sneezles
06-05-2002, 01:42 PM
I made this recipe last night and thought I'd share it. It is a bit complicated but really, really good. It's a nice change from regular lasagne with tomato sauce and ricotta cheese.
* Exported from MasterCook *
Lasagne al forno
Recipe By : The Fine Art of Italian Cooking, Giuliano Bugialli
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat sauce:
1 ounce dried porcini mushrooms
1 large carrot -- finely diced
1 large red onion -- finely diced
1 celery rib -- finely diced
10 sprigs Italian parsley -- leaves only
1 medium garlic clove -- finely diced
5 tablespoons olive oil
1/4 pound ground pork
1/2 pound ground beef
5 ounces cooked chicken breast half -- shredded
1/2 cup dry red wine
1 tablespoon tomato paste -- preferably Italian
2 cups chicken broth -- hot, preferably homemade
1/4 pound prosciutto -- finely chopped
salt, black pepper and ground nutmeg to
taste
1 recipe Balsamella -- recipe in My Cookbook
8 ounces mozzarella cheese -- shredded
1 1/2 cups parmesan cheese -- freshly grated
8 ounces Skinner oven-ready lasagne noodles
Soak the mushrooms in lukewarm water for 30 minutes. Preheat oven to 375º
Chop the carrot, onion, celery, parsley, and garlic, very fine. In a large saucepan heat the olive oil over medium heat. When the oil is warm add the chopped ingredients and sauté until the onion is translucent.
Add the pork, beef and chicken and sauté for about 15 to 20 minutes or until pork and beef are no longer pink. Add the wine and cook until evaporated (about 15 minutes). Add the tomato paste and 1 cup of broth and reduce for 15 minutes.
Drain the mushrooms and clean them very well, removing all the sand. Add the second cup of broth, mushrooms, salt and pepper. Reduce for about 15 minutes, until the sauce is quite thick, then add the prosciutto and cook for 1 more minute.
Remove pan from the heat and add the nutmeg. Let the sauce cool while making the Balsamella.
In a bowl, combine the mozzarella and the grated parmesan cheese. Set aside.
To Assemble:
Spoon 2 tbs meat sauce in bottom of 9X13 pan that has been sprayed with cooking spray. Place lasagne noodles to cover bottom. Top with cheese mixture and balsamella to cover and then meat mixture. Repeat layers, ending with either the balsamella or cheese mixture.
Bake at 375º for 25 minutes. Let rest 10 minutes before slicing.
Description:
"Baked Lasagne, Northern Italian Style"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 474 Calories; 27g Fat (52.9% calories from fat); 28g Protein; 27g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 867mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Balsamella
Recipe By :The Fine Art of Italian Cooking
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter or margarine -- (2 ounces)
1/2 cup unbleached flour -- all-purpose
4 cups 2% milk
salt and pepper to taste
Melt butter in a heavy saucepan over low heat. (It is important to use a heavy pan and low heat so the sauce will thicken without burning. Using a diffuser will help prevent burning.) When the butter has reached the frothing point, add the flour. Mix very well with a wooden spoon, then let cook until the color is golden brown. Remove pan from the heat and let rest 10-15 minutes.
While the mixture is resting, heat the milk in another saucepan until it is very close to the boiling point. Put the flour-butter mixture back on the burner, set on low, and very quickly add all the milk, stirring constantly with a wooden spoon. Stir in the same direction the entire time to prevent lumps.
When the sauce reaches the boiling point, add the salt and continue to stir gently while the sauce cooks slowly. When the sauce thickens remove from heat. If at any time the butter appears to separate from the milk, use a wire whisk to incorporate.
If the sauce is allowed to cool, transfer to glass bowl and place a buttered piece of wax paper directly on top of the sauce to prevent a "skin" from forming.
Description:
"basic white sauce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 9g Fat (60.3% calories from fat); 4g Protein; 9g Carbohydrate; 0g Dietary Fiber; 26mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 2 Fat.
* Exported from MasterCook *
Lasagne al forno
Recipe By : The Fine Art of Italian Cooking, Giuliano Bugialli
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat sauce:
1 ounce dried porcini mushrooms
1 large carrot -- finely diced
1 large red onion -- finely diced
1 celery rib -- finely diced
10 sprigs Italian parsley -- leaves only
1 medium garlic clove -- finely diced
5 tablespoons olive oil
1/4 pound ground pork
1/2 pound ground beef
5 ounces cooked chicken breast half -- shredded
1/2 cup dry red wine
1 tablespoon tomato paste -- preferably Italian
2 cups chicken broth -- hot, preferably homemade
1/4 pound prosciutto -- finely chopped
salt, black pepper and ground nutmeg to
taste
1 recipe Balsamella -- recipe in My Cookbook
8 ounces mozzarella cheese -- shredded
1 1/2 cups parmesan cheese -- freshly grated
8 ounces Skinner oven-ready lasagne noodles
Soak the mushrooms in lukewarm water for 30 minutes. Preheat oven to 375º
Chop the carrot, onion, celery, parsley, and garlic, very fine. In a large saucepan heat the olive oil over medium heat. When the oil is warm add the chopped ingredients and sauté until the onion is translucent.
Add the pork, beef and chicken and sauté for about 15 to 20 minutes or until pork and beef are no longer pink. Add the wine and cook until evaporated (about 15 minutes). Add the tomato paste and 1 cup of broth and reduce for 15 minutes.
Drain the mushrooms and clean them very well, removing all the sand. Add the second cup of broth, mushrooms, salt and pepper. Reduce for about 15 minutes, until the sauce is quite thick, then add the prosciutto and cook for 1 more minute.
Remove pan from the heat and add the nutmeg. Let the sauce cool while making the Balsamella.
In a bowl, combine the mozzarella and the grated parmesan cheese. Set aside.
To Assemble:
Spoon 2 tbs meat sauce in bottom of 9X13 pan that has been sprayed with cooking spray. Place lasagne noodles to cover bottom. Top with cheese mixture and balsamella to cover and then meat mixture. Repeat layers, ending with either the balsamella or cheese mixture.
Bake at 375º for 25 minutes. Let rest 10 minutes before slicing.
Description:
"Baked Lasagne, Northern Italian Style"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 474 Calories; 27g Fat (52.9% calories from fat); 28g Protein; 27g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 867mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Balsamella
Recipe By :The Fine Art of Italian Cooking
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter or margarine -- (2 ounces)
1/2 cup unbleached flour -- all-purpose
4 cups 2% milk
salt and pepper to taste
Melt butter in a heavy saucepan over low heat. (It is important to use a heavy pan and low heat so the sauce will thicken without burning. Using a diffuser will help prevent burning.) When the butter has reached the frothing point, add the flour. Mix very well with a wooden spoon, then let cook until the color is golden brown. Remove pan from the heat and let rest 10-15 minutes.
While the mixture is resting, heat the milk in another saucepan until it is very close to the boiling point. Put the flour-butter mixture back on the burner, set on low, and very quickly add all the milk, stirring constantly with a wooden spoon. Stir in the same direction the entire time to prevent lumps.
When the sauce reaches the boiling point, add the salt and continue to stir gently while the sauce cooks slowly. When the sauce thickens remove from heat. If at any time the butter appears to separate from the milk, use a wire whisk to incorporate.
If the sauce is allowed to cool, transfer to glass bowl and place a buttered piece of wax paper directly on top of the sauce to prevent a "skin" from forming.
Description:
"basic white sauce"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 9g Fat (60.3% calories from fat); 4g Protein; 9g Carbohydrate; 0g Dietary Fiber; 26mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 2 Fat.