Lasagne Dukes of Ferrara (Lasagne Duchi di Ferrara) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 168) by Lynne Rossetto Kasper

  • laurel leaves
  • beef chuck
  • carrots
  • celery
  • chicken thighs
  • ground cinnamon
  • heavy cream
  • onions
  • pancetta
  • tomato paste
  • pine nuts
  • ground pork
  • golden raisins
  • Italian sausages
  • turkey giblets
  • meat broth
  • dry white wine
  • ground cloves
  • prosciutto di Parma
  • Parmigiano Reggiano cheese
  • Italian rolls
  • rosewater
  • all-purpose flour
  • EYB Comments

    The book's "Baroque ragù" and the pasta from "Rosewater maccheroni Romanesca" called rof in this recipe must be started at least 4 hours before serving. Can substitute dried lasagne pasta for rosewater pasta, chicken stock or beef stock for meat broth, and chicken giblets or ground pork for turkey giblets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Baroque ragù" and the pasta from "Rosewater maccheroni Romanesca" called rof in this recipe must be started at least 4 hours before serving. Can substitute dried lasagne pasta for rosewater pasta, chicken stock or beef stock for meat broth, and chicken giblets or ground pork for turkey giblets.

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