Parma ham, chicken liver and mushroom vincisgrassi
- September 2016
- Serves 6-8
- Hands-on time 55 min, oven time 30-35 min, plus infusing
Vincisgrassi is a version of lasagne from the Marche region of Italy – although it may take time to make, the result is an incredible flavour-packed, guest-wowing main course.
- 29.3g (16.3g saturated)
- 28.7g (6.8g sugars)
This is a dish for a special occasion as it takes time to prepare, but you can make it a day ahead. Take it out of the fridge an hour before baking so it can come back to room temperature.
The original dish used black truffles. As these are beyond most people’s budget, you could add a splash of truffle olive oil to the chicken livers if you wish (step 5).
If you don’t like chicken liver, use 400g sausagemeat and fry for 10 minutes longer (step 5).
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