PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
LASAGNA AL FORNO
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 12 servings
Number Of Ingredients 18
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.
LASAGNE AL FORNO
Lasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates layers of lasagne with meat sauce (ragu) and bechamel. I am giving a more exuberant example below. There are many others, including the lasagne di vigilia, Christmas Eve lasagne, involving very wide noodles that remind the faithful of the baby Jesus's swaddling clothes. Lasagne (Lasagne is the singular but it is almost never use. Ditto for other pasta types: who would ever lapse into speaking of a single spaghetto, except in humor) is first and foremost a noodle, not a specific dish, It may be the primordial Italian pasta noodle, or at least the oldest known word in the modern pasta vocabulary. In one way or another, lasagne seems to derive from the classical Latin laganum. But what was laganum? Something made of flour and oil, a cake. The word itself derived from a Greek word for chamber pot, which was humorously applied to cooking pots. And like many other, better-known cases of synecdochical food names, the container came to stand for the thing it contained. And eventually, by a process no one knows with any certainly, laganum emerged as a word for a flat noodle in very early modern, southern Italy. If you are persuaded by all the evidence collected by Clifford A. Wright, you will be ready to believe that in Sicily, an Arab noodle cuisine collided with the Italian kitchen vocabulary and co-opted laganum and its variant lasanon to describe the new "cakes" coming in from North Africa. Would you be happier about this theory if you had evidence of a survival of an "oriental" Arab pasta in Sicily? Mary Taylor Simeti provides one in Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food. Sciabbo, a Christmas noodle dish eaten in Enna in central Sicily, combines ruffled lasagna (sciabbo-jabot, French for a ruffled shirtfront) with cinnamon and sugar, typical Near Eastern spices then and now.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
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.
PASTA AL FORNO (SEARED LASAGNA)
Make and share this Pasta Al Forno (Seared Lasagna) recipe from Food.com.
Provided by yewoinfamilycooking
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a white creamy sauce: mix ¼ cup water and the flour; whisk it well ; in a lower heat, stir and cook; add butter; keep stirring to avoid lumps; cook it for 2-3 minutes; add the milk, few drops at a time; add the nutmeg; a pinch of garlic; stir continuously until the sauce is smooth and creamy (7-10 minutes).
- Cook the lasagna noodles following direction from the package. Strain the cooked noodles; separating each, place them on paper towel or baking sheet.
- Warm the pasta sauce if it was prepared in advance; mix it with oregano.
- Break the eggs in a bowl; add one tablespoon of water, a pinch of black pepper; beat the eggs thoroughly with a fork.
- Preheat oven to 400 degree.
- In a non-stick baking pan, spread ½ cup pasta sauce and lay down (3-4) lasagna noodles depending on the baking pan.
- Over the noodles spread (a) the eggs mixture (b) creamy white sauce (c) pasta sauce (d) cheese (e) pasta sauce (f) noodles. Repeat the placing order until the noodles are finished; then, at the top, spread the pasta sauce; lay the sliced fresh mozzarella.
- Cover and bake for 40 minutes; Uncover and bake it for 10 minutes more.
- Remove from oven; Keep it outside for 5 minutes to settle before cutting.
Nutrition Facts : Calories 626.3, Fat 25.5, SaturatedFat 13, Cholesterol 158.9, Sodium 1188.7, Carbohydrate 61.9, Fiber 2.3, Sugar 13.5, Protein 35.9
PASTA AL FORNO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
- To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
PASTA AL FORNO
Nonna Susanna's recipe for meat sauce and pasta that is baked in the oven and great for using leftovers.
Provided by MKK
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
- Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
- Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
- Bake in the preheated oven until hot and melted, 30 to 45 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.8 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 3.1 g, Protein 19.2 g, SaturatedFat 5.7 g, Sodium 688.6 mg, Sugar 11 g
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