Lasagne Siciliane al Cioccolato – Sicilian Chocolate Lasagne

Since the Spanish dominion brought the new ingredient to Modica, Sicily, chocolate has been a favourite addition to Sicilian dishes. Since then, the Modicans have become known for their high-quality chocolate which is often used it in savoury dishes such as rabbit ragù and mince pastries. In this lasagne, the chocolate paired with the cinnamon gives a slight sweetness to the mince and adds a velvety shine.

Lasagne Siciliane al Cioccolato - Sicilian Chocolate Lasagne

Lasagne Siciliane al Cioccolato - Sicilian Chocolate Lasagne

Course: Pasta
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings
Author: The Cook
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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, chopped
  • 800 g veal mince
  • 500 g pork mince (ground pork)
  • 1 cup red wine
  • 1 cup beef stock
  • 2 bay leaves
  • 700 ml tomato purée
  • 1 stick cinnamon
  • 1 sprig fresh basil
  • 40 g dark chocolate <em>, 70% cocoa solids</em>, chopped
  • 8 fresh lasagne sheets
  • 1 cup <em>, 100 g</em> grated mozzarella

For béchamel sauce

  • 1.2 litres milk
  • 1 bay leaf
  • 100 g butter
  • cup plain flour (all-purpose flour)
  • cup freshly grated Parmesan cheese
  • cups shredded mozzarella cheese

Recipe Instructions

  • Heat oil in a saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 10 minutes or until softened. Stir in garlic and cook for 1 minute or until fragrant. Add veal and pork mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned all over. Season with salt and pepper.
  • Add red wine and simmer for 8 minutes or until almost completely reduced. Add beef stock, bay leaves, tomato purée, cinnamon stick and basil. Bring to a simmer and cook for 1½ hours or until thickened and reduced. Stir through chopped chocolate and season. Remove from heat and set aside.
  • To make béchamel sauce, place milk and bay leaf in a saucepan over medium heat and bring to a simmer. Melt butter in a separate saucepan over medium–low heat then add flour. Cook, stirring constantly, for 3 minutes until well combined <em>(this will ensure the flavour of the flour is removed)</em>. Remove bay leaf and discard. Working in batches, add milk to flour mixture, about 250 ml at a time, stirring constantly until smooth and creamy. Once all milk has been added, simmer gently for 5 minutes, then stir through Parmesan and mozzarella. Season.
  • Preheat oven to 170°C. Spoon a little of the meat ragù in a deep ovenproof dish. Add a layer of pasta, trimming to fit, then spread over some of the béchamel, then more ragù. Continue layering pasta, béchamel and ragù, finishing with a layer of béchamel. Scatter 1½ cups mozzarella over the top then bake for 50 minutes or until golden and bubbling; cover the top with foil if it browns too quickly. Serve immediately.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
 

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