Neapolitan Curly Lasagna.

Discover how to prepare the authentic Neapolitan curly lasagna with meatballs, ricotta, and ragù, the symbolic dish of Naples’ Carnival.
Neapolitan curly lasagna is the triumph of Carnival. This classic version is distinguished by the use of long pasta with wavy edges, which welcomes generous layers of rich ragù, soft fried meatballs, cow’s milk ricotta, provola, and boiled eggs.
Neapolitan Curly Lasagna, the classic Carnival recipe, is a sumptuous and baroque dish that encapsulates all the tradition and warmth of Neapolitan cuisine.
Every family, then, has its own recipe, its secret, that makes it the best of all!

The recipe requires rather long times, the ragù is cooked the day before and the meatballs to be prepared must be very small, at most 0.4 inches in diameter, but, you will see, the satisfaction is immense!

Thought for you:

Difficulty: Easy
Cost: Medium
Rest time: 1 Day 15 Minutes
Preparation time: 1 Hour
Portions: 10
Cooking methods: Boiling, Oven
Cuisine: Regional Italian
Region: Campania

780.78 Kcal

calories per serving

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Energy 780.78 (Kcal)
Carbohydrates 22.92 (g) of which sugars 3.14 (g)
Proteins 49.42 (g)
Fat 54.02 (g) of which saturated 10.60 (g)of which unsaturated 11.16 (g)
Fibers 2.40 (g)
Sodium 1,050.32 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Neapolitan Curly Lasagna

14 oz sausage (I make it at home click here)
1.76 lbs pork ribs (tracchie)
2 onions
1 carrot
1 stalk celery
2 tbsps lard (or extra virgin olive oil)
Half glass wine
21 oz tomato puree (chunks)
1 tbsp tomato paste
to taste extra virgin olive oil
to taste salt
to taste white peppercorns
7 oz ground pork
3.5 oz ground pork
3.5 oz ground beef
3.5 oz crumbs (of stale bread)
1.06 oz grated Parmesan
1 bunch chopped parsley
to taste breadcrumbs
to taste salt
to taste pepper
10.5 oz curly lasagna
10.5 oz ricotta
10.5 oz smoked provola
3.5 oz grated Parmesan
3 hard-boiled eggs
2.8 oz Neapolitan salami (in pieces)

Neapolitan Curly Lasagna

Tools

What we need

1 Pot large
1 Pan
1 Knife
1 Baking dish

Steps

Neapolitan Curly Lasagna

Dice the onions, celery, and carrot and lightly brown them over low heat with plenty of extra virgin olive oil and lard.
Add sausages and ribs and seal them on each side. Add the wine in two stages and let it evaporate completely.
Then remove the meat from the pot and set it aside,
add the ground pork and,
and let it whiten.
Deglaze with the wine, and only when it has evaporated….
Pour in the rustic tomato puree
and the tomato paste and cook for about twenty minutes, stirring continuously to prevent the sauce from sticking to the bottom.
Reinsert the meat with the juices it has released and let it cook for at least 2 and a half hours. Once cooled, keep in the fridge for 24 hours.
Make them very small, kneading the ingredients and rolling them in breadcrumbs,
then fry them and drain them on straw paper.
Cut the salami into strips, the provola into cubes or slices, the sausages cooked in the ragù, and the boiled eggs into slices,
Cook the pasta in plenty of salted water. Cook them only 3 or 4 minutes, just long enough for the pasta to lose its consistency, then dry them on a clean towel without overlapping.
Mix a couple of spoonfuls of ragù with the ricotta and as much water, just to make it spreadable.
In a baking dish greased with extra virgin olive oil, cover the bottom with a little ragù, then arrange the first layer of pasta and ….
cover with ragù, being careful to arrange the meatballs and sausage slices carefully. Then add the ricotta in spoonfuls, the cheeses, and the hard-boiled eggs…
And so on, layer after layer, arranging the ingredients evenly on each layer, until they are all used up.
The fifth layer of pasta should be covered only with ragù and ricotta, in addition to plenty of grated Parmesan.
Bake in a preheated fan-assisted oven at 356°F and cook for about half an hour, until the crust becomes truly irresistible, then let rest for at least 15 minutes.
Neapolitan Curly Lasagna is ready