This disrespectful name confers the idea of the very abundant dressing sprinkled over the lasagne. It’s the traditional New Year dish cooked in Palerm.
Season 300 gr. of minced pork and 300 gr. of minced veal with oil. Melt 1 tablespoon of “strattu”, diluted with wine. Then add 250 gr. of tomato pulp. Add salt, pepper and cook over a gentle, weak fire for 30-40 minutes. In a tureen dilute fresh ricotta with a small amount of the pasta’s cooking water. Add the lasagne cooked al dente and drained. Stir. Put the lasagne on plates, dress with an amount of ragu and finally Spread abundantly salted ricotta and cheese.
Another version: add sausage pieces for a stronger flavour.
