Sagne Chine (Rich Baked Easter Pasta)
List of Ingredients
Ingredients · Servings 8
- 4CUPS remilled durum wheat semolina
- 1 lb. 5OZ. tomato purée
- 14OZ. pork loin, sliced
- 11OZ. shelled peas
- 7OZ. ground pork
- 7OZ. mozzarella
- 3/4CUP Pecorino, grated
- 1/3CUP Grana Padano, grated
- 1OZ. dried mushrooms
- 3 artichokes, sliced
- 3 hardboiled eggs, sliced
- 1 celery stalk
- 1 onion
- extra-virgin olive oil
- 1 large egg
- salt
- pepper
Method · 1 h 40 min
- Tear the mozzarella into 1/2” pieces. Chop ½ cup celery and ½ cup onion. Soak mushrooms in warm water for 15 minutes. Remove from water and squeeze out excess water reserving the mushroom water.
- Cook the tomato purée in a saucepan with 2 Tbsp. oil, 1/2” piece of celery, a slice of pork loin and a pinch of salt for 20-25 minutes over medium-low heat. Remove from heat and set sauce aside.
- Meanwhile, knead the semolina with 2 generous pinches of salt and about 1 1/4 cups water until you obtain a smooth, even dough. Cover with a tea towel and let rest for at least 30 minutes.
- Add 1-2 Tbsp. oil to two pans over medium heat. Brown ground pork in one pan and sliced pork loin in the other for 2-3 minutes. Remove from heat and set aside. When cool, slice the pork loin into 1/4” strips and set aside.
- In one of the pans used to brown the pork, saute the celery and onion for 2-3 minutes. Add mushrooms. After 1 minute add the artichokes and peas. Season with salt and pepper. Cover and cook over low heat from around 20 minutes. Stir occassioally and add a bit of the mushroom water if dry.
- Add egg and a bit less than 1/2 cup Pecorino to ground pork. Mix well and form tiny meatballs. Brown them in 3-4 Tbsp. oil for 3-5 minutes.
- Preheat the oven to 325°F.
- Bring salted water to a boil in a large pot. Roll out the dough into 1/8” sheets and cut into lasagna sheets. Parboil for 2 minutes. Remove sheets and submerge in cold water. Remove sheets from cold water and pat dry with paper towels or a clean tea towel.
- Grease a baking dish with oil. Spead sauce in dish. Lay a single layer of lasagna sheets over sauce. Spoon mixed Pecorino and Grana Padano over the pasta, then other ingredients: the vegetables, meatballs, pork loin strips, mozzarella and sliced hard-boiled eggs. Repeat until ingredients are finished ending with sauce and cheese. Bake for 20-25 minutes.
- 4 CUPS of remilled durum wheat semolina
- 1 lb. 5 OZ. of tomato purée
- 14 OZ. of pork loin, sliced
- 11 OZ. of shelled peas
- 7 OZ. of ground pork
- 7 OZ. of mozzarella
- 3/4 CUP of Pecorino, grated
- 1/3 CUP of Grana Padano, grated
- 1 OZ. of dried mushrooms
- 3 of artichokes, sliced
- 3 of hardboiled eggs, sliced
- 1 of celery stalk
- 1 of onion
- 1 of large egg
