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Fried chicken liver and veal lasagne
Fruit and vegetables
½
onion
, roughly chopped
3 sticks
celery
, roughly chopped
1
carrot
, roughly chopped
3
garlic
cloves, finely chopped
1 sprig
rosemary
handful lambs’
lettuce
4 cooked heritage
beetroots
, julienned
2 tbsp
parsley
leaves (left whole)
Tins, packets and jars
about 12 dried lasagne sheets
Cooking ingredients
olive oil
, for frying
3 tbsp
tomato purée
2
bay leaves
salt and freshly ground
black pepper
, to taste
Dairy, eggs and chilled
Parmesan
rind (used for grating, below)
400ml/10–14fl oz full-fat
milk
200g/7oz
Parmesan
, grated, plus extra to serve
200g/7oz
pecorino
, grated
Meat, fish and poultry
200g/7oz
chicken livers
, cleaned
300g/10½oz
veal
mince
300g/10½oz
pork mince
300g/10½oz
beef mince
Other
250ml/9fl oz
white wine
500ml/18fl oz ready-made
béchamel sauce
inner yellowish heart of frisée, leaves separated
Back to recipe
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