THEautunno has now arrived, the temperatures have gotten stiffer, so it's time to think about tasty and rich in flavors dishes, to brighten the cold autumn Sundays. What's better than the Lasagna, the classic first of the day of celebration? If you want to give a touch of modernity to the dish, preserving all the flavors of tradition, we recommend the Lasagna with rabbit and mushroom sauce, to pleasantly surprise you and your guests with every bite. Let's read the ingredients and the procedure together.
Ingredients
Egg lasagna 500 g
Boneless rabbit 800 g
Pachino tomatoes 500 g
Pitted Taggiasca olives 100 g
Small carrots 2
Celery 2 ribs
Onions 2
2 clove garlic
White wine
Sage to taste
Rosemary to taste
Thyme to taste
Laurel to taste
Parmesan cheese to be grated to taste
Extra virgin olive oil 3 tbsp
Black pepper to taste
Salt up to taste
For mushrooms
Clean honey mushrooms 400 g
1 clove garlic
Extra virgin olive oil 3 tbsp
Parsley to chop 2 tbsp
For the béchamel sauce
Whole milk 750 ml
00 flour 70 g
Butter 50 g
Nutmeg to taste
Salt up to taste
Black pepper to taste
Preparation
The first thing to do is put in marinate the rabbit boneless. Clean and coarsely chop the onion and celery to which you will add the rosemary, thyme, garlic, pepper and crushed juniper berries. Join the rabbit meat cut into cubes and cover everything with the White wine. To have a soft and tasty meat it is best to leave marinate overnight in a bowl covered with foil.
Prepare the broth putting the rabbit bones, celery, onion, carrot and a pinch of salt in a saucepan, cover them with water and boil for about 1 hour. While the broth is preparing you can prepare the mushrooms. After cleaning them, you can put them in a pan in which you previously made the oil sauté with the garlic. Cook them for a few minutes to keep them crunchy, add salt and pepper and add the chopped parsley, mix everything and remove from the heat.
After the marinating hours, prepare the sauce. Finely chop the onion, celery, carrot and different herbs. Put the pan on the fire with a drizzle of oil and add the fried. Drain the marinade rabbit and put it in the pan doing it brown for 10-15 minutes. Deglaze the meat with the white wine and once it has evaporated, add the rabbit broth every time the meat dries, for about an hour. Towards the end of cooking add the cherry tomatoes cut into wedges, le Taggiasca olives pitted and season with salt and pepper before removing it from the heat.
While the sauce cools, prepare the béchamel. Heat the milk with the nutmeg, a pinch of salt and pepper. In another pot put the salted butter and let it melt, then pour the flour rain and jumbled up with the whip. Once the mixture has become dark and thick pour the hot milk. Keep stirring until it has thickened.
Take one baking dish and after pouring a drizzle of oil, distribute the béchamel and lay a layer of lasagne. Season with a layer of rabbit sauce, one of mushrooms, Parmesan grated and a few tablespoons of bechamel. Start over with another layer of lasagna and go on until you run out of ingredients. Bake lasagna a 200° for 30 minutes. Once cooked, take them out of the oven and serve them hot.