The Chest of Venus
I started the recipe with an essential step: preparing the ragu, which requires time and attention to achieve a rich and deep flavor. I finely chopped the carrot and celery, ingredients that will add flavor and sweetness to the dish. Although the recipe mentions onion, I decided to omit it, preferring to let the flavors of the other vegetables shine. In a heated pan, I added a tablespoon of oil and a pinch of salt, allowing the vegetables to sauté well, stirring occasionally to prevent sticking. After a few minutes, I added minced meat, which I let brown slightly while mixing it with the vegetables.
The next step was to add the tomatoes, using tomato puree, and I let the mixture simmer on low heat, allowing the flavors to blend perfectly. Here, patience is key, as the ragu needs to reduce well, reaching a pleasant consistency. At the end, I seasoned with freshly ground pepper and turned off the heat, letting it cool slightly.
In parallel, I prepared the béchamel sauce by combining a teaspoon of flour with a tablespoon of butter, which I melted over low heat. I added fresh cream, about a cup, stirring continuously to avoid lumps. The sauce was perfectly thickened, and at the end, I added a pinch of nutmeg for an extra touch of flavor. Although truffle would have been a refined choice, I decided to keep the recipe accessible, without hard-to-find ingredients.
I continued with the preparation of the pasta sheets. I kneaded the green dough and then the white one, rolling them out with a rolling pin until they were thin. I cut the tagliatelle and floured them well, then let all the pasta sheets rest. In a large pot, I boiled water with salt and a drop of oil, blanching the white pasta sheets. After a brief immersion, I quickly transferred them to cold water to stop the cooking, and then I laid them on a cloth to dry.
The baking dish was greased with butter, and then I placed four squares of white sheet, letting the corners hang outside. I blanched the green tagliatelle, drained them well, and mixed them with the ragu and béchamel sauce, ensuring everything was well integrated. I poured this mixture over the white sheets, generously sprinkling grated parmesan on top, and I gently lifted the corners of the sheets for a rustic and appetizing look.
Finally, I placed the dish in the preheated oven, leaving it on high heat for 10 minutes, and then I took it out to cool slightly so that I could enjoy each piece with pleasure. Although I didn't have the symbol of the two towers of Bologna, I chose to enjoy the Colosseum, a symbol of Italy, which always reminds me of the beauty and richness of this country's gastronomy.
Ingredients: For the green sheet: 200 g flour, 40 g boiled and drained spinach, then finely chopped, 1 egg, roll out a sheet from which to cut tagliatelle. For the white sheet: 240 g flour, 2 eggs, roll out a sheet from which to cut squares with a side of 12 cm. Ragu: 400 g minced meat, onion, carrot, celery (stalk), tomatoes, salt, and pepper, which is left to boil on very low heat until it reduces significantly, it should not be liquid. Raw prosciutto diced (I mixed it into the ragu at the end). Béchamel: butter, flour, fresh cream, grated parmesan which is sprinkled on top at the end, grated truffle (tartufo) - I did not add it because I didn't have it, (who knows how much it costs can quickly imagine the reason) I added nutmeg.
