Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, bolognesa, bolognese, course, italian, lasagna, lasagne, main, meat, pasta, pork, ragu, sauce | No Comments »
Bolognese sauce: cut pork and beef into cubes and the pancetta into thin strands. Chop the carrots, celery and onion. In a pan, brown the meat in olive oil. Do it in batches so as not to overload the pan. Drain the excess fat and set aside. In the same pan, add the chopped vegetables until soft. Add the thyme, rosemary and wine. Let wine reduce to a quarter, then return the meat, tomatoes and enough water to cover the meat. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Béchamel sauce: mix the soft butter and flour to form a paste and chill. Heat the milk in a saucepan and add the butter+flour. Stir until melted, boil until thickened and season. Cook the lasagna sheets according to the manufacturer’s instructions and assemble:in a greased ovenproof dish, line at least 3 layers of noodles, bolognese sauce, béchamel and sprinkle each with parmesan. Bake until golden in a 200C/375F oven.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, goat, italian, lasagna, lasagne, main, nut, nuts, pasta, pignoli, pine, ricotta, spinach | No Comments »
If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, contemporary, course, goats, italian, know your onion, know your onions, knowyouronion, knowyouronions, lasagna, lasagne, main, nut, pasta, pine, ricota, ricotta, spinach | No Comments »
Precook the lasagne sheets and set aside (store them with cling film between layers so they don’t stick). Sweat the onions and garlic in some olive oil. Add the spinach and cook until soft. Remove from the heat. Grate the goat’s cheese and crumble the ricotta with a fork. In a dry frying pan, lightly toast the pine nuts. Oil an ovenproof dish and lay enough lasagne sheets to cover the bottom of the dish. Spread a layer of ricotta, sprinkle some of the grated cheese and pine nuts, and spread a layer of spinach. Cover with another layer of lasagne and repeat until the dish is full. Finish with a layer of pasta and a generous amount of grated hard goat’s cheese on top. Bake in a medium oven until the cheese is crispy and brown.
