Lasagna Bolognese

Phil — Wed, 02 Sep 2009 02:43:32 GMT

There are several things that differentiate Lasagna Bolognese from the Southern Italian style Lasagna that is more familiar to Americans. The most noticeable differences are the use of Béchamel Sauce instead of ricotta cheese, and the absence of mozzarella--only Parmagianno-Reggiano cheese is sprinkled on each layer--which results in a more delicate lasagna.

Lasagna Bolognese should be made using an authentic slow cooked Ragu alla Bolognese (Bolognese Sauce). Marinara sauce mixed with browned ground beef just won't do here. Finally, fresh egg pasta should always be used, not dried lasagna noodles. Most typically, but not required, it is prepared with green pasta made with spinach. When made with the spinach pasta the dish can also be called Lasagna Verde Bolognese.

When boiling the sheets of pasta it is very important not to overcook them, because they will cook more when baking the lasagna and you don't want to end up with mushy noodles that fall apart. Cook them in the boiling water for no longer than 1 minute, just so they are soft enough to work with, and rinse them with cold water quickly to stop the cooking.

Lasagna Verde Bolognese

Serves 8

For the Bolognese Sauce:
1/4 cup olive oil
1 small onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1/4 pound pancetta, chopped coarsely
3 pounds ground beef, preferably chuck
1 35 ounce can imported Italian plum tomatoes
2 tablespoons tomato paste
1 cup meat broth, hot
salt and pepper to taste

For the Béchamel Sauce:
6 tablespoons butter
1/4 cup all purpose flour
3 cups whole milk
1/2 teaspoon salt

To assemble the lasagna:
1-1/2 pounds fresh green lasagna noodles
2/3 cup freshly grated Parmagiano-Reggiano cheese

To prepare the Bolognese sauce:

In a large deep sauce pan, heat the olive oil over medium heat. Add the onion, carrot and celery, cook stirring occasionally until translucent, about 10minutes.
Add the pancetta and ground beef, turn heat to high and cook, stirring occasionally until browned about 15 minutes.
While the meat is cooking run the tomatoes through a food mill into a bowl. Add the tomatoes, tomato paste and meat broth, and season with salt and pepper. Let come to a boil, then lower the heat to low and simmer for 2 hours, stirring occasionally.

To prepare the Béchamel:

Melt the butter in a medium sauce pan over low heat. Add the flour and stir with a wire whisk until it forms a paste.
Meanwhile, heat the milk in a separate sauce pan just to the verge of boiling. Add the milk to the butter and flour mixture 1 cup at a time, whisking until smoothly combined.
Add the salt and continue to cook over low heat, stirring occasionally until the mixture is thick and smooth, it should coat the back of a spoon.

To finish the lasagna:

Preheat the oven to 375 Degrees F.
Bring a large pot of salted water to a boil. In 3 batches add the lasagna sheets to the boiling water and cook briefly, about 1 minute. Remove the sheets from the pot using a slotted spoon, place in a colander, rinse under cold water to stop the cooking and spread out on clean kitchen towels.
Spread a thin layer of Bolognese sauce on the bottom of a 13x9 baking pan and sprinkle with Parmigiano cheese. Cover with a layer of pasta, overlapping the pasta where necessary. Cover the pasta with a thin layer of béchamel, spread a layer of bolognese on top of that, then sprinkle with cheese. Repeat until you place 4th layer of pasta on top.
Mix the remaining bechamel and bolognese sauce together, spread thinly over top layer of pasta and sprinkle with the remaining cheese. Place pan in oven and bake for approximately 30 minutes, the top should be slightly browned and the sauces should be bubbling.

Hand-Rolled Lasagna

Phil — Mon, 27 Jul 2009 10:14:24 GMT

About a year or so after my father sold his restaurant and retired, I decided to get back in the restaurant business part-time, mostly to earn some extra money. I got a job waiting tables at a restaurant called Biscotti in Ridgefield, CT where the chef, Silvia Bianco was doing some amazing things in the kitchen. One dish I remember fondly was her individual hand-rolled lasagnas, I always thought they were a great idea. Each night she would have a special one with different fillings. Biscotti is no longer around, but I was able to contach Chef Silvia and she graciously agreed to contribute a hand-rolled lasagna recipe.

Chef Silvia began conducting cooking classes in her restaurant kitchen in 1995. Today, she offers them in her home-based demonstration kitchen to private groups and some of America’s top corporations, including: GE, Unilever, MetLife, Nestle, Pepperidge Farm, The Gap, and many, many more. She is the author of Simply Sauté, the first in-depth book on sauté in the US; has cooked on stage at the Ridgefield Playhouse and at the James Beard House as well as the Today Show; and is among the panel of top culinary experts selected by The Atlantic Monthly to contribute critical evaluations and reviews.

Chef Silvia continues to grow a strong on-line presence through her web site: www.chefsilvia.com; her monthly essays on food and life, “Notes From the Chef” which can be found on: http://chefsilvia.blogspot.com and includes recipes and tips. She can also be found on the critically acclaimed on-line food resource: www.food411.com where she is resident chef and answers visitor questions though their “Ask Chef Silvia” feature.

Hand-Rolled Lasagna with Ricotta/béchamel, Asparagus and Roasted Red Peppers (Topped with a fresh pomodoro sauce)

by Chef Silvia

Hand rolling each lasagna noodle is a wonderful way to not only make this classic comfort food look fancy, but it allows you to customize each piece--if you want to--without having to make a full tray of the flat, layered type. So, if someone doesn’t care for peppers, for example, you can easily leave them out. It’s also a perfect solution if you want to make lasagna for just a few.

The ricotta-béchamel filling, gives each piece a creaminess that is more interesting and lighter than using ricotta alone. I especially like completing the filling with fresh mozzarella, asparagus and roasted red peppers--but any combination of your favorites are fine. Top it with sautéed grape tomatoes and this lasagna is elevated to that of the sublime. I made a variation of this dish when I cooked at the James Beard House. It was a big hit!

Makes 2-4 servings

4 lasagna noodles
1 cup filling (see below)
4 1/4 inch slices fresh mozzarella
12 pieces fresh asparagus--blanched, ends cut
1/2 cup roasted red pepper filets (buy prepared or better yet, roast your own)
2 cups pomodoro sauce (see below)
3 large fresh basil leaves--slivered
2 sprigs of whole basil leaves--for garnish

Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.) Preheat the oven to 350ºF.

To Assemble

Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 3 pieces of asparagus, and a few filets of the peppers.

Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 to 20 minutes or until the center is warm. While the lasagna is baking, make the sauce.

Remove the lasagna from the oven and place two pieces on each plate, as in the photo. Top with the sauce. Garnish with slivered basil and sprig.

Ricotta/béchamel Filling

2 tablespoons butter
2 tablespoons unbleached white flour
1/2 cup whole milk
1/2 cup whole-milk ricotta cheese
1 teaspoon parmesan cheese (optional)
Salt and freshly ground black pepper to taste

Melt the butter in a medium saucepan over low heat. Add the flour and stir with a wire whisk until it forms a paste. Slowly add the milk, stirring until the mixture forms a paste and all the milk is absorbed. Continue cooking for about 10 minutes--stirring occasionally--until the sauce is smooth and thick. Remove from heat and refrigerate for 15 to 20 minutes. Add the ricotta, the parmesan, stir and season.

Pomodoro Sauce

1/2 cup extra virgin olive oil
1 fresh clove garlic--medium diced
2 cups grape tomatoes--halved
1/3 cup chicken broth
Salt and pepper to taste

Add oil to a sauté pan and heat over medium/high heat until the oil is hot but not smoking. Add the tomatoes and cook for about one minute. Add the garlic and cook for an additional 30 seconds, add the broth and season with salt and pepper. Cook for a minute more and remove from heat.

Note: For a light meal use one piece of the lasagna per serving and combine with a fresh salad.