THE vincisgrassi it’s typical lasagna from the Marche region, a traditional rustic dish, rich, substantial and delicious. The recipe has many local variations, and each family has its own personal version. Typically, the preparation involves seven layers of pastry and using chicken giblets in the sauce. Beyond these common characteristics, the process adapts to the personal tastes and culinary creativity of those who prepare them. You too can try to re-propose the delicious recipe Blessed!
Marche lasagna
Ingredients
500 g of fresh lasagne
2 l of tomato puree
1 kg of lean minced meat
100 g chicken breasts and livers
400 g mozzarella
100 g grated cheese
2 sticks of celery
2 carrots
1 onion
2 cloves
500ml water
100 ml white wine
200 ml extra virgin olive oil
Salt to taste
Preparation
Start by preparing the juice: pour the oil into a pan with high sides, then add the carrots and celery cut in half and the onion with the cloves skewered. Also add the minced meat and the giblets cut into small pieces. Brown and add the white wine. Once the wine has evaporated, add the tomato puree and water. Season with salt and let simmer for at least 2 hours, stirring occasionally.
Go to lasagna: boil it and, as soon as it is drained, stop cooking by running it under cold water. Then place the sheets to dry on a cloth.
Proceed with the composition of the vincisgrassi, alternating the ragù with the puff pastry, mozzarella and parmesan for 7 layers in a high-sided baking dish. Finish with a layer of ragù sprinkled with plenty of parmesan.
Bake in a preheated fan oven at 180°C for 40-45 minutes, or until a delicious and crunchy crust forms on the surface. The vincisgrassi are ready!
Read also: Log of lasagne with sauce, the beautiful and delicious Christmas first course with the trick to seal them and keep their shape
Pasta has always been a very appealing gastronomic format, especially when it comes to egg pasta, and even better if we talk about the complex and varied world of stuffed pasta. We have numerous examples of stuffed pasta in the recipe books of the ancient world, including those that are at the origin of Italian cuisine, such as the famous book by Maestro Martino da Como, written in the 14th century.
Nowadays the offer is very wide and ranges from happy and perfect executions of the classics to more innovative interpretations. Perfection? Two factors: rebirth of artisanal techniques (whose higher cost does not represent an element that discourages ever-widening niche consumption) and the passionate selection of the raw material.
It seems like a detail, but the revolution is not very Copernican in two. If once the “inside” was not always valued, now the work on the filling has become an exasperated search for quality. Here are the super eggs, or the refined meat of the Romagna blackberry to make memorable tortellini. The creatives also got involved and, faithful to their role, first of all reversed the formats. This is where the chickpeas come from and are filled with a large egg pasta or, again, all the classic flavors of carbonara enclosed in a simple tortello.
The Tortellini recipe by Annibale Mastroddi, Antica Macelleria Annibale – Rome
«The Romans love good things and therefore also tortellini», explains Annibale Mastroddi, guru butcher with a shop in via Ripetta. «My wife Fiorenza rolls out a thin pastry».
The WHO has warned us against consuming red meat and sausagesbut a recent study seems to disprove it: the red meat has a nutrient that helps fight some cancers. Let’s find out better what it is!
Years ago, a report from the World Health Organization highlighted the correlation between the consumption of red meat and sausages and the onset of tumors.
Between supporters and detractors, meat lovers and sausage consumers have found themselves “cutting” their favorite food, putting gluttony and health on the scale.
However, a recent study conducted by the University of Chicago could shake these long-established beliefs. There is hope for those who love red meat and sausages?
Why have red meat and sausages come under fire?
Beef
Before we discover the revelations of the recent American University study, let’s take a step back and understand because red meat and sausages have come under fire by the World Health Organization.
Several studies have highlighted a correlation between excessive consumption of these foods and an increased risk of certain types of cancers.
The processes of meat processingsuch as salting, bagging or cooking at high temperatures, can generate chemical compoundsincluding heterocyclic amines and polycyclic aromatic hydrocarbons, which have been associated with cancer risk.
Furthermore, some studies have shown that regular consumption of red meat and sausages is associated with a increased risk of cancer to the colorectal, pancreas and prostate. Scientific evidence has led the WHO to classify red meat as “probably carcinogenic” (Group 2A) and sausages as “definitely carcinogenic” (Group 1) for humans.
These assessments were based on a comprehensive evaluation of the available evidence, including animal model studies, large-scale epidemiological studies, and experimental data on the biological mechanisms involved.
WHO then issued recommendations aimed at reduce the consumption of red meat and sausagessuggesting limiting your intake and opting for healthier alternatives such as fish, poultry, legumes or vegetable proteins to maintain a more balanced dietary lifestyle and reduce the risk of chronic diseases, including cancers.
This position has been the subject of discussion and debate in the scientific field, with new studies continuing to explore the specific role of different components present in meat and sausages, thus paving the way for new perspectives and insights into the link between nutrition and health.
Red meat and sausages: the revolutionary study
Ribs
The University of Chicago study could overturn the WHO “verdict”, denying the correlation between consumption of red meat and sausages and tumors. The secret would be the TVA.
The attention of scholars has focused ontrans vaccenic acid (TVA)present in red meat and dairy products, highlighted as a possible nutrient with positive effects on the immune response and the ability to counteract the development of tumor cells.
The first phases of this research involved a detailed analysis of 235 active molecules contained in foods of animal origin, culminating in the in-depth study of trans vaccenic acid.
The preliminary results of the study showed that the TVA increases the cellular functions of CD8+ T lymphocytesfundamental cells for combating and destroying pathogens.
Experiments conducted on mice have indicated an encouraging response: the administration of TVA has demonstrated an ability to counteract the reproduction of tumor cells in the colon, with positive effects in combating lymphomas and leukemias.
These results could revolutionize the debate on healthy eating, shifting attention to a more balanced perspective.
Yes to red meat and sausages? There is a however…
Although the Chicago study gave sperance regarding the possibility of moderately including meat, sausages and dairy products in nutrition without compromising long-term health, it is crucial to consider the broader context.
In the past, studies such as the Epic Study have indicated that limiting meat consumption to moderate doses (about 20 grams) did not pose significant long-term health risks.
Compared to the University of Chicago study, the research adds to a complex panorama of conflicting information on the association between consumption of red meat and sausages and cancer risk.
The key to adequately evaluate this new perspective lies in prudenceconsuming red meat and/or sausages two or three times a week, choosing leaner options and varying the type of consumption.
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