Lasagna larga doppia riccia with goose sauce

  • Difficulty


  • 500 g Lasagna Riccia n° 1
  • 1 onion
  • ¼ beef stock
  • 1 goose liver
  • 2 tbsp breadcrumbs
  • 1 kg goose, skinned
  • 100 g lean Parma ham
  • 1 stick celery
  • 30 g Butter
  • 1 carrot
  • 1 pinch nutmeg
  • 4 tbsp grated Parmesan cheese
  • tomatoes, salt and pepper
Lasagna Riccia n° 1


Slice the ham into chunks; peel the onion, rinse the carrot and the celery then slice them finely.Blanch the tomatoes in boiling water for 30 seconds. Peel them, deseed them, and chop them coarsely.Bone the goose and once chopped into bite-size chunks put it in a saucepan with a bit of butter over a medium heat; brown it evenly for 5-6 minutes, then add the ham and the finely sliced vegetables.Lower the heat and lightly fry for 5 minutes; add a pinch of nutmeg, season with a pinch of salt and pepper, and pour the tomatoes in as well.Simmer over a gentle heat for about an hour, gradually ladling a bit of broth over it if necessary.Slice the goose liver and put it in the saucepan with the other ingredients for 5 minutes just before switching the heat off.Bring to the boil a pan with plenty of salted water and a dash of sesame oil then cook the pasta and, once ready, drain it.Toss the pasta and the sauce into a butter greased pyrex dish. Spread the last layer with the sauce, the grated parmesan and the breadcrumbs, then reduce into flakes the leftover butter and sprinkle it over.Put the pyrex into a preheated oven at 180 °C for 20 minutes and serve the lasagna in that same dish.