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Duck & Taggiasche Olive Lasagne with Slow-Cooked Ragù & Parmesan

In Ancient Rome, there was a dish similar to the traditional lasagne one called lasana or lasanum (Latin for 'container', 'pot') described in the book De Re Coquinaria by Apicius. And although our lasagne may differ somewhat from Apicius' version, it is entirely Roman in inspiration. This is particularly true because of our inclusion of duck, which was more commonly consumed throughout the Roman Republic than butchers' meats like beef. Indeed, Caesar was known to have given a public feast to 260,000 humiliores upon his triumph, a ceremony to honour his military prowess.

The feast notably included duck, but no beef. In this week's Roman lasagne, we therefore leave behind the more-common lasagne alla Bolognese, which typically features beef, instead topping our lasagne sheets with an aromatic, slow-cooked duck ragù. We've also included the finest Italian olives in this recipe, in a nod to the great esteem given to the olive by Romans, who credited the goddess Minerva with its creation. We think you will agree that, together with our beautiful duck ragù, the olives, folded between our fresh lasagne sheets, deserve their high esteem.

Photo by: Chelsea Parsons

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Water), Duck, Tomato, Onion,
Garlic, Extra Virgin Olive Oil, Basil, Salt, Pepper, Celery, Taggiasche Olives, Peppercorns, Besciamella Sauce (Milk, Wheat Flour, Butter (Milk), Salt, Pepper)
GARNISH INGREDIENTS: Parmesan Cheese (Milk)

View recipe card here.

Duck & Olive Lasagne with Slow Cooked Ragù & Parmesan

Grams Calories
Duck & Olive Lasagne with Slow Cooked Ragù 325g 590kCal
Parmesan Cheese 10g 25kCal

 

Story

In Ancient Rome, there was a dish similar to the traditional lasagne one called lasana or lasanum (Latin for 'container', 'pot') described in the book De Re Coquinaria by Apicius. And although our lasagne may differ somewhat from Apicius' version, it is entirely Roman in inspiration. This is particularly true because of our inclusion of duck, which was more commonly consumed throughout the Roman Republic than butchers' meats like beef. Indeed, Caesar was known to have given a public feast to 260,000 humiliores upon his triumph, a ceremony to honour his military prowess.

The feast notably included duck, but no beef. In this week's Roman lasagne, we therefore leave behind the more-common lasagne alla Bolognese, which typically features beef, instead topping our lasagne sheets with an aromatic, slow-cooked duck ragù. We've also included the finest Italian olives in this recipe, in a nod to the great esteem given to the olive by Romans, who credited the goddess Minerva with its creation. We think you will agree that, together with our beautiful duck ragù, the olives, folded between our fresh lasagne sheets, deserve their high esteem.

Photo by: Chelsea Parsons

Ingredients

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Water), Duck, Tomato, Onion,
Garlic, Extra Virgin Olive Oil, Basil, Salt, Pepper, Celery, Taggiasche Olives, Peppercorns, Besciamella Sauce (Milk, Wheat Flour, Butter (Milk), Salt, Pepper)
GARNISH INGREDIENTS: Parmesan Cheese (Milk)

Recipe Card

View recipe card here.

Nutrition

Duck & Olive Lasagne with Slow Cooked Ragù & Parmesan

Grams Calories
Duck & Olive Lasagne with Slow Cooked Ragù 325g 590kCal
Parmesan Cheese 10g 25kCal