Lasagne di Carnevale: A Rich and Flavorful Italian Feast
Lasagne di Carnevale, a beloved dish of Southern Italy, is the perfect celebration of rich flavors and hearty ingredients. Traditionally prepared during the Carnival season, this recipe combines layers of homemade pasta, a robust meat ragù, savory cheeses, and a variety of fillings to create a dish that is both satisfying and festive. Whether served during a family gathering or a special occasion, Lasagne di Carnevale is guaranteed to bring joy to any table. Let’s dive into the details of how to make this delicious, comforting dish!
Ingredients
To create a truly authentic Lasagne di Carnevale, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Lasagne all’uovo (egg lasagna sheets) | 500g |
| Braciole di maiale (pork chops) | 350g |
| Pancetta (unsmoked Italian bacon) | 250g |
| Salsiccia (Italian sausage) | 250g |
| Braciole di maiale (pork chops) | 250g |
| Cipolle (onion) | 1 |
| Alloro (bay leaves) | 3 |
| Sale fino (fine salt) | To taste |
| Passata di pomodoro (tomato puree) | 5L |
| Chiodi di garofano macinati (ground cloves) | 1 pinch |
| Vino rosso (red wine) | 50ml |
| Olio extravergine d’oliva (extra virgin olive oil) | 30ml |
| Prezzemolo (parsley) | 2 sprigs |
| Uova (eggs) | 2 |
| Parmigiano Reggiano DOP (Parmesan cheese, grated) | 100g |
| Sale fino (fine salt) | To taste |
| Pepe nero (black pepper) | To taste |
| Olio di oliva (olive oil) | To taste |
| Pane raffermo (stale bread) | 100g |
| Ricotta di pecora (sheep’s ricotta) | 500g |
| Parmigiano Reggiano DOP (Parmesan cheese, grated) | 200g |
| Fiordilatte (mozzarella) | 400g |
| Provola cheese | 400g |
| Uova (eggs) | 4 |
Preparation
Step 1: Preparing the Ragù
- Begin by preparing the ragù, the hearty meat sauce that forms the base of this lasagne. Cut the pork chops into small cubes, and dice the pancetta. Remove the casing from the sausage and break it into smaller pieces.
- Peel the onion and slice it thinly. Heat the extra virgin olive oil in a large saucepan over medium heat. Add the onion and sauté for a few minutes until it becomes soft and translucent.
- Add the sausage to the pan, crumbling it as it cooks, and then add the pork cubes and pancetta. Let the mixture brown, stirring occasionally to ensure even cooking.
- Once the meat is browned, add the bay leaves, allow the flavors to meld, and then pour in the red wine. Let it cook for a few minutes to allow the alcohol to evaporate.
- Stir in the tomato puree, adding salt and a pinch of ground cloves. Reduce the heat to low and let the sauce simmer for at least two hours, stirring occasionally to prevent it from sticking to the pan.
- Once the ragù is ready, turn off the heat and set it aside to cool.
Step 2: Preparing the Filling
- After the ragù has cooled, use a slotted spoon to remove approximately 400g of meat from the sauce, ensuring it is drained well. Place the meat in a bowl and mix it with the chopped parsley, salt, and pepper.
- Transfer this mixture into a food processor and pulse until the meat is finely ground. Add the eggs and blend everything together until you have a smooth paste.
- With the prepared meat mixture, form small meatballs that are no larger than a cherry in size. Heat olive oil in a pan and fry the meatballs until golden brown. Set them aside on a plate lined with paper towels to drain any excess oil.
- In the meantime, hard-boil six eggs. Once they’ve cooled, peel and slice them thinly. Set them aside for later use.
- Slice the provola cheese into thin rounds and set aside with the mozzarella and Parmesan cheese.
Step 3: Assembling the Lasagne
- Preheat your oven to 220°C (static) or 200°C (fan-assisted). Grease a 30×20 cm baking dish with a drizzle of olive oil and add a small amount of the prepared ragù to coat the bottom of the dish.
- Start layering your lasagne by placing a sheet of lasagna noodles on top of the ragù. Next, layer the hard-boiled egg slices, fried meatballs, mozzarella, provola, and some of the ragù.
- Sprinkle grated Parmesan cheese on top, and then repeat the layering process. Continue alternating between layers of noodles, filling, and ragù until all ingredients are used up. Ensure that the final layer is covered with just ragù and a generous sprinkle of Parmesan cheese.
- Bake the lasagne in the preheated oven for about 20 minutes (or 15-18 minutes in a fan-assisted oven) until the top is golden and bubbly.
Step 4: Serving
- Once the lasagne is cooked, remove it from the oven and let it rest for about 10 minutes before serving. This allows the layers to set and makes it easier to slice and serve.
- Serve the lasagne with a simple green salad and perhaps some crusty bread to soak up the delicious sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30g |
| Carbohydrates | 40g |
| Fat | 30g |
| Saturated Fat | 12g |
| Cholesterol | 150mg |
| Sodium | 850mg |
| Fiber | 3g |
| Sugars | 5g |
| Vitamin A | 10% DV |
| Vitamin C | 6% DV |
| Calcium | 20% DV |
| Iron | 15% DV |
Tips for Success
- Quality of Ingredients: The quality of the meat and cheeses used in Lasagne di Carnevale is paramount. Opt for freshly made ricotta and high-quality mozzarella and Parmesan to ensure the best flavor.
- Layering: Make sure to layer the lasagne evenly and generously. The balance of meat, cheese, and pasta layers is what makes this dish so indulgent.
- Let It Rest: While it might be tempting to dig in immediately, letting the lasagne rest before serving allows the layers to set, making it easier to slice and serve without falling apart.
Conclusion
Lasagne di Carnevale is a dish that takes time and effort to prepare, but the result is a rich and flavorful masterpiece that will be the star of any meal. Whether you’re celebrating the Carnival season or just craving something comforting and indulgent, this recipe is sure to impress. The combination of tender meat, hearty tomato sauce, and layers of cheesy goodness is a true reflection of Italy’s culinary heritage. Try it out for your next family gathering or special occasion—you won’t regret it!
