Green Lasagna with Truffle
- 1 lb all-purpose flour
- 7 oz spinach
- 2 eggs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 pinch salt
Boil in very little water, or else steam, the carefully washed spinach; drain it, chop it finely, sieve it, and leave to cool.
Prepare some dough, which should be fairly firm, with 1,1 lb of sieved flour, 2 whole eggs, 5,5 oz of sieved spinach, a tablespoon of oil, some spoonfuls of water (if necessary) and a pinch of salt. Knead the dough thoroughly, leave to rest and roll into sheets, not too thin.
Cut these sheets into squares of about 3 inches per side and boil them 6-8 at a time in a wide low casserole containing abundant, lightly salted boiling water.
Drain and leave to cool, laying them out on a cloth soaked in warm water and wrung out. Butter an oven-dish, put the pasta squares in layers and cover each layer with some tablespoons of mixed meat sauce, a dusting of Parmesan and some slivers of truffle.
The last layer should be of pasta squares sprinkled with grated Parmesan and melted butter.
Brown the surface in the oven and serve accompanied by the remaining Parmesan on the side.