A nice hearty dish that will warm you up inside. Lasagna is an Italian classic made from pasta, cheese, and ragu or bolognese. Let’s make it from scratch.
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Ricotta
800g Whole Milk
350g Heavy Cream
50g White Wine Vinegar
10g Salt
-heat milk and cream till 190F and add in vinegar and salt
-cover for 20mins and strain for 20 mins
Pork Bolognese
800g Ground pork
15g Salt
240g Onion
120g Carrot
120g Celery
20g Garlic
5g Fennel Seed
15g Black Pepper
5g Thyme
220g Red Wine
800g Can tomato
180g Chicken Stock
10g Basil
5g Oregano
15g Salt
-brown the pork and remove
– add garlic and sweat, then add Mirepoix
-add back the pork, fennel seeds, pepper, wine and cook to dry
-add tomatoes, stock, and thyme and cook for 1.5 hour or till reduced
-add basil, remove from heat and steep
-cold down and and salt and oregano
Bechamel
20 Ap Flour
20g Butter
400g milk
3g nutmeg
10g salt
– melt butter and add flour to make a roux
-slowly whisk in milk till smooth
-add nutmeg and cook till thicken
-add salt
Pasta
200g Ap Flour
2 Eggs
2 Egg Yolks
10g evoo
-Make a well in the flour
-add eggs, yolks, oil
-knead till it springs back ~6-8 mins
-cover and let rest for 30mins
-roll to size 7 on a pasta machine and cut
-blanch for 10~30secs and chill in a ice bath
– Put some of the Bechamel on the bottom so the pasta does stick
– layer it with pasta, bolo, Bechamel, black pepper, ricotta parm, pasta.
-on the last layer of pasta top with Bechamel, ricotta, and parm
– bake at 350 for 30 mins and turn up to 450 for 10~15mins or brown
-garnish with parsley and parm
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Music by Grace Chiang – sleeping on the floor –