 100g semola
- 3 eggs
- 50g soft butter
- 2 tbsp vin santo or Marsala
- 50g dried porcini
- 300g field mushrooms, or fresh porcini, sliced
- 150g butter
- 60g flour
- 800ml whole milk
- 60ml extra virgin olive oil
- 200ml single cream
- 3 sprigs of fresh flat-leaf parsley, finely chopped
- 14 slices of prosciutto, cut into strips roughly 1cm wide and 5cm long
- salt
- black pepper
- 150g Parmesan, grated
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