I was in charge of making the stuffing for this year’s Thanksgiving. We all love chorizo stuffing with corn bread but, sometimes the corn bread can get a bit dry. So…I looked in my cookbooks, online, and finally came up with a stuffing that was […]
Chris LaVeque and his Crew: Eli Chausse, Jo Williams, Ren Hogue and Kyle Kurek. El Salchichero is an old school butcher shop (Handcrafted Charcuterie.) Chris, the owner (sausage wrangler) and his crew are very knowledgeable and helpful! Chris LaVeque, as his business card states: sausage […]
1 ½ pounds loose (not in the casing) Spanish Chorizo sausage
4 scallions, finely diced
4 oz. drained ricotta cheese
4 oz. mascarpone cheese
4 oz. goat cheese
Parmesan cheese, grated for top of lasagna
Salt and pepper to taste
Directions: Make pasta dough/sheets. Heat a large sauté pan and partially cook the chorizo. Drain the fat off. Add chorizo, scallions, ricotta, and mascarpone cheese to a large mixing bowl and mix well.
Preheat oven to 375 degrees. Position a rack in the center of oven. Lightly butter a 13 x 9 x 2-inch glass baking dish. Spread ¾ cup of the sauce over the prepared baking dish. Arrange lasagna sheets atop the sauce. Pour a third of the chorizo mixture over the noodles. Repeat layering noodles and chorizo mixture 2 more time. Top with noodles. Drizzle with enough sauce to cover top.
Cover the baking dish tightly with foil and bake for 40 minutes. Uncover the lasagna and sprinkle with goat cheese and Parmesan cheese. Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Pierce helping make (eat) our pasta sheets!
Fresh Pasta Dough
Yield: About 1 ½ pounds
3 ½ cups all-purpose flour, plus extra for kneading
5 large eggs
If you have a Kitchen Aide Mixer put the dough paddle on and let it do the work for you! Now I know that Mario Balti says to us the “well method” but, I just use my mixer…sorry Mario but, I have a three-year old now and I try to make my life as simple as possible!
When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual.
After you use your rollers to flatten the pasta, place on a floured surface and let the pasta dry a little while your water heats up! Always have salt in your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your pasta. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. I know I always say don’t rinse your pasta but, in this case, rinse your pasta. After you rinse your pasta sheets lay on a towel to dry.
Basic Tomato Sauce
2 28 oz. cans of San Marzano tomatoes
1 onion, finely diced
About 10 basil leaves
¼ cup olive oil
4 garlic cloves, finely diced
A pinch of sugar
A pinch of kosher salt
A pinch freshly cracked pepper
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and garlic and sauté until very tender, about 12 minutes. Stir in the whole tomatoes, sugar, salt and, pepper. Cook the tomatoes down smashing them with the back of a wooden spoon until broken up. Stir in basil leaves and continue to simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. This sauce can be stored for future use, cool, then cover and refrigerate. Rewarm over medium heat before using.
Peter’s Wine Pick: Tempranillo