Lasagna Classica Napoletana

Everyone needs a good lasagna recipe, and here's a stellar one from our very own Massimo Capra!

Everyone needs a good lasagna recipe, and here’s a stellar one from our very own Massimo Capra!

Lasagna Classica Napoletana

2 lb fresh lasagna sheets, cooked and & patted dry

Large amount meatballs in tomato sauce

3 cups béchamel sauce & ricotta

12oz Fior di latte mozzarella, sliced thinly

8oz Parmigiano Reggiano, Grated

8oz mozzarella Cheese, shredded

8 eggs, hard-boiled and sliced

To make the meatballs:

 

1 1/2 lb lean ground beef

1 tbsp Italian spice mix (oregano, sage, rosemary, chili pepper)

1 egg

4 tbsp breadcrumbs

4 tbsp Parmigiano Reggiano, grated

5 cups tomato sauce, Passata style (no seeds or skins)

1 cup chicken stock

Salt &  pepper to taste

3oz butter

1) Mix together the beef, the Parmigiano, bread crumb and egg in a bowl and season with salt and the spices mix.

2) Mix well (by hand only) and shape the mixture into small balls about ½ oz each.

3) Heat the butter in a pan, add the meatballs and cook until browned all over.

4) Then add the tomato sauce and the chicken stock and cook for about 15 minutes at medium heat.  Reserve until needed.

For The béchamel:

1 1/2 cups milk

2 oz white flour

2 oz butter

Grating of nutmeg

Salt to taste

8 oz fresh ricotta

1) In a saucepan, melt butter and add flour.

2) Gently incorporate preheated milk to make a béchamel sauce, simmer for at least 15 minutes at a very low heat. Taste for correct seasoning.

3) Remove from the heat and add the ricotta cheese in it and stir well.

Assembly:

1) Preheat the oven to 350F.

2) Cook the pasta sheets in salted boiling water for a few minutes, drain and cool in cold water and then place on a tea towel separate from each other or they will stick.

3) Grease a lasagna pan 8” by 12” with butter. Spread some plain tomato sauce on the bottom then arrange a layer of lasagna sheets on the base.

4) Then cover with the tomato sauce with meatballs, then the béchamel w ricotta, shredded mozzarella, Parmigiano and a few slices of the hard-boiled eggs.

5) Repeat the layers until all the ingredients are used, ending with a layer of plain tomato sauce and Parmigiano.

6) Dot the top with nuggets of butter and bake for about 45 minutes for 1 hour.

Serves 8.

Courtesy Massimo Capra

www.massimocapra.com

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.