Vincisgrassi Pasta Bake Recipe

Vincisgrassi (pasta baked with parma ham)

  • serves 6
  • Easy

Vincisgrassi, a type of baked pasta, comes from the region of Le Marche in Italy. It's attributed to both General Windischgrätz (who fought Napoleon at Ancona), and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala

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Vinvisgrassi (like a posh lasagne pasta baked with parma ham) comes from Le Marche in Italy. Sandwiched between Umbria and the coast, Le Marche’s cuisine has picked up influences from sea traders from Eastern Europe and a community of Portugese Jews. One of its most famous dishes, vincisgrassi, is both attributed to General Windischgrätz who fought Napoleon at Ancona and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.

Ingredients

  • dried porcini 30g
  • double cream 500ml
  • chicken stock 500ml
  • bay leaf 1
  • olive oil
  • flat mushrooms 400g, finely chopped
  • flat-leaf parsley chopped to make 2 tbsp
  • parma ham 300g, shredded
  • egg 1
  • fresh pasta 6 large sheets or 12 small sheets
  • parmesan 150g, grated
  • butter 25g, softened 

Method

  • Step 1

    Just cover the porcini in boiling water. Put the cream, stock and bay in a large frying pan, bring to a simmer, then reduce by half.

  • Step 2

    step 2

    Remove the porcini, squeeze dry and finely chop. Add the porcini soaking liquid to the cream while it is reducing. Put 2 tbsp oil in a large pan and add the mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and ham. Cool.

  • Step 3

    Heat the oven to 200c/fan 180c/gas 6. Pour the cream into a blender (remove bay), whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain. Brush a baking dish (about 20 x 30cm) with butter, add a layer of pasta – cut the sheets to make a single layer if you need to. Ladle cream onto the pasta, then sprinkle with parmesan. Scatter with mushroom mix, add more pasta. Continue layering pasta with cream, cheese and mushroom, finishing with pasta topped with cream and cheese – you’ll need about 4 layers. Bake for 20 minutes or until bubbling, turning up at the end to brown if you need to.

Check out our best posh pasta recipes for dinner parties here...

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Nutritional Information

  • Kcals 847
  • Fat 67.5g
  • Carbs 26.8g
  • Fibre 2.3g
  • Protein 33.1g
  • Salt 3.4g
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