Lasagne alla Finanziera
Cuisine: Italy
Author: Clifford A. Wright
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
  • For the pasta
  • 1 pound homemade lasagna or 1 pound store-bought “instant, no-boil” lasagna
  • For the sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces pancetta, very finely chopped
  • 1 medium onion, very finely chopped
  • Bouquet garni, tied in cheesecloth, consisting of 6 sprigs fresh basil, 6 sprigs fresh sage, and 1 bay leaf
  • ¾ pound chicken livers, finely chopped
  • ¼ pound chicken hearts, finely chopped
  • ¼ cup brandy
  • 1 cup chicken broth
  • Salt and freshly ground black pepper to taste
  • 2 ounces (about 1 cup) freshly grated Parmigiano-Reggiano cheese
  1. Prepare the pasta. Roll out thin and cut into sheets of lasagna. Let dry for at least 4 hours. Set aside 1 pound for this recipe and store the remainder.
  2. n a flameproof casserole, melt the butter with the olive oil over medium heat, then cook, stirring frequently, the pancetta, onion, and bouquet garni until the onion is soft, about 8 minutes. Add the chicken livers and hearts and continue cooking, stirring, for 10 minutes. Pour in the brandy, chicken broth, and salt and pepper. Cook until the liquid is reduced by half, 8 to 10 minutes. Remove and discard the bouquet garni. Check the seasoning and correct.
  3. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Pour a few tablespoons of sauce into a serving platter or bowl. Transfer some lasagna to the bowl and pour more sauce on top. Continue in this manner until all the sauce and lasagna are used up, sprinkling Parmigiano-Reggiano cheese over each layer and on the top. Serve with more Parmigiano-Reggiano if desired.
Recipe by Cook-Coquus at