Spirals of savory shank, mascarpone cream and spinach create this spectacular macaroni pie.
Total time : 1 hr and 15 mins
Serves : 4-6
Ingredients :
- 6 sheets fresh egg lasagne
- 50g Grana Padano
TOMATO SAUCE :
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
200ml red wine
2 x 400g tins cherry tomatoes
1 tbsp tomato purée
2 tbsp Worcestershire sauce
2 tsp caster sugar
a small bunch basil, leaves picked
FILLING :
300g spinach
500g mascarpone
2 cloves garlic, crushed
1 lemon, zested and juiced
200g ham hock
Instuctions :
STEP 1: To make the tomato sauce, heat the oil in a large shallow pan over medium-low heat. Sauté the onion for 5 minutes until it begins to soften and add the garlic. Increase the flame, add the wine and reduce the flame slightly for 2 minutes.
STEP 2: Reduce the heat to medium and add the canned tomatoes, tomato paste, Worcestershire sauce, sugar and most of the basil. Braise for 20 minutes.
STEP 3: Meanwhile, place the spinach in a colander and pour fresh boiling water over it, then drain and let it cool for 5 minutes. Place the spinach in a clean cloth or tea towel and drain as much water as possible, then chop finely. Place the mascarpone cheese, garlic, lemon juice and zest in a small bowl and toss with plenty of seasoning.
STEP 4: When the sauce is cooked, check the seasonings. Preheat the oven to 180°C/gas 4. Place the pastry sheets on a cutting board, spread 1/6 (about 2 tablespoons) of the mascarpone cheese evenly on each sheet, then sprinkle with 1/6 of the spinach and 1/6 of the ham. Roll the sheets into tubes on the short sides, then cut into four even pieces. Arrange the pasta spirals vertically in the sauce, so that they are close together. Place the remaining basil leaves and finely grate the Grana Padano cheese. Bake for 30 minutes, until golden and bubbly.
