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Vincisgrassi (porcini and prosciutto lasagne)
Fruit and vegetables
500g/1lb 2oz sliced fresh
porcini
or a generous handful of dried
porcini
2
garlic
cloves, sliced
2 tbsp chopped fresh
parsley
Tins, packets and jars
60g/2¼oz
plain flour
1kg/2lb 4oz fresh pasta dough, rolled out into
lasagne sheets
Cooking ingredients
4 tbsp
olive oil
white
truffle oil
or a fresh truffle
salt and freshly ground
black pepper
, to taste
Dairy, eggs and chilled
150g/5½oz
butter
, plus extra for greasing
1.5 litres/2½ pints
milk
200ml/7fl oz
double cream
400g/14oz
Parmesan
cheese, grated
100g/3½oz unsalted
butter
Meat, fish and poultry
150g/5½ oz Parma ham, thinly sliced
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