Vincisgrassi

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Vincisgrassi
Vincisgrassi.jpg
Baked Vincisgrassi
TypePasta
CourseMain
Place of originItaly
Region or stateMarche
Serving temperatureHot
Main ingredientsDurum wheat

Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagne al forno, considered one of the gastronomic emblems of the Marche cuisine.[1]

Vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs; the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets, tomatoes and white wine) and Béchamel sauce with much nutmeg.

Origins and history[]

According to tradition, the Italian name of the dish derives from simplification and Italianization of the name of the general Alfred von Windisch-Grätz who defeated the Napoleonic troops in the siege of Ancona in 1799. A lady from Ancona prepared this dish in his honor. The general appreciated the dish so much that the population decided to name it for him.[2] It is not clear, however, if the dish was invented in honor of the general or if it was a dish already known at the time that was dedicated to him. In "Il cuoco maceratese" (The cook from Macerata) a book of 1779, describes the preparation of particular lasagna called "princisgrass" with a richer recipe. So, probably, the dish was already present in the culinary tradition of the Marche, and in particular of Macerata.[3]

See also[]

References[]

  1. ^ Amparo Machado, Chiara Prete, 1001 specialità della cucina italiana da provare almeno una volta nella vita, Newton Compton Editori, 2015. ISBN 9788854186484. questa pagina.
  2. ^ Corrado Barberis, Mangitalia: la storia d'Italia servita in tavola, Donzelli Editore, 2010. ISBN 9788860364494. page 128.
  3. ^ Mille ricette della cucina italiana. Il più grande e ricco libro illustrato dedicato alla tavola del nostro paese, Rizzoli, 2010. ISBN 9788817041669. [1].
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