Layers of handmade egg pasta sheets adorned with a rich, slow cooked ragù of beef and pork, egg, prosciutto cotto, fresh mozzarella and aged parmeggiano reggiano.
Authentically calabrese with no bechamel.
Cook uncovered in preheated oven at 180º for 50-60 minutes. Allow to rest for 10-15 minutes before serving so the layers hold beautifully. Best enjoyed with a fresh green salad.
