A different kind of lasagna, with a pork sauce, fennel seeds and herbs, accompanied by Braised cabbage and turnip greens. Because the lasagna is a versatile and extremely customizable and I love collecting the most disparate version of my favorite dish. Obviously inevitable is the bechamel, who has the gift to amalgamate all flavors, but soon you'll give also a vegetable version only. I made the dough for the lasagna at home using a semolina durum wheat flour mills of the bridge, 100% Sicilian. This, in my opinion, is a possible candidate for festive menus, judge for yourself!
Ingredients for 4 people:
for the pork sauce
- 500 grams of pork cut into very small cubes with a knife or minced pork
- fennel seeds as required
- a golden onion small
- 60 grams of Diced Bacon
- a small carrot
- half a stalk of celery
- 8 Tablespoons extra virgin olive oil
- chopped Rosemary as required
- a bay leaf
- two cloves
- a Juniper Berry
- 200 ml dry white wine
- a small piece of chili pepper ( If you like it spicy)
- salt and pepper
for the stewed vegetables
- 300 grams of broccoli rabe
- 300 grams of cabbage
- a leek
- salt and pepper
- 600 grams of bechamel, for the recipe click here on basics
- 250 grams of pasta for lasagna (If you want to make you click here on basics, I in this case I used a whole semolina dei Molini of the bridge, or take the fresh sheets from the supermarket)
- little vegetable broth
- grated Parmesan cheese as required
- some flakes of butter to bake lasagna
For the pork sauce, Finely chop the onion, celery and carrot. Put the vegetables in a pan with oil and FRY for 10 minutes on low heat, combining warm water. When the vegetables have softened, Add the pork and diced Bacon, then the chili and aromas: Rosemary, fennel seeds, cloves, Laurel and Juniper. Do Brown and deglaze with white wine. Turn up the heat, evaporate the alcohol part, Add salt and cook over low heat for 45 minutes, until the gravy is restricted and the meat will be tender.
Meanwhile, wash turnip greens, Leek and cabbage. Clean and chop finely. Put in skillet oil and leeks, do it dry for a few minutes and then add the cabbage and turnip greens. Blow them up, season with salt, pepper and cook for 10 minutes, adding if necessary a little hot water. When they are cooked, set aside.
Preheat oven to 200 degrees ventilated. Compose lasagna by putting at the bottom of a baking dish a little’ of bechamel and some flakes of butter, then a layer of pastry, some’ of pork sauce, some’ stewed vegetable, a few tablespoons of bechamel and a good sprinkling of grated Parmesan cheese. Continue with another layer of lasagna and so on until all of the ingredients. On the last layer veil with bechamel sauce and little, then sprinkle with Parmesan cheese and add some butter. Pour in the four corners of the pan a little vegetable broth, cover with foil and bake for 20 minutes, then remove the aluminum foil and then bake the lasagna other 5 minutes. Churning out, allow to cool and serve.