Gustosa quanto classica preparazione dello chef Matteo Giudici, la abbiniamo al Chianti Classico Contessa di Radda 2019 Geografico.
Ingredients for 4 persons:
For the dough: 150 g whole wheat flour; 50 g wheat flour; 20 g evo oil; 2 whole eggs plus 2 yolks.
Béchamel sauce: 1 liter whole milk; 80 g butter; 80 g flour 0; a pinch nutmeg; salt to taste.
Ragout: 300 gr. fresh sausage; 100 gr. dried porcini mushrooms previously soaked; 2 carrots; 1 celery stalk; 1 medium white onion; salt and pepper to taste; 4 tbsp. evo oil; 2 tbsp. tomato paste; an aromatic bouquet with sage laurel and thyme; a glass of wine for blending; 100 gr. parmesan cheese.
Procedure:
Prepare the puff pastry by placing the flour, eggs, and oil on a pastry board and kneading vigorously until the dough is smooth and homogeneous.
Once the dough is ready, make a dough ball, wrap it in plastic wrap and let it rest for a couple of hours in the refrigerator. Roll out the puff pastry and cut out circles about 10 cm in diameter with the help of a pastry cutter. Once the puff pastry disks are ready, boil them in salted water for about 3 minutes, take them out with a skimmer, pass them quickly in cold water to stop cooking and put them to dry on a dish towel.
Prepare the meat sauce: In a saucepan put the oil and let it heat, add the vegetables cut into brunoise and stew over low heat for about 10 minutes, adding a trickle of water if necessary so they do not burn. Now add the chopped sausage and brown it for a few minutes, then the rehydrated mushrooms (saving the soaking water) and cook over high heat for 5 minutes. Deglaze with a glass of low-tannic red wine. Add the aromatic bouquet, tomato paste and cook over low heat for another 40 minutes, adding if necessary the water where the mushrooms were rehydrated. Season with salt and pepper.
For the bechamel sause
Prepare the béchamel sauce: Melt the butter in a saucepan, add the sifted flour and cook for about 3 minutes over medium heat. At this point add the milk, also cold (no need to boil it), and cook for another 3 minutes until the sauce is smooth. If there are any lumps pass it through a strainer and adjust the salt.
Place one layer of pasta, one layer of meat sauce and one layer of béchamel sauce and a sprinkling of Parmesan cheese on a nonstick ovenproof dish and continue for 4 or 5 layers, creating a lasagna. Close the last layer with the meat sauce, a knob of butter and a sprinkling of Parmesan cheese.
Place in preheated oven at 200 degrees for about 15 minutes. Serve after letting it rest for a while out of the oven.
Wine pairing
(Edited by Stefania Vinciguerra)
Chianti Classico Contessa di Radda 2019 Geographic
Intense and vivid ruby color. The nose is fruity, sharp, typical, with notes of cherry and floral hints. Nimble, saline flavor, pleasant drinkability.
Production area: in the Chianti Classico district, vineyards in Radda in Chianti on Eocene, mixed limestone and marl soils.
Grape varieties: 95% Sangiovese and 5% Merlot.
Aging: matures 12 months in 100 and 55 hl barrels.
Serving temperature: 16°C.
Trivia: Chianti Classico Contessa di Radda was born in 1978 and named after Countess Willa di Toscana, mother of the famous Marquis Ugo di Toscana, mentioned by Dante Alighieri himself in the Divine Comedy as the “Grand Baron.”
