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 […]
I found this recipe out of my Silver Spoon Cookbook, it’s Italy’s best-selling cookbook for over fifty years. Anything I have ever made out of this cookbook is always so delicious!
3 tablespoons of olive oil
1 carrot, chopped
1 onion, chopped
2 ¼ cups ground beef
½ cup dry white wine
Generous 1 cup bottled strained tomatoes
2 tablespoons butter, plus extra for greasing
Fresh Pasta Dough recipe to follow
Béchamel sauce recipe to follow
1 cup Parmesan cheese, freshly grated
Salt and pepper
Heat the olive oil in a pan, add the carrot and onion and cook over low heat, stirring occasionally, for about 5 minutes. Add the meat and cook until browned, then pour in the wine and cook until it has evaporated. Season with salt, add the strained tomatoes and simmer for 30 minutes, then season with pepper. Preheat the oven to 400 degrees. Grease an ovenproof dish with butter.* Roll out the pasta dough onto a sheet. Cut into 4-inch squares and cook a few at a time. Drain and place on a damp dish towel. Arrange a layer of lasagna noodle on the base of prepared dish, spoon some of the meat sauce, then some of the béchamel sauce on top, sprinkle with some of the Parmesan cheese and dot with some of the butter. Repeat the alternating layers until all the ingredients have been used, ending with a layer of béchamel sauce. Bake for 30 minutes.
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 four- year old now and I try to make my life as simple as I can!
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.* Follow instructions above at this point.
Mario Balti’s Béchamel Sauce
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Peter’s Wine Pick: Soquel Vineyards Trinity