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Hunter-style Lasagna

  • 1 hour and 5 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • 1 lb all-purpose flour
  • 4 eggs
  • 2 lb tomatoes
  • ½ cup oil
  • butter
  • onion
  • 2 cloves of garlic
  • 3 ½ oz pancetta (italian bacon)
  • chicken
  • salt and pepper
  • ½ cup Marsala wine
  • grated Parmigiano Reggiano cheese
  • parsley
  • basil


With eggs, flour and salt, prepare some egg pasta and cut it into “fettucce” 1,2 inches wide. In a casserole, put the oil and the butter, the chopped onion and the whole garlic. Cook over low heat and when the onion is cooked but not browned, add the pancetta cut into thin strips, the chicken in pieces, salt,and pepper. Turn up the heat and brown everything to a deep gold. At this point, remove the cloves of garlic and douse the sauce with Marsala wine. Leave to evaporate and add the tomatoes, skinned, seeded and cut into pieces. Cover the casserole and continue cooking over moderate heat for about 20 minutes, stirring from time to time. If the sauce dries up too much, add some tablespoons of water. Cook the “lasagne”, dress with the chicken sauce and a generous helping of grated Parmesan, and then arrange the pieces of chicken on top. Finish off with a tablespoon of parsley and basil chopped together and serve. During the spinach season, the same preparation can be made using instead of common egg “fettucce” some green “fettucce” made with spinach.