Lasagne Of Emilia-Romagna

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Use Real Butter
Nutrition per serving    (USDA % daily values)
CAL
12476
FAT
4218%
CHOL
1776%
SOD
765%

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Ingredients for 6 servings

10 quarts Salted Butter

1 recipe Spinach Pasta cut for lasagna

1 recipe Bechamel Sauce

1 recipe Country style ragu

1 cup Parmigiano Reggiano

2 x Jumbo eggs

10 oz fresh spinach dry

3 1/2 cups all purpose unbleached flour

4 tbsps unsalted butter

4 tbsps all purpose unbleached flour

2 2/3 cups milk

2 2/3 cups salt and freshly ground pepper to taste

2 2/3 cups nutmeg to taste, freshly grated

3 tbsps extra virgin olive oil

2 oz pancetta, finely chopped

1 medium onion, minced

1 medium celery with leaves, minced

1 x small carrot, minced

4 oz boneless veal shoulder

4 oz pork loin

8 ounces beef skirt steak

1 oz prosciutto di parma

2/3 cup dry red wine

1 1/2 cups chicken

2 cups milk

3 canned plum tomates, drained

3 canned salt and freshly ground black pepper to taste

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