Vincigrassi is a traditional Tuscan dish that translates to “thick wine,” referring to the rich, concentrated sauce used in this hearty lasagna. Unlike standard lasagnas, this version uses a luxurious filling of sautéed chicken livers, gizzards, and wild mushrooms simmered with wine and tomato until deeply flavorful. The savory meat mixture is layered between fresh pasta sheets and a creamy, nutmeg-infused béchamel sauce, then baked until golden and bubbling. This dish offers a complex, umami-rich experience with tender textures and robust flavors. It is perfect for special family dinners or holiday gatherings where you want to impress guests with authentic Italian cuisine. Serve warm with extra grated Parmigiano-Reggiano for a truly satisfying meal.
Vincigrassi
Description
Vincigrassi is a traditional Tuscan dish that translates to "thick wine," referring to the rich, concentrated sauce used in this hearty lasagna. Unlike standard lasagnas, this version uses a luxurious filling of saut&# 195;©ed chicken livers, gizzards, and wild mushrooms simmered with wine and tomato until deeply flavorful. The savory meat mixture is layered between fresh pasta sheets and a creamy, nutmeg-infused béchamel sauce, then baked until golden and bubbling. This dish offers a complex, umami-rich experience with tender textures and robust flavors. It is perfect for special family dinners or holiday gatherings where you want to impress guests with authentic Italian cuisine. Serve warm with extra grated Parmigiano-Reggiano for a truly satisfying meal.Ingredients
Directions
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Make pasta dough by mixing 2 cups semolina flour, 1/4 cup virgin olive oil, 1/4 cup Vin Santo, and 3 eggs in a well on a work surface until combined.
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Knead the dough until smooth, then roll it out on the second thinnest setting of a pasta machine.
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Cut the pasta sheets into lengths that fit your lasagna pan.
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Boil the pasta sheets in salted water for 1 minute, then refresh in an ice bath and lay out on towels to dry.
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Heat 4 tablespoons virgin olive oil in a 12-inch to 14-inch sauté pan over medium heat until smoking.
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Add 1 finely chopped medium onion and 4 oz diced Pancetta (or Panacea) and cook until soft and golden, about 8 to 10 minutes.
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Add 1 lb roughly chopped chicken livers, 1/2 lb roughly chopped chicken gizzards, and 1 lb sliced wild mushrooms (chanterelles, porcini, or oyster).
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Cook the meat and mushrooms for 8 to 10 minutes until the livers and gizzards are light gray.
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Add 1 cup basic tomato sauce, 1/2 cup chicken stock, and 1/2 cup dry white wine.
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Simmer the mixture over low heat for 1 hour until quite thick, then allow to cool.
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Preheat oven to 375 degrees F (191ðC).
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Brush a 14-inch by 9-inch lasagna pan with oil.
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Layer in the following order from the bottom: chicken liver sauce, pasta sheets, béchamel sauce (seasoned with 1 tsp freshly grated nutmeg), and 5 1/2 cups freshly grated Parmigiano.
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Repeat layers, saving at least 1 cup of béchamel sauce for the final topping.
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Bake for 35 to 40 minutes until bubbly and hot.
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Let stand for 10 minutes before serving with additional grated cheese on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 327.6kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 68.4g23%
- Dietary Fiber 2.4g10%
- Sugars 0.3g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: If you cannot find Vin Santo, substitute with Marsala wine or a sweet white wine. Pancetta can be replaced with guanciale or bacon for a different flavor profile. Wild mushrooms like chanterelles can be substituted with cremini or button mushrooms if wild varieties are unavailable.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through. This dish also freezes well; allow to cool completely, wrap tightly, and freeze for up to 2 months.
Tips: Ensure the chicken livers and gizzards are cleaned thoroughly before cooking. Do not overcook the livers in the pan stage; they will continue to cook in the oven. For a richer sauce, you can add a splash of heavy cream to the béchamel.
