Duck Ragù & Taggiasche Olive Lasagne with a Parmigiano Reggiano Crust
Duck Ragù & Taggiasche Olive Lasagne with a Parmigiano Reggiano Crust
Duck Ragù & Taggiasche Olive Lasagne with a Parmigiano Reggiano Crust

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Duck Ragù & Taggiasche Olive Lasagne with a Parmigiano Reggiano Crust

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.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Photo by: Chelsea Parsons

 

(Allergens in bold and underlined):

Duck Lasagne:

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

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

 

Find recipe card here

  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 15-20 minutes, or until heated through and piping hot.
  3. Use a fish slice to remove the lasagne from the foil tray. Buon appetito.

Duck Ragu & Taggiasche Olive Lasagne: 350g, 117kCal (per 100g)

Please note the above nutritional guidance is based on our estimates only.

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.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Photo by: Chelsea Parsons

 

Ingredients

(Allergens in bold and underlined):

Duck Lasagne:

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

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

 

Recipe Card

Find recipe card here

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 15-20 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 Ragu & Taggiasche Olive Lasagne: 350g, 117kCal (per 100g)

Please note the above nutritional guidance is based on our estimates only.