isppb03@dsac.dla.mil ( sam frajerman,sppb,x3026,) (11/09/90)
For the gentleman who wanted lasagna, I'm sending this lasagna recipe, along with a nice Caesar salad. I know Chianti sounds like the wine to drink with this meal, and I have had Chianti with it, but of late I'm preferring cabernet or a nice Barolo. I lately ran into a barrel bottle of a Pio Cesare '85 Barolo that was a treat - the Pio man said he'd call me when it got to be in stores - haven't heard yet. Anyway, the recipes: 11/8/90 Baked Lasagna 1 lb. lasagna noodles 1 lb. ground pork and ground beef mixed 2 Tbs. olive oil 32 oz. spaghetti sauce 1/2 cup tomato juice 1+1/2 tsp. salt 3/4 tsp oregano 1/4 cup parmesan, grated 1 lb. ricotta 8 oz. mozzarella, shredded 4 eggs 1 tsp. salt 1/8 tsp. pepper 1/4 tsp oregano Saute meat in olive oil, breaking it into small pieces as it browns. Add next 4 ingredients and simmer 15 minutes. Cook lasagna noodles. Prepare filling by mixing remaining ingredients together. Place a little sauce in the bottom of a greased 13 X 9 X 2 inch pan, alternate with layers of noodles, cheese filling, meat sauce, noodles, cheese filling, noodles. Fold any extended ends back over the top and cover with meat sauce. Sprinkle with some additional parmesan cheese. Bake in a preheated 375 degree oven for 40 minutes or until hot. Don't you hate that "until hot" - it's in the recipe so I kept it in - at 40 minutes the sprinkled parmesan will be bubbling. Notes: Find a good Italian deli or a cheese shop and get the best cheeses you can. Reggianno Parmigian (don't forget the extra for sprinkling - a 1/4 cup probably would be nice), loose/fresh ricotta and mozzarella. My wife has been making this recipe for years and it always tasted pretty good; I tried it once some time ago with fresh ground meats and the best cheeses and it tasted, and looked, a good bit better. When the noodles are done, empty the pot into a large colander and separate the noodles, keeping them separate until you begin arranging the lasagna. (This works better than leaving them in the pot and trying to pull them apart when you begin.) As you can see, this won't handle 30 people. I recommend you try one recipe, one pan, see if it suits your requirements before making it for 30 people. Also, I'm not sure how long to cook 4 or 5 0f these at once. My wife usually makes her very tasty Caesar salad with this - it's a lovely duo. CAESAR SALAD This is the recipe we use for Caesar Salad. It was taken from The Philadelphia Inquirer some time ago. 2 cloves garlic 3/4 cup olive oil 2 cups 1/2 inch stale bread cubes 2 medium heads romaine, washed dried, torn into bite size pieces and chilled 1 egg, raw or coddled 3 tablespoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 5 anchovy filets, drained and minced (optional) 1/2 cup grated Reggiano Parmigiana (plus extra for the table) Salt and pepper to taste Slice garlic very thin. Place in a jar with olive oil, and allow to sit overnight. Pour a portion of oil into a small skillet, discarding the garlic. Heat the oil and saute bread cubes, shaking pan until cubes are golden brown. Drain and set aside. Place lettuce in bowl, pour remaining olive oil over it and toss gently. Break egg in center of lettuce and add lemon juice, Worcestershire, anchovies, cheese, salt, and pepper. Toss gently 'til lettuce is evenly coated, sprinkle with croutons and serve immediately. Makes 6-8 servings. Note: To coddle an egg, place it in boiling water, immediately turn off heat, allow to sit for one minute. Sam Frajerman