Name: Autumn Lasagna with Chicken Ragù, Pine Nuts, and Raisins
Cook time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tablespoon olive oil; 1 tablespoon unsalted butter; 1 medium onion (diced); 1 medium carrot (peeled and diced); 3 clove garlic (minced); 8 ounce pancetta (finely chopped); 1.5 pound boneless skinless chicken thighs (diced into 1/2-inch pieces); 0.25 pound chicken gizzards (finely chopped); 0.5 cup dry white wine or dry vermouth; 12 sage leaves (minced); 2 bay leaves; 0.5 teaspoon grated nutmeg; 0.5 teaspoon ground cloves; 2 cup chicken broth; 0.25 cup tomato paste; 6 tablespoon pine nuts; 6 12 × 5-inch sheets fresh Chestnut Pasta (or 9 no-boil lasagna noodles, or 12 to 15 dried lasagna noodles); 6 ounce Parmigiano-Reggiano (thinly shaved); 6 tablespoon dry white wine; 6 tablespoon golden raisins

CuliNect

Autumn Lasagna with Chicken Ragù, Pine Nuts, and Raisins — Formulation & Method | CuliNect