Pork Italian

Lasagne teramane recipe

Name: Lasagne teramane recipe
Yield: 4
Cuisine: /italian
Ingredients: 125ml olive oil; 800g pork and veal mince; 1 each: onion, carrot and celery stalk, finely chopped; 4 garlic cloves, crushed; 1 bunch sage, leaves picked, three-quarters chopped; 125ml red wine; 700ml tomato passata; 250ml chicken stock; 30g unsalted butter, chopped; 2 eggs, lightly beaten; 80ml milk; 3 buffalo mozzarella balls, thinly sliced; 80g parmesan; 225g plain flour; 560ml milk; 3 eggs; 40g unsalted butter, melted, cooled, plus extra melted butter to grease

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by Silvia Colloca

Cook and author

Aug 08, 2018

Colline Teramane is an area within the Abruzzo region.

1/2 cup (125ml) extra virgin olive oil
800g pork and veal mince
1 each: onion, carrot and celery stalk, finely chopped
4 garlic cloves, crushed
1 bunch sage, leaves picked, three-quarters chopped
1/2 cup (125ml) red wine
700ml tomato passata
1 cup (250ml) chicken stock
30g unsalted butter, chopped
2 eggs, lightly beaten
1/3 cup (80ml) milk
3 buffalo mozzarella balls, thinly sliced
1 cup (80g) finely grated parmesan

Crepes

1 1/2 cups (225g) plain flour
2 1/4 cups (560ml) milk
3 eggs
40g unsalted butter, melted, cooled, plus extra melted butter to grease

Method

1.

To prepare the crepe batter, place all the ingredients in a blender and whiz until smooth. Rest for 30 minutes.
2.

Heat a 22cm non-stick frypan over medium-high heat. Lightly brush pan with some extra melted butter. Add 1/2 cup (125ml) crepe batter, swirling to coat, and cook for 1 minute or until underside is light golden. Flip and cook for a further 45 seconds or until golden and cooked through. Transfer to a plate. Repeat with extra butter and remaining batter.
3.

To prepare the filling, heat half the oil in a large, wide, heavy-based saucepan over high heat. Add mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add onion, carrot, celery, garlic and chopped sage, and cook, stirring regularly, for 5 minutes or until vegetables are softened. Add wine and cook, stirring occasionally, for 3 minutes or until reduced by half. Add passata and stock, bring to the boil, then reduce to a very gentle simmer and cook, stirring occasionally, for 2 hours for flavours to develop. Stir through butter.
4.

Preheat oven to 180°C and grease a deep 22cm ovenproof frypan or dish. In a shallow dish, combine egg and milk, and season.
5.

To assemble lasagne, dip both sides of a crepe into egg mixture, allowing any excess to drip off. Line the base of the frypan or dish with a crepe and spoon 1 cup (270g) meat sauce over the top, spreading evenly. Scatter with a little of each cheese. Repeat layering until filled, finishing with mozzarella and parmesan on top. Cover with foil, bake for 35 minutes, then uncover and bake for a further 20 minutes or until golden and bubbling.
6.

Heat remaining 1/4 cup (60ml) oil in a small frypan over medium-high heat. Add whole sage leaves and cook for 1 minute or until crisp and bright. Remove with a slotted spoon, drain on paper towel, then scatter over lasagne to serve.