Taste Frame

Hand-Rolled Lasagna

tasteframe — Mon, 26 Apr 2010 03:57:38 +0000

Hand rolling each lasagna noodle Is a wonderful way to not only make this classic comfort food look fancy, but it allows you to customize each piece—if you want to–without having to make a full tray of the flat, layered type. So, if someone doesn’t care for peppers, for example, you can easily leave them out. It’s also a perfect solution if you want to make lasagna for just a few.

The ricotta-béchamel filling, gives each piece a creaminess that is more interesting and lighter than using ricotta alone. I especially like completing the filling with fresh mozzarella, asparagus and roasted red peppers–but any combination of your favorites are fine. Top it with sautéed grape tomatoes and this lasagna is elevated to that of the sublime. I made a variation of this dish when I cooked at the James Beard House. It was a big hit!

Hand-Rolled Lasagna with Ricotta/béchamel, Asparagus and Roasted Peppers Topped with Marinara Sauce Recipe

Makes 4-8 servings

8 lasagna noodles
1 cup filling (see below)
8 1/4 inch slices fresh mozzarella
16 pieces fresh asparagus–ends cut, and baked until cooked but still firm (about 10-15 minutes depending on the thickness, in a 350 degree oven)
1/2 cup roasted peppers
1 cup marinara sauce
Salt and freshly ground black pepper to taste
3 large fresh basil leaves — slivered

Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.)

Preheat the oven to 350º F.

Ricotta/béchamel Filling (this can easily be doubled or tripled)

4 tablespoons butter
4 tablespoons unbleached white flour
1 cup half and half (or you can use milk or 2% for a lighter version
1 cup whole-milk ricotta cheese
1 teaspoon parmesan cheese
Salt and freshly ground black pepper to taste

Melt the butter in a medium saucepan over low heat. Add the flour and stir with a wire whisk until it forms a paste. Slowly add the milk, stirring until the mixture forms a paste and all the milk is absorbed. Continue cooking for about 10 minutes–stirring occasionally–until the sauce is smooth and thick. Remove from heat and refrigerate for 15 to 20 minutes. Add the ricotta, the Parmesan, stir and season.

To Assemble The Lasagna

Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 2-3 pieces of asparagus, and a few filets of the peppers.

Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 minutes or until the center is warm.

Remove the lasagna from the oven and place one or two pieces on each plate and top with the marinara sauce. Garnish with slivered basil.

Roasted Peppers

tasteframe — Thu, 22 Apr 2010 10:34:41 +0000

There really is no reason to ever buy jarred roasted peppers in a supermarket. As Chef Silvia demonstrates in this video, roasting them yourself is extremely easy, and the end result is far superior than anything you can get from a jar.

Roasted Peppers Recipe

2 large bell peppers (red, yellow or orange are sweetest)
1/4 cup extra virgin olive oil
3-4 sprigs of fresh parsley-coarsely chopped
1 large fresh garlic clove-finely chopped
Salt and pepper to taste

Wash and dry peppers.

Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill or gas burner.

When the skin of the pepper is black and looks burnt, it is ready to be turned. Continue turning each pepper until each side is blackened.

Place peppers inside a brown paper bag or in a covered bowl. The steam from this will loosen the skin from the pepper, making it easy to remove. Set aside to cool.

When cool enough to handle, peel off the charred skin, remove the core and all seeds. Do not rinse them under water. This will rinse away the flavor.

Tear into filets. Add the oil, garlic and parsley. Season with salt and pepper. Toss.

Marinara Sauce

tasteframe — Sun, 24 Jan 2010 16:33:47 +0000

Mastering a good marinara sauce is an invaluable skill for any home cook. Not only is it great on pasta and relatively quick to make, but can be used as a foundation in a countless other dishes.

In this video, Chef Silva Bianco demonstrates the basics of making a succesful marinara sauce. She also discusses choosing tomatoes for Marinara Sauce and highlights the differences when making the sauce with three different types of tomato; whole peeled, diced and crushed.

Marinara Sauce Recipe

1 28 oz can whole peeled Italian tomatoes
3 tablespoons extra virgin olive oil
1/2 small onion finely chopped
1 clove garlic, finely chopped
1 sprig fresh basil (stems in tact)
Salt & pepper to taste

Place a medium saucepan over medium heat and add the oil. Heat for about a minute or until the oil is hot but not smoking. Add the onions and cook until softened and translucent (about one minute).

Add the garlic and and cook for a few moments and follow immediately with the tomatoes and the basil. Fill empty tomato can 1/4 of the way with water and add to the tomatoes. Stir, bring to a boil, lower heat and simmer for about 30 minutes. Season with salt and pepper, remove the sprig of basil and it’s ready to use.