Archive for the ‘pasta’ Category

As a teenager growing up on Long Island, I worked long hours at a local Italian restaurant called Pizza City East in Plainview. (The original Pizza City was in Ozone Park, Queens.) Though the pay sucked, I made some important friendships that have lasted to this day. I also learned many Italian cooking basics: how to open clams for red and white clam sauce, the secrets of great pizza dough, the art of a perfect espresso, and how to make massive quantities of baked ziti.

When I got older and I shared an apartment with my buddy, Don, we would regularly invite a large crowd of people over for a party, and a huge tray of baked ziti was an inexpensive and hugely popular way to feed a crowd that was doing some serious drinking.

The basic ingredients of baked ziti are the same as lasagna, the main difference being the wetness factor. If you make lasagna too wet, the thing will fall apart when you try to slice it. But baked ziti is meant to be sloppy, and it actually shines in its incredible gooiness!

My baked ziti consists of 2 sauces (a meat sauce and a bechamel sauce) and 4 cheeses (ricotta, mozzarella, provolone, and Parmigiano Reggiano) using pasta that is boiled much firmer than al dente. Technically, I like to use penne, not ziti. It’s firmer, and really works well with this recipe. And there are plenty of great pasta choices out there for gluten-free diets. Our favorite brand of GF pasta is Garofalo.

 

Gooey and delicious!

Meat Sauce…
1 small onion, finely chopped
1 small carrot, finely chopped
1 lb. grass-fed ground beef or pastured pork, or a combination of both
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 28-oz. can whole tomatoes
extra virgin olive oil for sautéing

 

Heat a tablespoon or 2 of olive oil in a large pan and sauté the onions until translucent. I finely chop the carrots by peeling them all the way down until there’s nothing but a pile of peeled pieces, then chopping them up so small, they almost melt into the sauce. Add the carrots and cook for 2 minutes. Add the beef (or pork) and cook the meat until it browns. Add the parsley, oregano, basil, salt and pepper and mix well.

Empty the can of tomatoes into a blender and blend it until smooth. Add this to the pan and mix well.

Cook the meat sauce for about 10 minutes, then remove it from the heat and set it aside.

 

Bechamel sauce…
3 tablespoons butter
3 tablespoon all-purpose flour (I use Cup4Cup flour to make it gluten-free)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups 2% milk

 

Bechamel is a basic white sauce. It adds a wonderful creaminess to lasagna or baked ziti.

Melt the butter in a saucepan under medium heat. Add the flour and whisk until you’ve combined the butter and flour and have a light roux.

Add the milk, and keep whisking, making sure you don’t get any lumps in the sauce. Season with the salt and pepper.

Keep whisking until the sauce thickens. Once it does, remove it from the heat and set it aside.

Beautiful baked ziti!

 

12 oz. small pasta, like ziti or penne
4 slices provolone cheese (about 4 oz.)
ricotta cheese (about 8 oz.)
mozzarella cheese, shredded (about 8 oz.)
2 tablespoons freshly grated Parmigiano Reggiano

 

Pre-heat the oven to 350 degrees.

For baked ziti, use a deeper pan than you would for lasagna, about 4″ deep.

Take several large spoonfuls (about half) of the meat sauce and the béchamel sauce and mix them together in the pan.

Boil the pasta in a pot of salty boiling water until very firm…firmer than al dente. Drain the pasta and pour it into the pan with the sauces. Mix really well.

Tear the slices of provolone and add them to the pan, mixing them in. Mix in the ricotta cheese, and handful of the mozzarella, and all the Parmigiano Reggiano, stirring really well to get everything mixed together.

If there’s still room in the pan, keep adding equal parts meat sauce and béchamel sauce until you’ve used them up.

Smooth the top of the ziti mix flat with the back of a large spoon, then sprinkle the remaining mozzarella evenly over the top. Sprinkle a little oregano on top, and place the pan in the oven to bake for 30 minutes, or until the mozzarella on top is a beautiful golden brown.

 

Baked ziti, before baking.

 

 

The best mac and cheese ever: baked ziti!

 

Of course, when you’re cooking, there’s always someone hanging around to grab a taste of the baked ziti before it goes in the oven…

 

 

 

 

 

There’s still time to get all the ingredients that will make your Super Bowl party over the top!

Here are some links to my favorite recipes. All of them work really well when you want to feed a large group of hungry people, no matter what team they’re rooting for!

I’ve included classic chicken wing recipes, delicious ribs (without the need of a smoker or grill), classic Italian dishes, seafood and more.

 

CHICKEN WINGS AND DRUMSTICKS…

https://livethelive.com/2017/02/03/honey-glazed-chicken-wings-2/

https://livethelive.com/2019/01/10/spicy-brined-and-grilled-chicken-wings-2/

https://livethelive.com/2017/06/07/asian-style-chicken-wings-2/

https://livethelive.com/2017/05/07/mexican-chicken-wings/

 

PORK RIBS…

https://livethelive.com/2017/01/31/chinese-style-honey-ribs-for-the-big-game-2/

 

BEEF RIBS…

https://livethelive.com/2017/03/19/kona-beef-ribs/

 

 

SHRIMP COCKTAIL WITH SAUCE…

https://livethelive.com/2018/08/31/perfect-shrimp-cocktail-from-boil-to-sauce-2/

 

FRIED SHRIMP…

https://livethelive.com/2017/10/09/fantastic-fried-shrimp-2/

 

LASAGNA AND BAKED ZITI…

https://livethelive.com/2018/09/23/lasagna-and-its-cousin-baked-ziti/

 

ASIAN NOODLES…GREAT HOT OR COLD

https://livethelive.com/2018/09/13/asian-noodles-with-peanut-sauce-3/

 

OYSTERS…

https://livethelive.com/2018/11/01/oysters-rock-a-fellow-improved/

 

 

 

 

 

I’m fortunate that I can buy my veal from a nearby dairy farm, Sweet & Salty Farm in Little Compton, RI, where the animals are grass-fed and raised humanely. That makes for happier animals and incredibly flavorful meat…and no guilt about using it.

I also buy veal bones from Sweet & Salty Farm, roasting them on a sheet pan in a 400-degree oven for 30 minutes, then placing them in a large pot of water. I take some chopped carrots, onions, and celery, toss them in a little olive oil, and place them on a sheet pan, roasting them in the oven until they’ve caramelized, then add them to the pot with the veal bones. The secret to a great veal bone broth is to boil the bones and veggies for as long a time as possible. Restaurants will do this for days, replacing the water in the pot as needed. At home, I’ll start the broth in the morning and finish it by evening.

The subtle flavor of veal can get lost with heavy seasonings, so I keep it simple. The addition of veal bone broth amplifies the flavor and keeps the meatballs from drying out.

 

img_0245

1 lb. ground veal
1 cup toasted breadcrumbs (I use Udi’s bread to make it gluten-free)
2 teaspoons parsley
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 egg
extra virgin olive oil
1 lb. pasta, cooked firmer than al dente (I use Garofalo GF pasta to make it gluten-free)
2 cups veal bone broth or beef stock
salt and pepper for seasoning
2 tablespoons half-and-half
2 tablespoons butter
1 cup of frozen organic peas

 

Pre-heat the oven to 350 degrees.

Make the meatballs: In a bowl, combine the veal, breadcrumbs, parsley, oregano, basil, salt, pepper, garlic, onion and egg, mixing the ingredients thoroughly. Don’t over-mix.

Heat a tablespoon of the olive oil in an oven-proof pan, and form the meatballs one by one, placing them in the pan. Brown the meatballs on all sides over medium heat. Place the pan in the oven to cook the meatballs for 10 more minutes.

In a saucepan, heat the veal bone broth or beef broth. Once the meatballs have cooked in the oven, transfer them to the pot of broth and cover it with a lid, keeping the heat on low. If the broth doesn’t cover the meatballs, turn them every once in a while to keep them moist on all sides. Cook the meatballs in the broth for about 30 minutes, then transfer them to a large sauté pan.

Turn the saucepan with the veal broth on high and reduce it to about 1/2 cup. Season it with salt and pepper.

In a large pot, cook the pasta to a bit firmer than al dente in well-salted water. Drain it and set it aside.

In the large sauce pan with the meatballs, add the butter and the half-and-half. Add the reduced veal broth, the pasta, and the peas.

Gently mix the ingredients in the pan until the peas have warmed through and the sauce clings to the pasta. Serve immediately.

 

 

 

 

 

As a teenager growing up on Long Island, I worked long hours at a local Italian restaurant called Pizza City East in Plainview. (The original Pizza City was in Ozone Park, Queens.) Though the pay sucked, I made some important friendships that have lasted to this day. I also learned many Italian cooking basics: how to open clams for red and white clam sauce, the secrets of great pizza dough, the art of a perfect espresso, and how to make massive quantities of baked ziti.

The basic ingredients of baked ziti are the same as lasagna, and I make one or the other depending on my mood or what I’ve got in the cupboard. I also like to make my lasagna a little dryer, where baked ziti shines in its incredible gooiness.

My lasagna usually consists of 2 sauces (a meat sauce and a bechamel sauce) and 4 cheeses (ricotta, mozzarella, provolone, and Parmigiano Reggiano) using pasta that is boiled much firmer than al dente. I like real pasta, not the no-boil sheets, because I think the flavor is better. I’ve tried the no-boils, and I’ve found that they don’t cook evenly. Sometimes you get a nice soft bite and other times it’s completely raw and pasty. There are plenty of great brand choices for lasagna sheets these days, and that includes gluten-free varieties.

lasagna

 

Meat Sauce…
1 small onion, finely chopped
1 small carrot, finely chopped
1 lb. grass-fed ground beef or pastured pork, or a combination of both
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 28-oz. can whole tomatoes
extra virgin olive oil for sautéing

 

Heat a tablespoon or 2 of olive oil in a large pan and sauté the onions until translucent. I finely chop the carrots by peeling them all the way down until there’s nothing but a pile of peeled pieces, then chopping them up so small, they almost melt into the sauce. Add the carrots and cook for 2 minutes. Add the beef (or pork) and cook the meat until it browns. Add the parsley, oregano, basil, salt and pepper and mix well.

Empty the can of tomatoes into a blender and blend it until smooth. Add this to the pan and mix well.

Cook the meat sauce for about 10 minutes, then remove it from the heat and set it aside.

Hint: I’ve found that no-boil pasta sheets suck up a lot more moisture than already-cooked pasta, so I make my sauce a bit runnier than usual when using the sheets.

 

Bechamel sauce…
3 tablespoons butter
3 tablespoon all-purpose flour (I use Cup4Cup flour to make it gluten-free)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups 2% milk

 

Bechamel is a basic white sauce. It adds a wonderful creaminess to my lasagna or baked ziti.

Melt the butter in a saucepan under medium heat. Add the flour and whisk until you’ve combined the butter and flour and have a light roux.

Add the milk, and keep whisking, making sure you don’t get any lumps in the sauce. Season with the salt and pepper.

Keep whisking until the sauce thickens. Once it does, remove it from the heat and set it aside.

 

A special 4-cheese all-bechamel sauce lasagna, before cooking.

 

I made 2 different versions this last time. Having tomato allergies and on a gluten-free diet, my wife got a 4-cheese all-bechamel gluten-free lasagna all to herself. It baked up nicely.

4-cheese gluten-free lasagna, after baking.

 

12 oz. lasagna pasta sheets (boiled or no-boil)…or 12 oz. small pasta, like ziti, elbows or penne
4 slices provolone cheese (about 4 oz.)
ricotta cheese (about 4 oz.)
mozzarella cheese, thinly sliced (about 4 oz.)
2 tablespoons freshly grated Parmigiano Reggiano

 

Pre-heat the oven to 350 degrees.

If you’re using regular pasta, boil the lasagna sheets in a pot of salty boiling water until very firm…firmer than al dente. Drain the pasta and run cold water over it to stop the cooking process. The pasta will want to stick to itself, so work quickly. Adding a drop of olive oil can help.

Lay a thin layer of the meat sauce at the bottom of the lasagna pan, which will keep the lasagna from sticking. Then start your layers: a layer of pasta, a thin layer of the Béchamel sauce, the 4 slices of Provolone, a layer of pasta, a layer of the meat sauce, small teaspoon-sized dollops of the ricotta, another layer of pasta (press down occasionally to remove air bubbles), another thin layer of Béchamel, the Parmigiano Reggiano, more pasta, more meat sauce, etc….

Make it as thick as you like. I like to cover the final layer of pasta with the meat sauce and then finish the dish with the mozzarella, sprinkling a touch of oregano on top.

Place the lasagna pan in the oven and bake for 30 minutes, or until bubbly. Shut the oven off, but leave the pan in for another 10 minutes, then serve.

The baked ziti version, using elbow pasta this time, before baking.

 

If you’re making a baked ziti version, your job is a lot easier. Take the cooked, drained pasta and pour it into the pan. Add the meat sauce and some bechamel sauce. Stir in the ricotta, torn up pieces of the provolone, grated Parmigiano Reggiano, and even a few small chunks of mozzarella. Mix it well. Then place more mozzarella on the top, and bake it in the oven for about 30 minutes.

The best mac and cheese ever: the baked ziti version, substituting elbow pasta for lasagna sheets.

 

Of course, when you’re cooking, there’s always someone hanging around to grab a taste of the baked ziti before it goes in the oven…

 

 

 

 

 

One of the most incredible dishes I’ve had on the beautiful island of Santorini, Greece, is lobster with pasta. It’s one of those dishes that takes time to prepare, because the pasta lobster sauce they make is a labor of love…time consuming, but so spectacular.

Cooked lobster LTL

I often have friends over for dinner, but when I prepared this dish for them recently, it was the first time they all licked their plates clean!

To try to copy that lobster sauce we had in Santorini, I started with a kick-ass lobster stock. It’s simple but flavorful:

 

clean, empty claws, tails and bodies from two 1-1/2 lb. lobsters (use the legs, too)
12 cups water
1/2 onion
3 celery stalks
1 carrot

Place all the ingredients in a large pot and set it on high heat. Crush the lobster shells (I use a potato masher!) Cook until the stock is reduced by half.

Strain the stock, discarding the lobster shells and veggies. Bring the stock back to the heat and reduce it until all you have left is 1 cup of intense stock.

 

 

Pasta with lobster sauce

Now that you have the stock, you can make the sauce!

 

1/2 onion, finely chopped
1 garlic clove, finely chopped
pinch of Italian red pepper flakes
1 teaspoon parsley
extra virgin olive oil
1/2 cup lobster stock
1/4 cup San Marzano tomato sauce (see below)
splash of white wine (I use Alice white Chardonnay)
salt and pepper
1/2 lb. cooked pasta

Add some olive oil to a pan and saute the onions until translucent. Season with salt and pepper. Add the garlic and cook for 10 seconds. Add the red pepper flakes and parsley.

Add 1/4 cup of the lobster stock and let it cook, reducing by half. Add the other 1/4 cup of lobster stock and then the tomato sauce. Let it cook for a couple of minutes and add the white wine. Cook for a few minutes more.

Cook the pasta and drain it even before it reaches the al dente stage. Place the pasta in the pan with the sauce, heating and coating it thoroughly. Serve immediately, with or without the lobster meat.

 

For the San Marzano tomato sauce: I pour a can of San Marzano tomatoes  into a food processor or Vita-Mix and blend until I get sauce. Pour into a pan and reduce over medium heat by half, until sauce has thickened.

February 7 is National Fettuccine Alfredo Day!

My first foray into serious cooking started when I bought “The Classic Italian Cookbook,” written by the Marcella Hazan.

Like many great recipes, Fettuccine Alfredo is not complicated…but few restaurants that offer it get it right. Most of the Alfredo sauces I’ve had were watery, floury, and salty and had nothing in common with the real deal.
To this day, if I want a great Alfredo, I make it like Marcella.

alfredo2

 

1 cup heavy cream
3 tablespoons butter
Fleur de Sel or sea salt
1 lb. Fettuccine, fresh or dried
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
A very tiny grating of nutmeg

Put 2/3 cup of the cream and all the butter in a large saucepan that will later accommodate all the pasta. Simmer over medium heat for less than a minute, until the butter and cream have thickened. Turn off the heat.

Drop the fettuccine in a big pot of boiling salted water. If the pasta is fresh, it will take just seconds. If it’s dry, it will take a few minutes. Cook the fettuccine firmer than usual, because it will finish cooking in the pan with the butter and cream. Drain the pasta immediately and thoroughly when it’s done and transfer to the pan containing the butter and cream.

Turn the heat under the pan on low, and toss the fettuccine, coating them with the sauce. Add the rest of the cream, all the grated cheese, 1/2 teaspoon salt, the pepper and the nutmeg. Toss briefly until the sauce has thickened and the fettuccine are well coated. Taste and correct for salt.

Serve immediately!

Almost 95% of all shrimp sold in the United States comes from farmed shrimp in countries like China, Thailand, Vietnam and India…as well as Latin America. The stuff you buy at the supermarket comes frozen (since shrimp is highly perishable) and then is thawed out and placed on ice to make the display look nice. But the shrimp you’re getting is not “fresh” (unless you’re lucky enough to get some wild caught local shrimp) and it’s from countries where the methods of farming are questionable at best.
Shrimp farming in Asia and Latin America is destroying mangrove forests and because of that, coastal villages as well. Disease is commonplace in shrimp farms, so they’re pumped full of antibiotics and pesticides.
Imported wild shrimp are also a problem because of bycatch. For every pound of wild shrimp caught, several pounds of other animals such as turtles die needlessly in the trawler nets.
Wild-caught  American shrimp is the best way to go for your health and the environment. American shrimp fishermen are required by law to reduce bycatch. For example, they’re required to use Turtle Exclusion Devices to stop turtles from being caught in their nets.
I stopped eating tiger shrimp and other farmed shrimp from foreign countries a long time ago because I found a source of shrimp that not only delivers to my door, but offers me that shrimp at competitive pricing even with the shipping! And best of all, it’s wild caught in American waters. I’m supporting the lives of shrimp men along the Gulf of Mexico, not some foreign country that doesn’t give a rat’s ass about the environment, the shrimp they raise in it, or my family’s well-being.

The real deal, usually sold in 5 lb. boxes.

On top of everything else, wild-caught American shrimp tastes better. And why shouldn’t it? The shrimp are eating their natural foods found in the wild…not some pellets thrown at them that contaminate the water and the shrimp themselves.
My favorite website for wild-caught American gulf shrimp is www.cajungrocer.com. I’ve been ordering my favorite Cajun foods, like Turduckens and alligator sausage, from these people for many years, but they also sell frozen shrimp and live crawfish (in season.)
Don’t cheat yourself, your friends or your family out of something really special. Wild-caught American gulf shrimp costs the same, supports our economy, is better for you and tastes better.
The basics of this recipe come from my friend, Lee, a retired chemist in New Jersey who also enjoys creating in the kitchen. What I found interesting about his recipe was the touch of sugar that doesn’t really add sweetness but rather helps create the light, tasty caramelized crust that forms on the shrimp when you sear it. I tweaked a few things in this recipe, but the essence of it remains the same.

Seasoned shrimp.

 

1 lb. large peeled and deveined wild-caught American shrimp
Salt
Freshly ground pepper
Sugar
4 tablespoons softened butter
1 clove of garlic, squeezed through a press
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 teaspoon oregano
Extra Virgin olive oil
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon sugar in a bowl.
In a separate bowl, mash the butter with a fork, folding in the garlic. Add the lemon juice, parsley, oregano, and 1/4 teaspoon salt.
Heat a tablespoon of olive oil in a large skillet over high heat. Add half the shrimp in a single layer to the pan and cook it at high heat until it’s caramelized on one side, about 1 minute. Flip the shrimp over with tongs and cook for another 30 seconds. Don’t over-cook it!
Remove the cooked shrimp to a covered bowl and similarly sear the other half of the shrimp, then return the other half of the shrimp back to the skillet. Turn down the heat to medium and add the butter/garlic/lemon/parsley/oregano/salt mixture, occasionally tossing shrimp around in the pan to evenly coat them with the glaze.
If you’re serving the shrimp over pasta, increase the amount of butter and olive oil to just lightly coat the pasta. Toss the cooked pasta into the pan of shrimp to combine.
I like to season lightly at the end with a tiny pinch of Fleur de Sel. Serve immediately.
Fast food is a relative term.
What we Americans think of as fast food is not what, say, the Italians think of as fast food. We think of drive-thru burger joints serving greasy, salty and fatty food. Swallow a burger, pop a Crestor. The Italians think fast food is something that simply doesn’t take all day to cook! If you can use the freshest of ingredients, and serve it in the time it takes to sip a half a bottle of wine while chatting with a friend, it’s fast food Italian-style.
Years ago, when my wife and I were visiting the island of Capri in Italy, one of the dishes we enjoyed was an incredibly simple pasta and tomato dish called spaghetti sciue-sciue (pronounced “shwee-shwee.”) We were told that sciue-sciue was loosely translated as “quick-quick,” although a check on the web said that it also translates to “improvisation” in Italian. And though quick it was (that is, by Italian standards), it was one of the most memorable dishes we had on our trip. It could be because of our surroundings: the famous Faraglioni rocks all around us at a small seaside restaurant called Da Luigi ai Faraglioni. We took the small shuttle boat from Marina Piccola, which made its way through those stacks jutting out of the Bay of Naples, and landed at this historic restaurant, built in 1936. People come here not only to dine, but to spend the day sunbathing and swimming. (Check out the amazing photos here. http://www.capri.com/en/c/da-luigi-ai-faraglioni)
So the reason Da Luigi’s sciue-sciue was so amazing certainly was, in part, the location…but it was also very much due to the use of the freshest and best possible ingredients…and they didn’t mess around with them too much.
The best time to make this dish is when tomatoes are at their absolute best in your area. But if you can get your hands on some beautiful cherry tomatoes off-season (they seem to be tastier than larger tomatoes in the winter months), it’s worth having a go at it as well.

 

 1 small can (6 oz.) tomato paste
½ cup extra virgin olive oil
2 hot Italian dried peppers, finely chopped
¼ cup white wine
8 to 10 chopped plum or cherry tomatoes (as ripe as possible)
12 to 15 torn fresh basil leaves
½ stick (4 oz.) unsalted butter
1 ball of fresh mozzarella (about 12 oz.)
1 lb. of spaghetti, or better yet, bucatini (Using GF pasta will keep this whole dish gluten-free)
Sea salt
Fleur de Sel (optional)
Heat a large pot of salted water to a boil and toss the pasta in.
Almost burn—as in “heavily caramelize”—the tomato paste in a large pan with the olive oil, salt, and the dried peppers. Add the white wine to de-glaze, and simmer until reduced by half.
Add the chopped tomatoes and simmer on medium heat until they start to break apart. Hand tear the mozzarella ball into shreds and add to the sauce, stirring gently. Add the basil.
Add the butter, gently stirring until it melts.
When the pasta is slightly firmer than al dente, drain it and add it to the pan with the sauce.
Serve immediately, finishing with a little Fleur de Sel.

 

Finito!

LASAGNA, MY WAY

Posted: March 17, 2017 in Food, Italian, pasta, Recipes
Tags: , , , ,

As a teenager growing up on Long Island, I worked long hours at a local Italian restaurant called Pizza City East in Plainview. (The original Pizza City was in Ozone Park, Queens.) Though the pay sucked, I made some important friendships that have lasted to this day. I also learned many Italian cooking basics: how to open clams for red and white clam sauce, the secrets of great pizza dough, the art of a perfect espresso, and how to make massive quantities of baked ziti.

Although the basic ingredients of baked ziti are the same as lasagna, baked ziti is wetter, using more cheese and sauce. So when I started making lasagna, I followed this same path.

It was only recently that I decided to take the more classic Italian approach and make a “drier” lasagna. Once I did, I realized I had done it wrong all this time!

My lasagna consists of 2 sauces and 4 cheeses, using pasta that is boiled much firmer than al dente. I really don’t like the flavor or texture of no-boil pasta sheets, so I never use them.

This lasagna can be gluten-free (and just as delicious) when you use the alternatives listed in the recipe.
lasagna

 

Meat Sauce…
1 small onion, finely chopped
1 small carrot, finely chopped
1 lb. grass-fed ground beef
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 28-oz. can whole tomatoes
extra virgin olive oil for sautéing

 

Heat a tablespoon or 2 of olive oil in a large pan and sauté the onions until translucent. I finely chop the carrots by peeling them and then chopping up the peeled pieces, so that they almost melt into the sauce. Add the carrots and cook for 2 minutes. Add the beef and cook until it browns. Add the parsley, oregano, basil, salt and pepper and mix well.

Empty the can of tomatoes into a blender and blend until smooth. Add this to the pan and mix well.

Cook the meat sauce for about 10 minutes, then remove from the heat and set aside.

 

Bechamel sauce…
3 tablespoons butter
3 tablespoon all-purpose flour (I use Cup4Cup flour to make it gluten-free)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups 2% milk

 

Bechamel is a basic white sauce. It adds a wonderful creaminess to lasagna.

Melt the butter in a saucepan under medium heat. Add the flour and whisk until you’ve combined the butter and flour and have a light roux.

Add the milk, and keep whisking, making sure you don’t get any lumps in the sauce. Season with the salt and pepper.

Keep whisking until the sauce thickens. Once it does, remove it from the heat and set it aside.

 

12 oz. lasagna pasta sheets (I use Garofalo GF pasta to keep things gluten-free)
4 slices provolone cheese (about 4 oz.)
ricotta cheese (about 4 oz.)
mozzarella cheese, thinly sliced (about 4 oz.)
2 tablespoons freshly grated Parmigiano Reggiano

 

Pre-heat the oven to 350 degrees.

Cook the lasagna sheets in a pot of salty boiling water until very firm…firmer than al dente. Drain the pasta and run cold water over it to stop the cooking process. The pasta will want to stick to itself, so work quickly.

Lay a thin layer of the meat sauce at the bottom of the lasagna pan, which will keep the lasagna from sticking. Then start your layers: a layer of pasta, a thin layer of the Béchamel sauce, the 4 slices of Provolone, a layer of pasta, a layer of the meat sauce, small teaspoon-sized dollops of the ricotta, another layer of pasta (press down occasionally to remove air bubbles), another thin layer of Béchamel, the Parmigiano Reggiano, more pasta, more meat sauce, etc….

Make it as thick as you like. I like to cover the final layer of pasta with the meat sauce and then finish the dish with the mozzarella, sprinkling a touch of oregano on top.

Place the lasagna pan in the oven and bake for 30 minutes, or until bubbly. Shut the oven off, but leave the pan in for another 10 minutes, then serve.

Basic lasagna on the left, gluten-free on the right. I couldn't find GF lasagna sheets, so I used bundles of spaghetti! It worked really well!

Basic lasagna on the left, gluten-free on the right. I couldn’t find GF lasagna sheets, so I used bundles of spaghetti! It worked really well!

 

 

I’m fortunate that I can buy my veal from a nearby farm where the animals are raised humanely. That makes for happier animals and incredibly flavorful meat…and no guilt about using it.

The subtle flavor of veal can get lost with heavy seasonings, so I keep it simple. The addition of veal bone broth amplifies the umami factor and keeps the meatballs from drying out.

img_0245

1 lb. ground veal
1 cup toasted breadcrumbs
2 teaspoons parsley
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 egg
extra virgin olive oil
1 lb. pasta, cooked firmer than al dente
2 cups veal bone broth or stock
salt and pepper for seasoning
2 tablespoons half-and-half
2 tablespoons butter
1 cup of frozen organic peas

 

Make the meatballs: Combine the veal, breadcrumbs, parsley, oregano, basil, salt, pepper, garlic, onion and egg in a bowl, mixing the ingredients thoroughly. Don’t over-mix.

Pre-heat the oven to 350 degrees.

Heat a tablespoon of the olive oil in an oven-proof pan, and form the meatballs one by one, placing them in the pan. Brown the meatballs on all sides over medium heat. Place the pan in the oven to cook the meatballs for 10 more minutes.

In a saucepan, heat the veal bone broth. Once the meatballs have cooked in the oven, transfer them to the pot of veal bone broth and cover with a lid, keeping the heat on low. If the broth doesn’t cover the meatballs, turn them every once in a while to keep them moist on all sides. Cook the meatballs in the broth for about 30 minutes, then transfer them to a large sauté pan.

Turn the saucepan with the veal broth on high and reduce it to about 1/2 cup. Season it with salt and pepper.

In a large pot, cook the pasta to a bit firmer than al dente in well-salted water. Drain and set aside.

In the large sauce pan with the meatballs, add the butter and the half-and-half. Add the reduced veal broth, the pasta, and the peas.

Gently mix the ingredients in the pan until the peas have warmed through and the sauce clings to the pasta. Serve immediately.