Lasagna Vincisgrassi

Pizza with goat cheese

• 250 GRAM LASAGNA (fresh or ready made)
• 400 GRAM MIXED MUSHROOMS
• 1 ONION, chopped
• 400 GRAM MINCED BEEF
• 25 GRAM TRUFFLE SLICES
• 100 GRAM CHEESE, grated
• 1/2 CUP WHITE WINE
• 3 TBSP BUTTER
• 3 TBSP FLOUR
• 3 CUPS MILK

• 400 GRAM FLOUR
• 1 TSP SALT
• 1 TSP YEAST
• 2 TBSP OLIVE OIL
• 200 GRAM MUSHROOMS, sliced
• 50 GRAM HAZELNUTS, chopped
• 2 BOLLS MOZZARELLA, sliced
• 1 CAN TOMATOES, chopped
• 200 GRAM SOFT GOAT CHEESE, sliced

Stir fry the onion 3 minutes. Increase the heat, and add the mushrooms in batches, fry 5 minutes on high heat. Add the mince beef and stir fry 4 minutes more. Add the wine and pepper and salt to taste and heat well. In a separate pan, melt the butter. Add the flour and simmer while stirring for 3 minutes. Add the milk and bring to the boil, stir well. Simmer for three minutes. Add salt, pepper and nutmeg to taste. Put some lasagna sheets on the bottom of a greased lasagna dish. Add 1/3 of the meat-mushroom mixture, sprinkle with 1/3 of the cheese, and distribute 1/3 of the truffle slices over it, spread 1/4 of the white sauce on top cover with lasagna sheets. Repeat this process twice more. Finish off with the remaining white sauce. Bake the lasagna 45 minutes in the oven at 10 degrees Celsius.

The name refers to an Austrian-Hungarian general (Windisch-Graets or Windisgratz), who headed an Austrian army stationed in Le Marche in the 18th century, fighting against Napoleon.

Another recipe from Ancona is brodetto all'Anconitana.

Mix the flour with the salt, yeast, olive oil and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Divide the chopped tomatoes over the pizzas and distribute the mushrooms, mozzarella, goat cheese and hazelnuts on top. Drizzle some olive oil over the cheese and sprinkle salt and fresh milled pepper on top. Bake the pizza 15 minutes at 230 degrees Celsius in the oven.