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Friday, 12 March 2010 16:49

Lasagne al ragù bolognese "alla Bolgnese"

MAKES 8-10 servings

- 4 cups (32 fl oz/1 I) Bolognese sauce
- 2 cups (16 fl oz/500 ml) white sauce
- 18 oz (560 g) fresh spinach pasta dough
- 11/2 cups (6 oz/185 g) grated Parmigiano-Reggiano cheese

This classic lasagne is built from a hearty, slow-cooked meat sauce; a creamy, thick white sauce; tender fresh pasta; and Parmigiano-Reggiano cheese. The elements are layered in the pan, but their flavors come together as the lasagne bakes. This dish is surprisingly delicate when made with fresh spinach pasta.

Make the Bolognese sauce and the white sauce and set aside.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or pastry wheel, cut into sections about 12 inches (30 cm) long (they will lengthen slightly as they cook). Layer the sections flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Butter a 10-by-13-by-2-inch (25-by-33-by-5-cm) baking dish. Set aside 1/2 cup (4 fl oz/ 125 ml) of the white sauce and 1/4 cup (1 oz/30 g) of the cheese. Make a layer of pasta in the pan, overlapping the pieces slightly. Spread with a thin layer of white sauce and top with a layer of Bolognese sauce. Sprinkle with about 1/4 cup of the cheese. Repeat the layering, creating as many layers as you can, and ending with a pasta layer. Spread the top layer with the reserved white sauce and sprinkle with the reserved cheese. The dish can be assembled up to this point, covered, and refrigerated for up to 24 hours before baking.

Bake the lasagne for 40 minutes, then check it. If the top is browning too rapidly, cover the pan loosely with aluminum foil. Continue to bake until the sauce is bubbling around the edges and a knife inserted in the center comes out warm to the touch, about 15 minutes longer. If the dish has been refrigerated, you may need to add up to 30 minutes to the cooking time. Remove the dish from the oven, piace on a wire rack, and let rest for 15 minutes before serving.

Buon appetito !

Published in Meat main dishes

Friday, 12 March 2010 15:54

Fettuccine with Black Truffles

MAKES 4-6 servings

- 1 lb fresh egg pasta dough (page 274)
- Sea salt
- 6 tablespoons (3 oz/90 g) unsalted butter, melted
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese
- 1 or 2 black truffles

Black truffles, found primarily in Umbria, are neither as aromatic nor as expensive as the white truffles of Piedmont, yet their earthy flavor is stili highly prized. They are best served in simple preparations such as this one, where their strong, woodsy aroma can be appreciated. Use truffles as soon as possible after purchasing them, brushing them clean with a soft, dry brush.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm) thick. Following the directions for cutting pasta strands (pasta techniques) , cut the pasta sheets into fettuccine (the widest setting) and let dry for 10-20 minutes.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the fettuccine, stir well, and cook, stirring occasionally, until al dente, 1 1/2 - 2 minutes. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.

Transfer the drained pasta to a warmed serving bowl. Add the butter and cheese and stir and toss well to combine, adjusting the consistency with some of the cooking water if needed. Using a truffle shaver or vegetable peeler, thinly shave the truffle over the top. Toss again and serve at once.

Buon appetito!

Published in Vegetable main dishes

Thursday, 11 March 2010 14:28

Pasta Techniques: Filling Ravioli and Forming tortellini

	Filling Ravioli
	Place one pasta sheet on a lightly floured work surface. Using a chef's knife or pastry wheel, trim the dough into strips 4 inches (10 cm) wide. Layer the strips on a floured baking sheet as directed in the recipe, and roll out and trim the remaining dough pieces.
	Lightly flour 3 more baking sheets. Lay 1 dough strip on the work surface. Fold the dough in half lengthwise to mark the center and then unfold it.
	Beginning about 1 inch (2.5 cm) from one of the short ends, piace teaspoonfuls of the filling about 1 inch apart in a straight row down the center of one side of the fold.
	Dip a pastry brush or your fingertip in cool water. Lightly brush around the filling.
	Fold the dough over the filling, molding it around the filling to press out any air pockets. With your fingertips, firmly press the edges of the dough together to seal.
	Using a fluted pastry wheel or a sharp knife, cut between the mounds of filling. Separate the squares and piace, not touching, in a single layer on the prepared baking sheets.
	Forming tortellini
	Place one pasta sheet on a lightly floured work surface. Lightly flour a large baking sheet. Using a knife or pastry wheel, cut the dough into 2-inch (5-cm) squares.
	Layer the squares fiat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel. Roll out and cut the remaining dough sheets.
	Lightly flour 3 more baking sheets. Place about 1/2 teaspoon of the filling in the center half of each square. Dip a pastry brush in cool water and lightly brush around the filling.
	Fold a corner of the dough over the filling to form a triangle. Using your fingers, mold the dough around the filling to eliminate any air pockets, firmly press the edges together to seal.
	Bring the 2 opposite points of the triangle together to form a circle, and pinch the points together to seal. The third point forms a peaked top; curl it back slightly.
	Place the tortellini, not touching, in a single layer on the prepared baking sheets.

Published in Masterclasses

Monday, 08 March 2010 20:33

Pasta Techniques: rolling

	Rolling With a Pasta Machine Follow the manufacturer's instructions to anchor the pasta machine to the counter. Turn the dial to set the rollers at the widest setting and attach the crank.
	Cut the dough into 4 pieces and flatten each into a disk 1/2 inch (12 mm) thick. Run 1 disk through the widest setting on the machine 2 or 3 times. Flour the dough lightly if it starts to stick.
	Fold the dough lenghwise into thirds, turn the dial to the next narrower setting, and run the dough through again. Repeat this twice, lightly flouring as need.
	Fold, flour, and run the sheet of dough 2 or 3 times through each progressively narrower setting until the pasta is V16 inch (2 mm) thick, then cut as directed in individuai recipes. Repeat with the remaining disks of dough.
	Rolling by Hand Cut the dough into 4 pieces and piace 3 pieces back under the bowl. Dust a large work surface with flour and flatten the dough piece into a disk about 1/2 inch (12 mm) thick.
	Place a rolling pin in the middle of the dough and start rolling out toward the edge. Pick up the dough and give it a quarter turn. Keep rolling out toward the edge and turning the dough until it is about 716 inch (2 cm) thick, then cut as directed in individual recipes.
	Cut the pasta sheet into 4 sections 10 inches (25 cm) long. Lay the sections on a lightly floured rimmed baking sheet, layering them and separating the layers with floured kitchen towels
	Secure the strand-cutting attachment and crank into the pasta machine. One at a time, insert the dough sections into the blades and turn the crank to create strands.
	Spread the strands out on a lightly floured baking sheet, separating them so they have room, and let them dry for 10-20 minutes. They should feel slightly leathery, but not be brittle.