Vincisgrassi (pasta baked with parma ham)
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 30g dried porcini
- 500ml double cream
- 500ml chicken stock
- 1 bay leaf
- olive oil
- 400g flat mushroomsfinely chopped
- chopped to make 2 tbsp flat-leaf parsley
- 300g parma hamshredded
- 1 egg
- 6 large sheets or 12 small sheets fresh pasta
- 150g parmesangrated
- 25g buttersoftened
Nutrition: per serving
- kcal847
- fat67.5g
- carbs26.8g
- fibre2.3g
- protein33.1g
- salt3.4g
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.
