Ninety-one-year-old Maria demonstrates a unique lasagna recipe made with spinach dough, pork ragout, and a rich bechamel sauce. Together with Andrea, they prepare this popular shop item using traditional techniques and fresh ingredients in Firenze.
INGREDIENTS
Fresh Pasta
- 2 cups 00 flour (or all-purpose flour)
- 2 large eggs
- 1 ounce fresh spinach leaves (about 1 packed cup)
Ragù
- 2 garlic cloves, minced
- 3 sage leaves (wrapped in cheesecloth or tied together for easy removal)
- 7 ounces diced unsmoked pancetta
- 3¼ pounds ground pork (loin or shoulder)
- 6⅓ cups beef stock (about 1½ quarts)
- 1 heaping tablespoon tomato paste
- 1⅔ cups passata (about 13½ ounces)
- Salt and freshly ground black pepper, to taste
Béchamel Sauce
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- Freshly grated ½ nutmeg (or about ½ teaspoon ground nutmeg)
For the Top
- ½ cup freshly grated Parmigiano-Reggiano (or more, if desired)
