Lasagne cacate

Towards Christmas, traditional Sicilian cuisine is enriched by several  recipes. I have chosen to suggest you a first course recipe to bring to the table during this holiday season. It's tipical of Modica's area, but fairly widespread in the rest of Sicily.
The original recipe calls for the use of "sugna", lard, but, if you can't find it, you can use olive oil, strictly extravirgin. Also you can use minced meat, instead to mice the meat after cooking.

Put in a saucepot a piece of meat of veal and one of pork and brown them in lard, fading all with a glass of red wine. When meat will be brown, remove it and put in the same saucepot a thin red onion chopped to fry. Now add tomato extract, diluited in a little water, put again the meat and season to taste. When meat will appear cooked, mice it and after put in the sauce, on fire off.

Meanwhile prepare the lasagne. Oil the bottom of a baking tin, place the first lasagne layer, then add ragout, fresh ricotta cheese and grated caciocavallo (kneaaded-paste cheese from Southern Italy). Continue to arrange in layers, for other 4-5 times. On the last layer abound with caciocavallo, so on lasagna will be a golden and crispy layer oh cheese.

I suggest you to combine the intense taste of this dish with a good full-bodied red wine....and Merry Christams !!!!

Doses for a baking tin (6 people):

- 1 red onion
- 100 grams/3,5 oz of grated caciocavallo (kneaaded-paste cheese from Southern Italy)
- 400 grams/1 lb of fresh ricotta
- 100 grams/3,5 oz of lard or, alternatively, extravirgin olive oil
- 1 glass of red wine
- 600 grams/1 lb 5 oz of lasagne
- 500 grams/1 lb 2 oz of meat of pork
- 500 grams/ 1 lb 2 oz of meat of vael

- 400 grams/ 1 lb of tomato extract

- salt
- fresh ground black pepper

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