Lasagnette with Chicken Sauce – Lasagnette Al Ragu Di Pollo

Pasta: Knead the flour with the eggs, a tiny bit of water and salt to a smooth dough, wrap in plastic wrap and rest.

Sauce: Cook the chicken wings, neck and gizzards for 20 minutes in enough water and a glass of white wine. Drain and collect the gravy. Remove the neck and wing meat from the bones without peeling off the skin. Cut the gizzards and the neck and wing meat into cubes.

Finely dice one celery stalk, one carrot, one onion and the bacon and sauté in a little olive oil. Sauté the diced giblets and livers in it, then add the wing, neck and gizzard pieces.

Extinguish with a glass of white wine, cover with the collected broth, add salt and sage and simmer gently for about an hour with the lid closed, adding a little water if necessary. As a last step, fold in the mascarpone.

Blanch the chard in bubbling hot salted water, drain, squeeze well, chop and sauté in a little butter in a frying pan. Later mix with the meat sauce.

Roll out the pasta dough, cut into lozenges and cook until al dente. Mix with the sauce, freshly ground pepper and enough Parmesan cheese.

Finally, divide the pasta evenly among 6 tartlet molds (O 14 cm) greased with butter. Sprinkle with Parmesan and bake at 250 °C for 10 minutes. Remove from the tartlets and serve on the spot.

Serve with

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