food

Essa Não É Uma Lasanha Qualquer

O chef Nick e o chef Akira preparam uma cremosa "Lasanha de Café da Manhã", seguida por uma versão do sanduíche de almôndegas com couve e queijo provolone.

food

Essa Não É Uma Lasanha Qualquer

O chef Nick e o chef Akira preparam uma cremosa "Lasanha de Café da Manhã", seguida por uma versão do sanduíche de almôndegas com couve e queijo provolone.

Supplies

Breakfast Lasagna

  • 1 pound Dry Lasagna Noodles, cooked
  • 2 cups Milk
  • 2 tablespoons Butter
  • 2 tablespoons AP Flour
  • 1 cup Pancetta, ½” dice
  • 1 cup Finely grated Parmesan
  • 2 Bunch Swiss Chard, washed and cut into bite-size pieces
  • 2 tablespoons Garlic, chopped
  • 2 tablespoons Olive Oil
  • Salt and black pepper, to taste

Sunny Side Up Egg

  • 2 tablespoons clarified butter
  • 1 egg

Passo a passo

Breakfast Lasagna

  1. Make a white sauce by cooking the flour and butter together over low heat for about 2-3 minutes in a medium-sized saucepan.
  2. Add the milk, whisking frequently until the sauce is thickened and the flavor of the raw flour is gone, about 5-10 minutes.
  3. Cool the sauce with some plastic wrap laid directly on the surface so it doesn’t form a “skin” that will make the sauce lumpy.
  4. Saute the garlic in the olive oil in a large saute pan for 2-3 minutes on medium heat.
  5. Add the swiss chard and cook until wilted and tender, about 5 minutes.
  6. Put on a tray or plate with some paper towels to cool.
  7. Cook the pancetta in a small pot over low to medium heat until lightly browned and crispy.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. In a non-stick loaf pan rubbed with olive oil, put a layer of noodles first to cover the bottom of the pan.
  10. Add some sauce, swiss chard, grated parmesan, pancetta, salt, and freshly ground black pepper.
  11. Repeat until you run out of noodles or fill the pan, whichever comes first.
  12. For the final layer, just spread some sauce on the top of the noodle.
  13. Add some grated parmesan, salt, and pepper.
  14. Bake for 45 minutes.
  15. Allow to cool. Slice into individual portions and serve with a sunny side up egg.

Sunny Side Up Egg

  1. Heat a small non-stick pan over medium heat and add the cracked egg.
  2. Cook until the whites are completely cooked and the yolk is still soft and runny.
  3. Season with salt and serve on top of a slice of breakfast lasagna.

Supplies

Meatballs

  • ½ pound Ground Beef
  • ½ pound Ground Veal
  • ½ pound Ground Pork
  • ½ Large White Onion, Very Small Dice
  • 1 tablespoon Garlic, Chopped
  • 6 cups Breadcrumbs
  • ½ cup Milk
  • ½ cup Parmesan, Microplaned
  • 2 Eggs
  • 1 ½ teaspoon Fresh Oregano, Chopped
  • 1 Tablespoon Fresh Basil, Chopped
  • 1 Tablespoon Fresh Parsley, Chopped
  • Chili Flake, to taste
  • Salt and pepper, to taste

Tomato Sauce

  • 1 16oz. can San Marzano Tomatoes, milled in a food mill
  • 1 tablespoon Chopped Garlic
  • 2 tablespoon Olive oil
  • 1 tablespoon Fresh Oregano, chopped
  • 1 tablespoon Tomato Paste
  • Salt and pepper, to taste
  • Chili Flake, to taste

Passo a passo

Meatballs

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Sweat the onions and garlic in a large saute pan over medium heat in some olive oil until soft and translucent. A little color is fine, but the goal is not to make caramelized onions. Cool on a sheet tray with parchment.
  3. In a large bowl with plenty of room to mix all of these ingredients thoroughly, add all of the ingredients and mix thoroughly.
  4. Ball up in approximately 2 oz. balls, placing them on a sheet tray lined with parchment as you go.
  5. Bake for 15 minutes, rotating halfway through cooking.
  6. Put the meatballs in a container large enough to hold them with the sauce. Pour the sauce over them, and cool.

Tomato Sauce

  1. In a large saute pan over medium heat coated with olive oil, sweat the garlic in the olive oil until it just starts to brown.
  2. Add chili flakes and oregano. Allow these ingredients to infuse the oil for a couple of minutes.
  3. Add the milled tomatoes along with 1 quart of water.
  4. Simmer for about 15 minutes. Season with salt and pepper to taste.