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Chef Allison Robicelli’s Lasagna

 Chef Allison Robicelli’s Lasagna



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Chef Allison Robicelli’s Lasagna

From the author of Robicelli's: A Love Story with Cupcakes. "Nothing says Christmas to me quite like lasagna. I know it doesn't sound super traditional to most people, but for Italians from Brooklyn, every meal starts with pasta, and every major holiday starts with one that normally too much of a pain in the butt to make every Sunday. For us, lasagna started two days ahead when my grandmother would start the gravy — a tomato sauce full of pork shoulder, braciole, sausage, and meatballs that simmers for a minimum of eight hours. The next day, the lasagna would be assembled, baked, and then chilled, as with lasagna a 24-hour rest period is essential so the flavors and textures meld. Then finally, the day of, we'd finish cooking in a hot oven, preferably burning the corners just enough to my liking. No one would ever eat the ham, or turkey, or whatever — we were always too full from the lasagna."

Ingredients

Gravy

  • Olive oil
  • 1 Pound Italian sausage, hot or sweet (I prefer hot)
  • 2 beef or pork braciole
  • 2 Pounds pork neck bones, or country-style ribs
  • 2 medium onions, diced
  • 8 garlic cloves, sliced thin
  • ½ Teaspoon dried chile flakes
  • ½ Cup good red wine
  • ½ Cup tomato paste
  • Three 28-ounce cans whole San Marzano tomatoes

Lasagna

  • 1 Pound dried lasagna noodles
  • One 15-ounce container whole-milk ricotta
  • 1 lb fresh mozzarella, sliced as thin as possible
  • 1 Cup grated pecorino romano
  • Gravy and reserved meats


Watch the video: LASAGNA THE MOST DELICIOUS PASTA IN THE WORLD 100% ORIGINAL LEARN TO COOK LIKE ITALIANS -EASY RECIPE (August 2022).