In Italian kitchens, loud and lengthy preparations make for indulgent, celebratory dishes. Here, finely chopped porcini mushrooms and prosciutto crudo are folded into creamy besciamella and layered with fresh egg pasta. Locally known as Vincisgrassi in the region of Le Marche, this dish is made for when only all-out indulgence is needed. 'Altogether Italian'
For an authentic al forno flavour, bake in the oven until golden.
Origin Information
Country of Origin: Italy
Oven cook
From Chilled
Product must be cooked from chilled until piping hot. Remove the sleeve and film from the tray and place the tray on the middle shelf of a pre-heated oven. Cook for 30 mins until golden. Leave to rest for 2 minutes before serving. Once cooked, do not reheat.190°C, 170°C Fan, Gas 5, 30 mins
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