Tuesday, April 14, 2009

An easy lasagne recipe by Mario Batali that you'll surely love

Recipe of the day

Lasagne alla Bolognese al Forno
source: Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali
serves 8

When I first arrived in Emilia-Romagna, I was shocked to see lasagne made so simply. Then I tried the dish and was surprised at how truly delicious it tasted. It is almost a miracle how a few such simple ingredients can create such a complex symphony of flavors.

2 1/2 pounds Green Pasta Dough (page 196)
2 tablespoons extra-virgin olive oil
Ragu Bolognese (page 245)
8 ounces Parmigiano-Reggiano, grated
3 1/2 cups Besciamella (page 65)

1. Divide the pasta dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.

2. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Drop the pasta into the boiling water, 6 or 7 pieces at a time, and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.

3. Preheat the oven to 375°F.

4. Assemble the lasagne in a 10-by-20-inch lasagne pan (or use two 9-by-12-inch pans): Spread a layer of ragu over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of ragu, a sprinkling of Parmigiano, and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella and a sprinkling of Parmigiano.

5. Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Let stand for 10 minutes before serving.
© copyright by Mario Batali, All Rights Reserved.

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until next time...

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