Lasagne alla Norcina
Lasagne alla Bolognese
15 April 2016
Melanzane alla Parmigiana
17 April 2016
Lasagna alla norcina is a typical first course from Norcia, country of St. Benedict and true mine of tastes: truffles, ham, chees, lentils and beans, spelt, mushrooms, saffron... All kinds of taste!
This city is famous for the ancient art of "norcineria", workmanship of meats (of pig and of wild pork) to get meats of high quality, gastronomic boast of this Appennine area.
Since the Middle Ages, "norcino" has been considered synonymous for Master in the workmanship of the meats, who during winter months used to travel through the central Italy to take part in the butchery activity.
“Lasagna alla norcina” is a very rich dish characterized by the unique presence of the umbra sausage, of the definite taste, as well as from the addition of the porcini mushrooms, other local excellence that reigns today still in the woods of the green Umbria. A simple and savory recipe that gathers everyone.
Way too tasteful to stop eating!
This city is famous for the ancient art of "norcineria", workmanship of meats (of pig and of wild pork) to get meats of high quality, gastronomic boast of this Appennine area.
Since the Middle Ages, "norcino" has been considered synonymous for Master in the workmanship of the meats, who during winter months used to travel through the central Italy to take part in the butchery activity.
“Lasagna alla norcina” is a very rich dish characterized by the unique presence of the umbra sausage, of the definite taste, as well as from the addition of the porcini mushrooms, other local excellence that reigns today still in the woods of the green Umbria. A simple and savory recipe that gathers everyone.
Way too tasteful to stop eating!
Preparation
In the Microwave
8 minutes
Remove the protecting tape and heat in the microwave for 8 minutes at 750 - 900 W.In the Oven
30 minutes
Put in an oven baking-pan and then in the preheated oven to 160°C for 30 minutes.Portions
1 portion
280 g
Ingredients:
Sauce: pork sausage, mushrooms, porcini mushrooms, MILK, garlic, onion, white wine, CREAM uht, Biesciamella (MILK, flour of tender WHEAT, BUTTER, salt).Fresh egg pasta: bran of hard WHEAT, EGG.
Pecorino (sheep's milk cheese).
Allergens:
Foods produced in an establishment that makes use of the following allergens as ingredients or in traces: cereals containing gluten, lisozima (protein of the eggs), milk and products to milk's (understood lactose) base, celery and products to base of celery, fish and products to base of fish, sulphurous anhydride and solfiti.Preservation:
In the freezer respecting the shelf life written on the package.SHELF LIFE: 12 months from the date of production.
Nutritional Values
| Nutritional Values | For 100 g |
|---|---|
| Energy | 757 kJ 181 kcal |
| Protein | 8,92 g |
| Carbohydrates | 5,89 g |
| Sugars | 2,07 g |
| Fat | 13,85 g |
| Satured Fat | 5,028 g |
| Monounsaturated Fat | 7,203 g |
| Polyunsatured Fat | 1,056 g |
| Cholesterol | 18 mg |
| Fiber | 1,3 g |
| Sodium | 442 mg |
| Potassium | 131 mg |