Video: Warm up with short-rib lasagna rolls
Recipe: Crispy vegetable lasagna
- For the bechamel:
- 1 shallot, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken stock
- 1 1/2 cups milk, at room temperature
- 2 tablespoons fine ground polenta
- 1/4 cup grated Parmesan
- 1 cup shredded mozzarella
- 1/2 cup heavy cream
- 3/4 teaspoon kosher salt
- 1/4 cup basil leaves, chopped
- 1/4 cup Italian parsley, chopped
- To assemble:
- 1 (10ounce) package gluten free rice flour pasta sheets, about 12 evenly sized noodles
- 4 cups vegetable oil
- 1 zucchini, sliced into 1/3 inch thick rounds
- 1 yellow squash, sliced into 1/3 inch half moons
- 1 bunch of asparagus, tough ends cut or snapped off and each stem cut in half
- 1 red bell pepper, cut into 1 inch dice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup grated parmesan
For the bechamel:
In a small sauce pan over medium heat, sweat the shallots in the olive oil for 3 minutes or until soft. Add the chickens stock and the milk and bring to a gentle simmer. Sprinkle the polenta over the surface and whisk to incorporate. Simmer, stirring occasionally, for 10 minutes. Whisk in the cheeses, cream and salt and cook for 10 minutes more. Stir in the basil and parsley and keep warm.
For the pasta:
Bring a pot of salted water to a boil. Boil the lasagna sheets for 8 to 12 minutes or until al dente. Drain and lay out the pasta flat on a paper towels to dry thoroughly. Place the oil in a medium saucepan with a deep fry thermometer over medium high heat. Heat the oil to 375 degrees. Working in batches of two noodles at a time, fry the pasta for 1 minute per batch, flipping often, until they are golden brown and crisp all the way through. Drain on paper towel and continue with the remaining pasta.
For the vegetables:
Preheat the oven to 475 degrees. On a sheet tray, toss the vegetables with the olive oil and salt. Place in the preheated oven and roast for 12 minutes or until cooked through and beginning to brown.
Place a fried pasta sheet on each plate. Top with some of the roasted vegetables and spoon about 1/4 cup of the béchamel over them. Repeat with another pasta sheet, vegetables and sauce. Finish with a fried pasta sheet, the remaining sauce and some freshly grated Parmesan.
Recipe: Short rib lasagna rolls
- For the ribs:
- 2 tablespoons olive oil
- 2 1/2 pound beef short ribs
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 (4-inch) sprigs fresh rosemary
- 2 cups red wine, such as Pinot Noir
- 2 cups beef broth
- For the filling:
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano cheese
- 1 cup shredded mozzarella cheese
- 1 (10-ounce) packet frozen spinach, thawed, drained and squeezed of excess liquid
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- For the assembly:
- 12 lasagna noodles (about 10 ounces)
- 1 (25-ounce) jar marinara sauce
- 1/2 cup freshly grated Parmesan cheese
- Olive oil for drizzling
For the ribs:
In a large Dutch oven or heavy-bottomed stock pot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook for about 4 minutes each side until brown. Remove the ribs and set aside.
Add the onion, garlic and rosemary. Season with salt and pepper. Cook for 5 minutes until the onions are translucent and soft. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook for 2 1/2 to 3 hours until the meat is very tender. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch-long pieces (to yield approximately 2 1/4 cups shredded meat).
For the filling:
In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, to taste.
For the assembly:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Butter a 9-by-13-inch glass baking dish. Spread 1 cup of the marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side-down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.
4 to 6 servings
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