Waved Lasagna Roman Style – L. Ricce Alla Romana

Mass is enough for 2-3 people.

For the sauce, soak the dried mange tout mushrooms in a cup with a little bit of lukewarm water. Rinse the tomatoes, blanch them briefly in boiling water, skin them, quarter them, remove the seeds and then strain them. Remove the skin from the onion and chop finely. Cut the smoked bacon into small cubes. Rinse the parsley, dab it dry and chop it as well.

In a bowl, sauté the onion pieces in olive oil until translucent. Add the bacon cubes and fry briefly, stirring with a wooden spoon. Add the drained and chopped mushrooms and cook for 1 minute. Finally add the tomatoes, season the sauce with salt and freshly ground pepper and let it simmer for about 15 minutes. Stir the sauce a little from time to time.

In the meantime, cook the lasagna noodles in enough salted water until al dente, drain them (keeping a little of the cooking water) and place them in the dish with the sauce. Pour 2 tablespoons of the pasta water over it and let it simmer for 1 minute. Then add the butter and the grated Parmesan cheese, remove the pan from the stove and mix all the ingredients.

Arrange the pasta on a serving plate, sprinkle with parsley and serve on the spot.

It is recommended to serve it with: White wine, such as a Vermentino from Liguria, chilled.

Rome, capital of Italy

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