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Neapolitan Lasagne |
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Serves: 8
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Neapolitan Lasagne recipe on the web!!
(Lasagne Napolitana)
Category: Lasagne
Makes 8 to 10 servings
Whenever I make lasagne, I can't help but think of my favorite Italian children's fable, Pentolin delle Lasagne, written by A. Rubino and published in the children's section of the newspaper Corriere della Sera in 1932. It is the story of a man who always wore on his head a pentolino di terracotta, a clay pot for cooking lasagne. He felt that it protected him from the elements, and he was always ready to make lasagne on a moment's notice. Not surprisingly, he was the best lasagne maker in his country of Pastacotta ("cooked pasta"), though people laughed at him because of his silly headgear. Thanks to his lasagne pot and a bit of magic, he saved the citizens of Pastacotta from a famine, became king, and lived happily ever after, making lasagne every Sunday for everyone in his kingdom.
This is lasagne the way my mother made it, and my grandmother before her. It is incredibly rich, but absolutely irresistible.
_ cups (approximately) Neapolitan Ragł, made with tiny meatballs
Salt
_ pound fresh lasagna noodles
_ pounds whole or part-skim ricotta cheese
_ 1/4 cups freshly grated Pecorino- Romano cheese
_ pound fresh mozzarella cheese, thinly sliced
1 Prepare the ragł. Remove the meat pieces, meatballs, and sausages from the sauce. Set aside the pork and veal for another meal. Cut the sausages into thin slices and set them aside with the meatballs for the lasagne.
2 Lay out some lint-free kitchen towels on a flat surface. Have ready a large bowl of cold water.
3 Bring about 4 quarts of water to a boil. Add 2 tablespoons of salt. Add the lasagne a few pieces at a time. Cook the lasagne until tender but slightly underdone. Scoop the pasta out of the water. Place the cooked pasta in the cold water. When cool enough to handle, lay the pasta sheets out flat on the towels. The towels can be stacked one on top of the other. Continue cooking and cooling the remaining lasagne in the same way.
4 In a 13 × 9 × 2-inch pan, spread a thin layer of the sauce. Make a layer of pasta, overlapping the pieces slightly. Spread with 2 cups of the ricotta, then the tiny meatballs and sliced sausages, then the mozzarella. Spoon on about 1 cup more of the sauce and sprinkle with 1/4 cup of the grated cheese.
5 Repeat the layers, ending with pasta, sauce, and grated cheese. (If you are making the lasagne ahead of time, cover tightly with plastic wrap and refrigerate overnight.)
6 Place a rack in the center of the oven. Preheat the oven to 375°F. Bake the lasagne 45 minutes. If the lasagne is browning too much, cover it loosely with foil. Bake 15 minutes more or until the top is browned and the sauce is bubbling around the edges.
7 Remove the lasagne from the oven and let set 15 minutes. Cut the lasagne into squares and serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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