Parma Ham, Chicken Liver and Mushroom Vincisgrassi

deliciousmagazine.co.uk

Laura H

50g dried porcini mushrooms

250ml fresh chicken stock, hot

150g parma ham slices

9 sheets (175g) dried lasagne

30g butter, plus extra to grease

1 tbsp olive oil

450g chestnut mushrooms, thinly sliced

400g free-range chicken livers, trimmed and coarsely chopped

subheading: For the sauce:

1 small onion, halved

8 cloves

1 litre whole milk, plus extra for topping up if necessary

6 fresh bay leaves, crumpled

2 large fresh thyme sprigs

1 tsp cracked black peppercorns

75g butter

65g plain flour 150g cheddar, finely grated

¼ nutmeg, freshly grated

subheading: You’ll also need…:

20cm x 29cm shallow baking dish

Directions at deliciousmagazine.co.uk

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