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Saffronspokes
Years ago there was an Italian restaurant in Putney that made Vincisgrassi a white lasagne with porcini truffle and Parma ham.
I got a pasta roller today so tried to recreate the dish, pulling bits from various recipes online. So layers of egg pasta, sauce made with porcini cream Parmesan truffle oil and forest mushrooms, Parma ham and tartufata I was given at Christmas. Waiting for other half to finish working before putting it into the oven.