Vincisgrassi (pasta baked with parma ham)

Name: Vincisgrassi (pasta baked with parma ham)
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 30g dried porcini; 500ml double cream; 500ml chicken stock; 1 bay leaf; olive oil; 400g flat mushrooms finely chopped; chopped to make 2 tbsp flat-leaf parsley; 300g parma ham shredded; 1 egg; 6 large sheets or 12 small sheets fresh pasta; 150g parmesan grated; 25g butter softened

Published: April 21, 2015 at 3:11 PM

Save recipe

Serves 6

Easy

Total time: 1 hr and 30 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Vincisgrassi, a type of baked pasta, comes from the region of Le Marche in Italy. It's attributed to both General Windischgrätz (who fought Napoleon at Ancona), and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala

Skip to ingredients

Alternatives

Complete the dish

Try our Vincigrassi recipe then check out our classic lasagne, sausage pasta bake, chorizo pasta bake, pasta al forno, baked feta pasta and more comforting pasta bakes.

Vinvisgrassi (like a posh lasagne pasta baked with parma ham) comes from Le Marche in Italy. Sandwiched between Umbria and the coast, Le Marche’s cuisine has picked up influences from sea traders from Eastern Europe and a community of Portugese Jews. One of its most famous dishes, vincisgrassi, is both attributed to General Windischgrätz who fought Napoleon at Ancona and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.

Ingredients

Nutrition

30g dried porcini
500ml double cream
500ml chicken stock
1 bay leaf
olive oil
400g flat mushrooms

finely chopped
chopped to make 2 tbsp flat-leaf parsley
300g parma ham

shredded
1 egg
6 large sheets or 12 small sheets fresh pasta
150g parmesan

grated
25g butter

softened

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.

Pappardelle Pasta Recipe with Duck Livers and Caramelised Onions

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue