Difficulty: medium
Preparation time: 1 hour
Cooking Time: 30 mins
Quantity: 4 people
Cost: medium

A Classic Pasta Recipe

Try this family recipe from the Emilia-Romagna region. It's a classic lasagne recipe with an Autumn twist.

The unique, robust flavor of the Pioppini is something to be celebrated. Also known as the Black Poplar mushroom, it has distinctive dark chocolate brown caps on long cream-colored stems. This is the perfect season to enjoy mushrooms at their best!

To make the most of this special ingredient, our Cesarina Raffaella has shared an exquisite recipe. Creamy homemade béchamel sauce, tender pork cheek, and the intense flavour of Pioppini mushrooms are brought together by sheets of golden fresh pasta.

The sweetness of the shallots balances perfectly with the meltingly delicate guanciale (pork cheek), whilst the addition of aromatic thyme and (if possible) a hint of truffle, to add an unforgettable burst of flavour.

If you’re looking for a wholesome autumn recipe, this is it!


Fresh pasta sfoglia (you'll find the recipe for this in the Cook Book section)
Homemade béchamel sauce (equal quantities of butter and flour, milk, salt, pepper, nutmeg)
One shallot, finely chopped
500g Pork cheek
100g Broccoli florets
200g Pioppini mushrooms
A few sprigs of fresh thyme
Pinewood truffle, if available
Grated Parmigiano Reggiano cheese to taste
Extra-virgin olive oil
A clove of garlic
Grated nutmeg


1. On the worktop, make a pile of flour and make a well. Crack the eggs into the well and fold them into the flour, before kneading into a dough. For more detailed instructions, click here to see our fresh pasta recipe.

2. Roll out the dough and cut into squares. As the lasagnette are best prepared in single oven-safe dishes per person, cut them to fit your dish (about three squares of pasta per portion).

3. Heat some water in a small pan. When it reaches the boil, toss in the broccoli florets and leave them to cook whilst you make the béchamel sauce.

4. Prepare the béchamel by melting butter over a low heat in a pan, and adding a few tablespoons of flour. Mix until smooth, gradually incorporating the milk. Stir the mixture constantly with a whisk until you achieve a thick, creamy sauce. Add salt, pepper and a little grated nutmeg. Remove from the heat just as it starts to boil.

5. Take your boiled broccoli, and sautée in a skillet with a clove of garlic, salt and pepper.

6. Slice the pork cheek (guanciale) finely and fry with chopped onion.

7. Cook the mushrooms over a medium-high heat with garlic, chopped parsley, salt and pepper until just softened.

8. Layer the lasagnette portion by portion as follows, in little oven-proof bowls: one square of pasta, a layer of béchamel, broccoli, guanciale, mushrooms, grated Parmigiano Reggiano cheese. Repeat this until you have three layers.

9. Finally, garnish with thyme, pepper, extra virgin olive oil, and pinewood truffle if available.

10. Cook your lasagnette in the oven for around 20-30 minutes, until golden brown.

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