Lasagna Rolls (Giada De Laurentis)

 

Ingredients:

Sauce:

2 tablespoons unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

pinch of ground nutmeg

Lasagna:

1 (15 ounce) conatiner whhole milk ricotta

1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons of grated Parmesan

3 ounces thinly sliced prosciutto,  chopped (optional)

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1-2 tablespoons of oliive oil

12 uncooked lasagna noodles

2 cups of marianara sauce

1 cup of shredded mozzarella cheese (about 4 ounces)

Directions:

1. To make the sauce (Bechemel):  Melt the butter in a heavy medium sacuepan overr medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. 

2. Preheat the oven to 450 degrees F.

3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.

4. Add a tablespoon or 2 of olive oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

5. Butter a 13-by-9-by 2 inch glass baking dish. Pour the bechamel sacue over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons) of riicotta mixture evely over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the maining noodles and ricotta mixture. Spoon 1 cup of marianara sauce over the lasagna rolls. Sprinkle the mozzella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Baken until heated through and the sacue bubbles, about 20 minutes. Uncover  and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. 

Penne alla Vodka (Gabriele Bertaccini)

Ingredients:

Kosher Salt

1 pound of penne pasta

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

2 cloves of garlis, minced

1 stalk of celery, minced

1 shallot minced

1/2 sweet onion, minced

freshly ground pepper

2 tablespoons vodka

1/2 cup of good quality tomato paste

1/2 cup heavy cream

pinch of sugar

1/2 teaspoon crushed red pepper flakes

1/2 cup freshly grated Gana Padano, plus more for serving

1/4 cup fresh parsley, chopped, plus more for serving

Directions

Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente accordinng to the package directions. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

Meanwhile, heat the oil and 1 tablepoon of the butter in a large saute pan over medium heat. When the butter has melted, add the garlic, celery, shallots and onions, reduce the heat to low and cook until the onions are translucent, 6 to 8 minutes. Season with salt and pepper.

Add the vodka, raise the heat to medium high and cook until the vodka is almost evaportated, about 2 minutes. Mix in the tomato paste. Add the cream, sugar and red pepper flakes, if using, and season again with salt and pepper. Reduce the heat to medium low and let the sauce simmer gently so the flavors come together, about 5 minutes. Taste the sauce and season again if needed.

Add the pasta to the sauce and mix to combine; add some pasta water if it seems dry. add the rimaing 2 tablepoons butter and mix to combine and melt the butter. Remove from the heat, add the Grana Padano and parsley and mix gently to combine. Transfer to serving bowls and finish with some more Grana Padano, freshly ground pepper and a sprinkle of parsley