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Le Marche Lasagna

13

This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

  • Servings: 6

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 bay leaf, preferably fresh
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
  • 9 ounces prosciutto, cut into 1/4-inch pieces
  • 4 1/2 cups very finely chopped onions
  • 1 1/2 cups very finely chopped celery
  • 1 1/2 cups very finely chopped carrots
  • 1 tablespoon plus 1 1/2 teaspoons tomato paste
  • 1/4 cup extra-virgin olive oil
  • 3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
  • 6 cups dry Marsala wine
  • 6 cups Fabio Trabocchi's Chicken Stock
  • 4 whole cloves
  • Coarse salt and freshly ground black pepper
  • 7 1/2 cups finely chopped white mushrooms
  • 4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 pounds Homemade Lasagna Noodles, cooked
  • Fabio Trabocchi's Bechamel Sauce

Directions

  1. Place porchini mushrooms in a small bowl with enough warm water to cover; let stand 30 minutes.

  2. Drain mushrooms, reserving liquid if desired, for a more pronounced mushroom flavor. Strain liquid through a fine mesh sieve and set aside, if using. Chop mushrooms and set aside.

  3. Using a piece of kitchen twine, tie together bay leaf, rosemary, and thyme; set aside.

  4. Melt 12 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and saute for 4 minutes, or until golden brown. Add onions, celery, and carrots, reduce heat to medium, and cook until very soft, about 10 minutes, making sure vegetables do not brown. Reduce heat to medium-low, add tomato paste, and cook, stirring occasionally, for 2 minutes.

  5. In a large skillet over medium-high heat melt 12 tablespoons butter with 2 tablespoons olive oil. Add pork and cook until golden brown, about 8 minutes. Transfer pork to colander and to drain off excess fat. Discard fat in skillet; set skillet aside. Transfer pork to saucepan with skillet; set aside.

  6. Set skillet over medium heat. Add Marsala and bring to a boil, stirring with a wooden spoon or spatula, scraping up all the browned bits from the bottom of the pan. Pour Marsala over pork and vegetables. Place saucepan over medium-high heat and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced by one-third. Add mushroom liquid, chicken stock, and cloves; stir to combine. Add herb bundle and push down to submerge in liquid. Partially cover saucepan and continue to let simmer for 2 hours. Remove from heat, season with salt and pepper; set aside to cool. Remove herb bundle.

  7. Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Add porcini and white mushrooms and cook, stirring, until white mushrooms are soft and slightly golden, about 5 minutes. Fold mushrooms into pork mixture; set aside.

  8. Preheat oven to 350 degrees with rack in the center.

  9. Melt remaining 2 tablespoons butter. Brush a 9-by-13-inch baking dish with melted butter. Top with pasta to cover. Sprinkle a generous 1/3 cup cheese over pasta. Ladle or spoon some of the pork mixture over cheese, spreading evenly with the back of ladle or spoon. Top with 1/2 cup bechamel sauce. Repeat process with remaining pasta, cheese, pork mixture, and bechamel sauce, keeping in mind you may not need to use all the pork mixture, and finishing with pasta. Top final layer of pasta with bechamel sauce and sprinkle with cheese.

  10. Transfer baking dish to a baking sheet and bake until sauce is bubbly, about 25 minutes. Increase heat to 400 degrees and continue baking until crisp on top, about 5 minutes more. Remove from oven and let stand 20 minutes.

  11. Cut lasagna into squares and serve immediately.

Reviews Add a comment

  • hiah
    8 DEC, 2008
    Delicious- well worth all the steps. I couldn't get pork shoulder, so I substituted ground pork- which rendered a lot of fat, so I blotted and drained the browned pork twice. I didn't use as much chicken stock for either the filling or the bechamel sauce. A nice alternative to the "usual" heavy ricotta-meatball red sauce lasagna.
    Reply
  • barbara_sa
    1 JUL, 2008
    I cooked this dish last night,i used button mushrooms however but it was delicious. Here in south africa we dont get porchini mushrooms very easily. Thankyou for such wonderful recipes this site is amazing!!
    Reply
  • SashaCanadian
    28 JUN, 2008
    a meatless version with less fat would be appreciated. diabetics like me have to be very careful with our food intake.
    Reply
  • kickypants
    27 JUN, 2008
    After 1 1/2 cups of butter I'd be scheduling myself for surgery...both lipo and to unclog the heart! Does sound yummy though.
    Reply
  • nulo77
    6 MAY, 2008
    This looks amazing!! Does anyone have any suggestions for substituting the pork in this recipe?
    Reply
  • alettang
    11 MAR, 2008
    I enjoyed these comments since my husband was born in the Marche region and lived much of his life in Italy. Yes, this is a wonderful recipe, and in the true Italian tradition does not concern itself with the time spent preparing the dish. It is all about family and making memories in la cucina! It is a more pricey version since many of the ingredients are more costly here in the US. We make a homemade lasagna very similar every Christmas, it is delicious to be sure!
    Reply
  • bonniesgirl
    9 MAR, 2008
    Does anyone happen to know what ever happened to Wes and Angie?
    Reply
  • bonniesgirl
    9 MAR, 2008
    Yes, this recipe does seem complex, but how does it actually taste?
    Reply
  • marylantz
    8 MAR, 2008
    My daughter and I had to wait until Saturday to attempt this behemoth of a recipe. Experienced cooks, we're not afraid of complexity or time consuming techniques. But this was at least an 8 hour lasagna from start to finish! The most misleading part of the recipe was the condensing of the bechamel sauce, which, after nearly two hours, was nowhere near 4 cups. Why not give an estimate of the reduction time (like for the ragu)? It was also about a $95 recipe, considering we like to buy locally.
    Reply
  • giovan
    8 MAR, 2008
    Bravo Fabio! Deleightful. Crude peasant sauce. That's what most Americans want. That's not how it's presented in the south.Pasta is not covered with an abundance of sauce or ragu. Italians do not eat that way. Best lasanga I had was in Pesaro in le Marche. Very light.I don't think that Fabio meant traditional southern lasagna.As far as northern cuisine,that's a matter of opinion.I like other cuisines just as well.. It's all good.Buon appettio eveyone.
    Reply