The recipe of the Lunigiana “bastard” lasagna
Sunday homemade pasta is a tradition in all Lunigiana families.
Here, however, where until the 1960s the staple food of the kitchen was chestnut flour, even traditional fresh pasta is made with this special ivory-colored, sweet-tasting flour, which in Lunigiana has obtained PDO certification: thus "bastard" lasagna was born.
The Bastard Lasagna is a typical first course from Lunigiana, prepared by combining wheat flour and chestnut flour. They can be topped with oil and Parmesan cheese, sautéed sausage, or mushroom sauce. The dough is also used to make tagliatelle, pappardelle and ravioli filled with ricotta.
- Chestnut flour 100 g
- Wheat flour 200 g
- Medium sized eggs 3
- Butter 40 g
- Sage a bunch
- Salt and pepper to taste
- Parmesan cheese to taste
- Take the two flours, sift them and mix them together in a bowl. Pour them onto the pastry board, combine "in a fountain", and add the eggs with a pinch of salt to the center.
- Knead until a loaf of dough has a firm and homogeneous but elastic consistency.
- Store the dough in the refrigerator for at least half an hour.
- When ready, flatten the dough with a rolling pin or using the sheeter machine to the second-to-last notch of thickness.
- Place the strips of dough on a well-floured surface and cut to your preferred shape: rectangular diamonds, or in the shape of pappardelle or tagliatelle.
- Bring the water to the boil with a little salt. At this point, pour in the lasagna and let it cook for a couple of minutes or so.
- Drain and toss in a pan with previously heated butter and sage. Season according to taste with oil and Parmesan cheese, mushroom sauce or sausage.