Genovese Focaccia

Using Lardo

lasagna

Maria and her daughter Paola regularly make lasagna to take away for their customers. Over the years they've adapted their recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies!
The following makes two dishes, around 25 x 35 cms in dimension.
For the pasta:
10 eggs
1 kilo 00 flour
100g fresh spinach, leaves only
For the ragù:
2 garlic cloves, 2 to 3 sage leaves (wrapped in muslin)
50g unsmoked pancetta, diced
1kg minced pork (Maria uses loin)
1 litre meat stock (Maria uses beef)
1 x 400g tin of tomato paste
salt
For the béchamel :
100g butter
100g flour
1 litre whole milk
1/2 a nutmeg, grated
For sprinkling: 50g Parmigiano (or more, if you feel like it)

handmade tortellini

What better gift than handmade tortellini? That's what 97 year old Albertina gives her family for Christmas. Pasta Grannies met her a few days before, busy making pasta pretty much the same way she's done for 90 years of her life. These days she uses a pasta machine and finds a freezer convenient.

Her tortellini filling is 200g mortadella, 200g prosciutto, 200g pork loin and 200g 30-month Parmigiano, nutmeg, salt
Her meat stock uses beef shin, chicken, celery, carrot and onion.