Al Fornos Aragosta Da Inferno Lobster From Hell Recipes

Steps:

• In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside.
• In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes.
• Bring 6 quarts of water to boil in a large pot.
• Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander.
• Preheat the oven to 375 degrees F.
• In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.
• Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving.

Steps:

• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
• Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
• In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Steps:

• Whisk the lemon juice and olive oil together in a mixing bowl; stir in the tuna, dried and fresh oregano, hot pepper, capers, olives, and parsley.
• Add the potatoes and toss to combine; set aside.
• Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.
• Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.
• Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.
• Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.
• Add the potato-tuna mixture and toss well.
• Serve right away in warmed bowls.
• Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.

Steps:

• In a small, non-reactive bowl, toss together the onion, vinegar and and few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.
• Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 12 minutes. Remove them from the pot and, when cool enough to handle, twist off and crack open the tails, using a kitchen towel to protect your hands.
• Remove the lobster roe (if available) from the place where the tail met the body. It is a coral-red bundle of tiny eggs. As best you can, delicately separate the eggs, taking care not to crush them, and set aside in a small bowl. Remove as much of the tomalley-the greenish substance found alongside the roe and possibly also in the head, that acts as the lobster's liver and pancreas, and which is quite delicious-and add it to the bowl with the roe.
• Remove the meat from the shell and coarsely chop it. Remove the claws, crack them and extract the meat. Extract as much of the knuckle and body meat as possible. Arrange all of the lobster meat on a serving platter or in a serving bowl, cover and chill.
• In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.
• When ready to serve, scatter the pickled onions and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables, and serve immediately.