Feeling the need to stay on the comfort food trail, after all my goal was to feed the cold, I did something I haven't done in about five years... I made lasagna. I'm honestly not sure why I don't make it more often as it never turns out to be the laborious pain in the ass I seem convinced it is. And it was pretty labor intensive, but only because I made it so. Making the Mario Batali Ragu Bolognese recipe, but I did. But, in the end, it was well worth the time and effort put in. The Ragu was the only recipe I was working from, so here's my interpretation in pictures.
The Trinity: Maplebrook Ricotta, Maplebrook Mozzarella and Grated Piave and Parmigiano Reggiano cheese.
Egg yolk folded in
fresh grated nutmeg
coarse black pepper, piave/parm, nutmeg and ricotta for the cheese layer
Layer with cooked noodles
Top with Ragu
Add the cheeses and repeat
End with cheese layer and bake, covered with foil, for 1 hour at 400 degrees. Remove foil, increase heat to 450 and bake for an additional 15-20 minutes or until
Top layer is bubbly and golden
Let cool for 15 minutes and serve, topping with more Piave and Parmigiano .
3 comments:
That looks pretty amazing.
Good-looking lasagne. And way more comforting than soup. It's a fact, just look it up.
I wouldn't mind stuffing my face with this. Seroiusly. I like the added touch of nutmeg too.
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