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Thin pasta squares and fine veal ragout

These large squares of pasta, called “stracci” or “lasagne”, are traditionally stretched by hand by the “sfogline” before being boiled in water. They are topped with meat sauce, bechamel and Parmigiano Reggiano cheese before being baked in the oven.

Makes 4 servings:

For the sauce:

  • 250 g Chardonnay wine
  • ½ Scallion
  • ¼ Bay leaf
  • 250 g Cream

Clean and slice the scallion then place in a pot along with the bay leaves and add all the wine reducing to ⅘.Then add the cream and reduce this by one half adding salt and pepper to taste.

For the fresh pasta:

  • 250 g Flour 00
  • 6 Egg yolks
  • 1 Egg

Knead all the ingredients until you reach a uniform dough. Cover with plastic wrap and place in the fridge for two hours. Using an electric dough roller make a sheet of pasta very thin and cut it into 10x10cm squares. Finally, cook them in a lot of salty water.

For the fine veal ragout:

  • 25 g Carrot
  • 20 g Celery
  • 30 g Onion
  • 30 g Butter
  • 1 Clove of garlic
  • 1 Sprig of rosemary
  • 1 Sprig of thyme
  • 320 g Veal shank
  • 30 g Tomato paste
  • 1 dl Chardonnay wine
  • 2 dl Beef stock

Prepare and wash the vegetables then cube them and brown them with butter in a pot with the spices. Cube also the veal shank into cubes one half by one half centimeters. Add salt and pepper and brown the cubes in another pot and when the meat is browned add to the cooked vegetables.

Add the tomato paste and simmer with white wine until reduced and finally the broth cooking for another hour.


Cook the pasta in a large amount of water with salt, strain and heat quickly in a pot with a pat of butter. Place the sauce on the plates and on top add the pasta squares. Dress with the veal ragout and finally parmesan to taste, then quickly cook au gratin before serving.

“Tear by hand leaves of tarragon and place over the pasta before it is served. It will give a tone of lightness and newness to a classic style dish.”

Alfio Ghezzi Chef Ferrari