Since the 1950s, between Modena and Reggio, a restaurant has been pursuing a concept of Emilian haute cuisine which finds its maximum expression in a truly original mushroom lasagna, spugnolata. Creativity, territory, family traditions, no waste cuisine enclosed in a single dish. The same that has been on the menu for more than sixty years at Arnaldo Clinica Gastronomica, the oldest Michelin restaurant in Italy.

In collaboration with Mulino Caputo https://www.mulinocaputo.it/

Discover the book "PASTA: the guide to the most loved Italian food by ItaliaSquisita": https://shop.vertical.it/products/pasta

INGREDIENTS
10 people

For pasta
Flour 500 g
Eggs 5

For the béchamel sauce
Butter 150gr
Flour 200gr
2 liters of milk
Salt to taste

For the stuffing
Parmigiano Reggiano 150g
Béchamel
Leftover minced meat 300 g

For the sauce
Morchellas (or Porcini mushrooms) 300gr
Tomato sauce 250gr
EVO oil and salt to taste

See all ItaliaSquisita recipes dedicated to lasagna:    • Le lasagne dei professionisti | Profe...  

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