Lasagne all’abruzzese

This stunning dish is a true labour of love and one that Abruzzesi folk reserve for special occasions only, such as Christmas or Ferragosto, the Italian mid-summer feast. This traditional bake is made with silky crespelle (crepes) rather than pasta sheets, sandwiched between a rich ragù and milky mozzarella. So if you don’t have a pasta machine, or simply don’t feel confident making pasta from scratch, this recipe has your name all over it. You can start this dish ahead of time if you like. Both the ragù and the crepes will keep in the fridge for 2 days. Just pile the crepes on top of each other and wrap them well.

SERVES 6–8

1 quantity Ragù Abruzzese

(see Potato Gnocchi, page 148) 2 eggs

80ml (⅓ cup) milk salt flakes and freshly ground black pepper

3 fresh mozzarella balls, thinly sliced 100g (1 cup) freshly grated parmigiano

CREPES

250g (1⅔ cups) plain flour

550ml milk

3 eggs

40g unsalted butter, melted and cooled, plus extra for pan-frying salt flakes and freshly ground black pepper

1 Make the ragù as instructed. 2 To prepare crepe batter, place all the ingredients in a blender; whiz until smooth. Rest for 30 minutes. Heat a 20cm non-stick frying pan over medium–high heat and lightly brush with extra melted butter.

Add half a ladleful of the batter and swirl to thinly coat the base, then cook for 1 minute or until the

underside is light golden. Flip and cook for a further 45 seconds or until golden and cooked through. Transfer to a plate. Repeat with remaining batter, brushing pan with more butter as you go.

3 Preheat your oven to 180°C (160°C fan-forced) and grease a deep 20cm round baking dish or tin.

4 Whisk the eggs and milk in a shallow bowl, and season well with salt and pepper.

5 To assemble, dip both sides of a crepe in the egg mixture, allowing any excess to drip off, then place in the dish or tin to line the base. Spoon about 3–4 tablespoons of the ragù over the top, spreading it out evenly. Top with some mozzarella slices and grated parmigiano. Repeat the layers with the remaining ingredients, finishing with mozzarella, parmigiano and any remaining egg mixture.

6 Cover with foil and bake for 35 minutes, then uncover and bake for a further 20 minutes or until golden and bubbling. Top with some freshly ground black pepper and serve.