Lasagna in an Emilian Michelin restaurant with Massimo Spigaroli - Antica Corte Pallavicina*

The Aquadichef contest is back, a competition adressed only to professionals that continues to inspire many chefs and Italian cuisine lovers. The absolute protagonists of the 2021 edition will be lasagna (“lasagne” to be precise!), in all possible forms, without preclusions or limits to experimentation.
To launch the contest, we could only start from Emilia, inside the Parma Food Valley: Massimo Spigaroli, a member of the jury, presents the classic version from the Antica Corte Pallavicini, one of the most historic and scenic restaurants in Italy. Echoes of the composer Verdi, stories from Emilian aunts, self-produced raw materials, and a lot of love for yet another cosmopolitan dish that has come to life in the Bel Paese.

All informations to participate here: http://acquadichef.com/

Tutte le informazioni per partecipare qui: http://acquadichef.com/

In collaboration with Ferrarelle https://www.ferrarelle.it/

INGREDIENTI
Pasta fresca/Fresh pasta:
Farina 00/00 flour 300 g
Uova/Eggs 3
Sale qb

Ragù/Bolognese sauce;
Carne bovina/beef 500 g
Salsiccia/Pork sausage 200 g
Passata pomodoro/Tomato paste 400 g
Acqua/Water 100 g
Vino rosso/Red wine 1/2 bicchiere
Carote/Carrots 3
Cipolle/Onions 2
Sedano/Celery 1
Olio EVO/EVO oil qb
Sale/Salt qb

Besciamella/Bechamel:
Latte intero/Whole milk 1 l
Farina 00/00 flour 70 g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb

Per la guarnizione/for the garnish:
Parmigiano 24 mesi qb
Burro/Butter qb

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http://italiasquisita.net/

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