North Italy
Ingredients
● 2 Cups Bechamel Sauce
● 3/4 Cup Parmigiano Reggiano
● 1 Tbsp olive oil
● 1⁄2 carrot, finely chopped
● 1⁄2 celery stalk finely chopped
● 1⁄2 large onion, minced
● 1 garlic clove minced
● 6 oz ground beef
● 6 oz ground pork
● 3 oz pancetta, brunoise
● 1⁄2 cup red wine
● 2 cups tomato puree
● Salt & pepper to taste
● 5 oz spinach, frozen
● 4 cups AP flour
● 3 eggs
● Splash of water
● 1 tsp salt
● 1 lb Russet potatoes
● 1⁄3 tsp baking powder
● 1⁄2 cup flour
● 1 egg
● 1⁄2 tsp salt
The lasgna turned out as expected, if not slightly too dry, it could have done with some more liquid as well acidity as to brighten up the flavor, though that is just personal preference. The Gnochi we made were very large and because of that many of them did not cook through completely, even though they weren’t completely cooked through the sauce made it delicious and as a result the final product was still incredible.
Lasgna Verdi Alla Bolognese
Cook spinach and then drain and squeeze out excessive liquid. Puree in a ood processor and allow to cool before further use
Place flour on a board and form into a mound.
Make a deep well in the center and break eggs into it.
Add spinach puree to the same well, and then salt.
Begin to incorporate flour into mixture using a fork, making sure that the well walls slowly collapse as ingredients are incorporated
Add a little water as necessary to achieve proper dough consistency.
When flour is almost fully absorbed, begin kneading, pressing
dough with the palm of your hand.
Knead dough until it is smooth and elastic. At least 10 minutes
When kneading is completed, form dough into a ball, cover with plastic wrap and let rest for 15-20 minutes.
Roll out dough into pasta sheets.
In a large heavybottom pan saute carrots, celery, onions, and garlic, season lightly.
Add all meat and saute until brown, deglase with wine and continue cooking to remove achohol.
Add tomato puree and let simmer for 30-40 minutes before seasoning.
Preheat oven to 350 and boil pasta sheets before shocking in ice water.
Assemble lasagne in the order of pasta-bolognese-bechamel in layers, optionally sprinkling parmesan on the final layer of the lasagne in the pan.
Bake for 30-40 minutes before slicing and serving.
Gnocchi With Mushroom Sauce
Boil cleaned potatoes until fork-tender, peel and rice potatoes.
Make a well with the potatos and add flour, salt, egg, half of hte flour, and baking powder, work delicately with palm of hands adding more flour if needed, making sure not to overwork.
Shape into gnocchi and boil in salted water until floating, then let cook for another minute afterwards.
Heat olive in skillet, add mushrooms and peppers, once softened add peppers.
Add heavy cream with gnocchi and let sauce reduce before serving topped with parmigiano.