Lasagne Beneventane is the typical Easter dish of the city of Benevento (see photo below), a small, ancient city and comune in the region of Campania, around 30 miles northeast of Napoli. This dish was originally created for Carnevale, but seemed to be an ideal choice to bring along to traditional Easter Monday picnics. This is a unique and elaborately-prepared lasagne, and can rarely be found outside of the walls of Benevento. In fact, many of us within the Pasta Evangelists team were unfamiliar with the dish, but our new recruit, Amalia, who hails from Benevento, was keen to ensure her city’s gastronomic tradition enjoy its place in the sun. And with this unique lasagne filled with polpette - or meatballs - we could see no good reason to object. The rich, beef ragù used in this dish is slow- cooked for such a time that the so-called “lasagna day” of Benevento is a real festivity, with nonne e bambini alike rolling up their sleeves in joyful participation. Lasagne were first describes in one of the bibles of Italian cooking, ‘L’Arte di mangiare bene’ (The Art of cooking well), originally pubblished in 1891 by Pellegrino Artusi (see below).
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg), Beef, Tomatoes, Onion, Celery, Carrot, Garlic, Olive oil, Mozzarella, Grana Padano, Milk, Butter, Wheat flour GARNISH INGREDIENTS: parmesan cheese
You can download the menu here