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Recipe Of The Week: Pasta Al Forno

I have given this dish a nickname; ” leftover lasagne.” You could even call it, “garbage lasagne” for that matter. It is one of my clients favorites when we make it in class. What Pasta al forno means is “pasta in the oven.” It is basically throwing all of your left-overs together to make a layer-less lasagne. In this recipe I provide instructions on making everything fresh, however this dish is meant to throw together any left-overs from your fridge, add some pasta and cheese and bake.

Ingredients:

2 hard boiled eggs-diced

2 raw eggs

1 eggplant-cut into strips the size of french fries

.5 lbs  (in total) ground veal, pork and beef (for meatballs)

.5 c provolone-cubed

1 c parmigianna

Zest of 1 lemon

3/4 c tomato sauce

fresh basil

3 slices of bread

1/2 cup of milk

.5 c fresh mozzarella-cubed

-fettuccine pasta

Directions:

Start off by hard-boiling two eggs. While the eggs are boiling, start preparing the meatballs. You combine all three of the ground meats. In a seperate bowl combine any kind of soft bread (white bread works fine) and milk. It should be a “soggy cereal” consistency.  Mix the two together. The ratio should be 3 parts meat, 1 part bread mixture.

Add two raw eggs to your meat balls, as well as 4 generous table-spoons of parmigiana cheese and the zest of one lemon.

Mix very well and roll out ping-pong ball sized meatballs. Place meatballs in a frying pan with sunflower oil, and saute until golden brown. Next peel and slice your egg plant. They should look like french fries. In hot sunflower oil, let them fry for a few minutes until they are lightly golden brown.

Now you need to make the decision to make the pasta fresh, or buy the fettuccine. You will need a pasta machine to make it fresh.  We of course make it fresh, and it’s really simple people, so come on feel ambitious and lets do it home-made.

For the fettuccine, you will be making an egg dough. Start with 400 grams of flower. Pour flour on a working space and with your fingers created a large well in the center of the flour. Crack 4 eggs into the center, and add 4 shakes of salt. Begin to beat the egg while slowly, adding a bit of flour at a time from the wall of your well. Once all of the flour and egg are mixed together, begin to knead the dough. If the dough is sticking to your hand you need to add more flour. After the dough is sufficiently kneaded, roll it out in a long rectangular shape. Begin passing the pasta through the pasta machine, starting with the machine setting on a high number and after 2 or 3 passes lower the machine to the lowest setting. Pass through the pasta machine with the fettuccine setting which will cut the pasta. Cook the fettuccine for 2-3 minutes in boiling water.

Next we combine all of the “insides” of the lasagne. In a large bowl, mix together fettuccine, tomato sauce and basil.

Add the egg, meatballs, eggplant, and cheeses.

Mix together well, and spread into a caserole dish.

On top, sprinkle on a generous amount of parmigiana.

Bake for 30 minutes at 350 degrees and vioa-la. Buon appetito!!

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