Saturday Beefcake Main Meal featuring Julian Fantechi
Vincisgrassi (stolen form the New York Times) Adapted from Fabio Trabocchi Time: 4 hours 8 tablespoons unsalted butter, melted 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced 3 cups finely diced onions 1 cup finely diced celery 1 cup finely diced carrots 1 tablespoon tomato paste 1/4 cup extra virgin olive oil 2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice 1 750-milliliter bottle dry Marsala 2 cups veal stock 6 cups chicken stock 3 whole cloves 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together Salt and black pepper 1 ounce dried porcini 4 cups heavy cream 1 large egg 1 pound cremini mushrooms, finely chopped 5 sheets fresh pasta for lasagna, each about 9 by 12 inches 2 cups freshly grated Parmigiano-Reggiano. 1. Place 3 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and sauté until starting to brown. Lower heat to medium-low and add onions, celery and carrots. Cook until soft but not brown. Stir in tomato paste and cook...