Lasagne with Slow-Cooked Duck Ragù & Taggiasche Olives

/ serving

Lasagne with Slow-Cooked Duck Ragù & Taggiasche Olives

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

Download the recipe card

INGREDIENTS (allergens in bold and underlined):

Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt)

Filling: Duck legs (39%), Passata, Taggiasche Olives, Green Peppercorns, Cherry Tomatoes, Garlic, Salt, Pepper, Olive Oil, Besciamella Sauce (Milk, Butter (Milk), Wheat Flour, Parmesan Cheese (Milk)

  1. Put a baking sheet in the oven and preheat to 200°C.
  2. Once the oven is up to temperature, remove the lid from the foil tray, place it on the hot baking sheet in the oven and cook for 15 minutes, or until heated through and piping hot.
  3. Use a fish slice to remove the lasagne from the foil tray. Buon appetito.

Duck & Olive Lasagne with Slow Cooked Ragù & Parmesan

Grams Calories
Duck & Olive Lasagne with Slow Cooked Ragù 350g 410kCal

 

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

Download the recipe card

Ingredients

INGREDIENTS (allergens in bold and underlined):

Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt)

Filling: Duck legs (39%), Passata, Taggiasche Olives, Green Peppercorns, Cherry Tomatoes, Garlic, Salt, Pepper, Olive Oil, Besciamella Sauce (Milk, Butter (Milk), Wheat Flour, Parmesan Cheese (Milk)

Method

  1. Put a baking sheet in the oven and preheat to 200°C.
  2. Once the oven is up to temperature, remove the lid from the foil tray, place it on the hot baking sheet in the oven and cook for 15 minutes, or until heated through and piping hot.
  3. Use a fish slice to remove the lasagne from the foil tray. Buon appetito.

Nutrition

Duck & Olive Lasagne with Slow Cooked Ragù & Parmesan

Grams Calories
Duck & Olive Lasagne with Slow Cooked Ragù 350g 410kCal