Lasagne caponet: lasagne bianche con verza, salsiccia, castagne e Raschera per l’MTC

Questo mese l’MTC ha sfoderato una sfida davvero all’ultimo sangue, su un piatto che più tradizionale non si può, le lasagne! Sabrina ha scelto di proporre proprio lei, la Lasagna, perché è il piatto più rappresentativo della tradizione bolognese, un piatto ricco, sontuoso,una pietanza da festa.

D’altronde, chi è estraneo alla sensazione di festa che si prova quando sulla tavola si trova una bella teglia di lasagne fumanti?

Così ho deciso che avrei preparato le lasagne per il compleanno di mia mamma.. sì, in casa mia non è la mamma che prepara le lasagne a mano per i figli, ma il contrario, e a me piace così.

E così, con il proposito della festa, ho cercato di rendere quelle lasagne il più possibile vicine ai gusti di mia mamma e della mia famiglia, e così nessun sugo (che in casa mia è frequente quanto un unicorno), ho optato per delle lasagne bianche, ricche di besciamella. Per il resto del condimento, un po’ ho pensato all’autunno ormai decisamente arrivato, e un po’ ho pensato al mio Piemonte (e quando mai?!), e ad un piatto che in casa mia piace moltissimo, il caponet.

I caponet sono involtini nati per riutilizzare le carni cotte avanzate, quelle di bolliti ed arrosti che, unite al salame cotto, ad aromi, uova e Parmigiano, si avvolgono in foglie di cavolo verza precedentemente sbollentate (ma ho letto di versioni langarole in cui il “contenitore” è un fiore di zucca) e poi si cuociono in padella o si dorano al forno.

Anni fa, però, mia mamma si imbattè in una rivisitazione del caponet fatta da Chef Kumalé, che utilizzava un ripieno di salsiccia e castagne: quella ricetta è persa nella leggenda, ma sta di fatto che ormai in casa mia da anni le foglie di verza si mangiano ripiene di salsiccia e castagne, e gli involtini vengono poi cotti al forno con una sontuosa copertura di Raschera, parmigiano e burro. Una cosina leggera, insomma.

Da tutto ciò hanno preso le mosse le mie lasagne, in bianco, con tanta besciamella, salsiccia croccante, verza sbollentata e ripassata in padella, Raschera, Parmigiano Reggiano e castagne sbriciolate, il mio personale inno all’autunno, e la mia cena di festa per un compleanno importante.. perché la mamma è sempre la mamma!

 Lasagne crudo collage blog

Lasagne bianche con verza, salsiccia, castagne e Raschera

Di Pubblicata:

  • Resa: 6 Persone servite
  • Preparazione: 2 ore 0 minuto
  • Cottura: 30 minuti
  • Pronta In: 2 ore 30 minuti

Ingredienti

Istruzioni

  1. Il giorno prima, mettete le castagne in una pentola a pressione, coprite d'acqua, aggiungete una manciata di sale grosso e due foglie di alloro, quindi chiudete il coperchio e portate a bollore a fuoco vivo. Quando fischia, abbassate il fuoco e cuocete per 30 minuti, quindi spegnete e lasciate raffreddare. Una volta fredde (consiglio il giorno dopo) sbucciate le castagne e sbriciolatele grossolanamente con le mani. Tenete da parte.
  2. Il giorno dopo cominciate con il preparare la salsiccia: in un tegame a fondo spesso, mettete a soffriggere la salsiccia, tolta dal suo budello e sbriciolata con le mani. Aggiustate di sale e pepe e portate a cottura. Tenete da parte in una terrina e non lavate il tegame.
  3. Fate bollire una pentola di acqua salata, quindi sbollentate per qualche minuto le foglie di verza, finché morbide. Scolatele, passatele sotto l'acqua fredda, quindi tagliatele a striscioline, eliminando la venatura centrale più coriacea. Fate saltare per qualche minuto nel tegame dove avevate precedentemente cotto la salsiccia. Tenete da parte.
  4. Preparate la pasta all'uovo: sul piano preparate una fontana con le due farine, quindi mettete al centro le uova, e incorporando via via la farina. Lavorate molto bene ed energicamente l'impasto fino a quando non diventa liscio. Fatelo riposare coperto con una ciotola per una mezz'ora. Riprendere l'impasto e stenderlo sottile con il matterello. Impugnare il matterello tenendo le mani vicine e facendo pressione con il pollice e il palmo appena sotto. Partire dal cento e ruotare spesso la sfoglia. Man mano che cresce la ruoto arrotolandola sul matterello. I fianchi devo ondeggiare. Per farla tonda, far scorrere le mani su e giù per il matterello. Una volta stesa, lasciate la sfoglia ad asciugare mentre preparate la besciamella.
  5. Scaldate il latte in una pentola; in un tegame, sciogliete il burro, quindi incorporate la farina e rimestate con un cucchiaio di legno, facendo tostare la farina. Aggiungete via via il latte, mescolando continuamente con una frusta, in modo che non si creino grumi. Salate e aggiungete una generosa grattugiata di noce moscata. Cuocete fino ad ottenere una besciamella della giusta densità, in questo caso abbastanza morbida, visto che le nostre lasagne non avranno sugo.
  6. Mettete a bollire abbondante acqua salata. Tagliate la sfoglia in grandi rettangoli; buttatene un paio per volta nell'acqua bollente e quando riprende il bollore, scolateli con l'aiuto di una schiumarola, raffreddateli sotto l'acqua corrente e metteteli a scolare bene stesi nello scolapasta. Continuate in questo modo fino a cuocere tutti i rettangoli.
  7. Versate sul fondo della lasagnera un mestolo di besciamella, quindi disporre le sfoglie, poi uno strato generoso di besciamella, poi aggiungete la verza a striscioline, un paio di manciate di salsiccia croccante, castagne sbriciolate, Raschera a cubetti e una generosa spolverata di Parmigiano. Proseguite fino ad esaurimento degli ingredienti (a me sono venuti tre strati).
  8. Cuocete in forno pre-riscaldato a 180°C per 20-30 minuti (direi 20 se preparate le lasagne e le cuocete subito, 30 se le preparate in anticipo e passate dal frigorifero al forno; comunque, testate se sono ben calde facendo la prova stecchino e valutando il calore dell'interno appoggiando lo stecchino sulle labbra). Spegnete il forno e lasciate riposare qualche minuto prima di servire.

LASAGNE CAPONET -> DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Lasagne finale blog

Con questa ricetta partecipo all’MTC n. 42

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293 pensieri su “Lasagne caponet: lasagne bianche con verza, salsiccia, castagne e Raschera per l’MTC

  1. Giulia, dopo questa tua lasagna io non vedo l’ora di conoscerti!
    Certo anche prima… ma ora voglio assolutamente assaggiare questa lasagna!!
    Naturalmente voglio conoscere anche quel batuffolo bianco di Olivia, anzi DEVO conoscerla!!!

    1. Allora è fatta! Appuntamento servito! Io ci metto il batuffolo bianco, tu quel batuffolone nero di Bruschetta e io ci metto pure la lasagna!

      Un bacione, e spero davvero a presto,

      Giulia

  2. Oddio che golosità Giulia!!!!

    Mi ci tufferei fra quegli strati morbidi e guduriosi!! 😀
    Per non parlare degli involtini che citi all’inizio del post…mmhhhh…..

  3. Questo sì che è un piatto della festa: ricco, avvolgente e pieno di cose buone!
    Amo i caponet, che mia mamma prepara magnificamente, e mi piace l’idea di traslarli in una lasagna. L’aggiunta di castagne la terrò a mente…

    1. Io non ho mai preparato i caponet veri, della tradizione (ma ora mi intriga la ricetta di tua mamma), per me i caponet sono quelli eretici di salsiccia e castagne, ma mi piacciono talmente tanto, sono talmente buoni che l’eresia me la perdono da sola 😀

      E nella lasagna, non te lo dico nemmeno cosa sia.. troppo buona!
      Le castagne sbriciolate a me piacciono da morire, spesso e volentieri le uso così, a finitura del piatto, anche su una semplice vellutata di zucca o di lenticchie, e rivoluzionano anche la zuppa!

      A presto,
      Giulia

  4. Per prima cosa mi hai sgamata: la nonna piemontese ce l’ho. Ti faccio poi sapere di dove precisamente, provincia di Cuneo, ma non ricordo il posto. In questa sfida si capisce subito chi ha fatto “la lasagna” e chi ci è avvicinato: come ho scritto alla Bertuzzi la lasagna per me deve “trasudare”, deve essere lì pronta ad esplodere bella morbida e tronfia…e la tua è proprio così! Mi piace!! Un bacio cri

    1. Allora vedi che il gene piemontese lo riconosco a pelle, al primo sguardo! Sarà che quella lasagna sapeva proprio il Piemonte, ma me lo sentivo!

      Concordo appieno con te.. la lasagna deve essere ricca, piena, strabordante, di quelle che in piedi e ordinate, quando tagli la fetta, proprio non ci vogliono stare! 😉

      Un bacione
      Giulia

  5. Ohhhh, finalmente! una bella lasagna “tamugna” come diciamo a Bologna, carica di sapori e di calorie, come dev’essere. Bravissima Giulia!

    1. Ahah, non conoscevo il termine “tamugna”, ma mi piace un sacco.. riempie la bocca, proprio come questa lasagna 😉

      E comunque quando i complimenti vengono da una bolognese come te, io mi inchino con rispetto!

      Un bacione,
      Giulia

  6. GRANDE GIULIA!!! le castagne mi ricordano le nebbiose sere d’autunno della mia infanzia e questo accostamento alla lasagna, di cui sono una grande estimatrice/consumatrice, mi incuriosisce perciò mi ci butto! Ho già l’acquolina in bocca e sento il profumo. Baciotti Angie

    1. Io amo le castagne, mi piacciono lesse, mi piacciono a caldarrosta, le amo a farina e aggiunte nei piatti sbriciolate come fossero parmigiano. Sono molto critica con la mia cucina, ma per la prima volta in tanto tempo questa lasagna mi ha convinto ancora prima di assaggiarla.. e, al primo boccone, avevo la certezza che fosse una delle cose più buone uscite dal mio forno.

      Un bacione, cara Angie, e grazie per i tuoi calorosi commenti.
      A presto,
      Giulia

  7. come hanno scritto nei commenti, qui si capisce subito chi ha fatto la lasagna e chi no. Ma ci sono anche un sacco di altre cose, che si capiscono. E che vanno tutte in questa direzione “ostinata e contraria” di un sapere profondo, accurato, coltivato per diventare cultura- e proiettato verso il futuro, con una creatività calibrata sulla tradizione, capace di reinterpretare senza tradire, senza stonare. E non c’è bisogno della sfera di cristallo per intuire un domani ancora più esaltante di questo già straordinario oggi. Sei eccezionale.

    1. Come si risponde ad un commento così?
      C’è una risposta ad un commento del genere?

      Forse solo che mi onoro di leggere queste parole, che probabilmente dovrei stampare ed attaccare al frigo, o sulla prima pagina di ogni agenda, ogni anno che passerà, per ricordare questa fiducia e questa stima nelle giornate sbagliate, quelle in cui non credi nemmeno di essere capace di metter su una tazza di the.

      Se c’è di buono del blog, e di buono ce n’è tanto, ai primi posti c’è l’aver incontrato sulla mia strada persone che stimano ciò che sono e che faccio (senza cadere in quel buonismo del “mi piace tutto ciò che fai solo perché lo fai tu”.. le cazzate quando si fanno si fanno) e che non possono che ricevere in cambio il medesimo sentire; e poi c’è qualcuno che non solo merita stima, ma ammirazione e affetto sincero..

      Quando mi piace stare in questa grande famiglia di pazzi MTC, e quanto mi piace sapere di averti incontrato.

      Un abbraccio,
      Giulia

  8. meraviglia del creato, castagne verza e salsiccia, un accostamento felicissimo.
    davvero una bella idea, da copiare!
    questo mtc è una suggestione dopo l’altra!

    1. Hai proprio ragione, per il momento tutte le lasagne che ho visto mi han fatto venire l’acquolina.
      Sono molto contenta che la mia ti piaccia.. ho puntato sul mio Piemonte e sulla stagione, non potevo fallire 🙂

      A presto,
      Giulia

  9. Non é buona cosa venire qui dopo qualche post… farei bene a farlo di volta in volta ad orari normali. Sono sveglia nel mezzo della notte (non chiedetemi perché!) e il mio stomaco si sente in forma come per il pranzo della domenica…. Grazie mille per questa ricetta e per qualche nozione di cucia piemontese che conosco veramente poco! Auguri in ritardo pure a tua mamma!

    1. Grazie per gli auguri, li riferirò a mammà!
      Eheh, io ormai seguo una regola non scritta, mai guardare cibo dopo una certa ora, altrimenti è la fine 😀
      Un abbraccio,

      Giulia

  10. ma quanto sei brava Giulietta cara?
    precisa, colta, piena di verve, creativa ma senza perdere di vista la tradizione.
    sai che con la verza faccio una lasagna stupenda, che è tipica della Romagna di un tempo, dove viene sostituita la sfoglia con le foglie della verza e il ragù che la condisce è prettamente di salsiccia?
    grazie per questa lasagna magnifica!
    sabri

  11. Ho scelto questo giorno di festa per preparare questo straordinario piatto di lasagne: un successo, gradito da tutti. E per rimanere in Piemonte, abbiamo brindato con un Nebbiolo 2011! Grazie Giulia.

    1. Non sai quanto sia contenta che tu abbia deciso, in un giorno di festa, di fare onore proprio alle mie lasagne, provandole!
      E che siano piaciute a tutti mi rende davvero orgogliosa!

      Direi anche ottimo l’abbinamento col nebbiolo, corposo accompagnamento per un piatto da festa!

      Un abbraccio,
      Giulia

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  69. สล็อตเกมยอดนิยมที่เด็กเล่นได้คนแก่เล่นได้เงิน รวยไปแบบงงงันๆกันไปเลย กับ สล็อตออนไลน์ ที่ใครๆต่างชูให้เป็นเกมในคาสิโนที่ทำเงินง่าย UFABET รวมสล็อตไว้ให้มาก แจ็คพอตจำนวนมาก โบนัสก็มาก บอกเลยเว็บนี้เค้าแจกอย่างป๋า จำเป็นจะต้องตรงนี้ที่เดียว ครบจบที่ UFABET

  70. ผมเล่นมาหลายเว็บไซต์เลยครับ แต่ว่าเอาจริงเอาจังๆถูกอกถูกใจระบบของ UFABET นะครับ ใช้ง่าย แต่ว่าที่ผมชื่นชอบสุดๆเป็นเค้ามีเจ้าหน้าที่รอคอยตอบปัญหาเวลาเรามีปัญหาขอรับ ทีแรกที่ติดต่อเข้าไป รับสารภาพว่า กล้าๆกลัวๆแม้กระนั้นพนักงานคุยดีเยี่ยม เสนอแนะดีงาม ส่วนตัวแล้วผมชื่นชอบจริงๆขอรับ

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