Page 114 - Cuisione fo Arizona - Volume 8

Just like Mom’s Lasagna
For the Italian Meat Sauce:
• Sauté diced bacon, onion, garlic, ground beef, and sausage in olive oil in a large saucepan over medium- high heat. Brown ingredients well. Add remaining ingredients and simmer for 20 minutes.
• Use for Mom’s lasagne or pour over pasta. Delishhh!
Linguine with Walnuts, Arugula and Olives
Serves 8
Lasagne:
1 package 1 1 1 lb
Lasagna Noodles, large, cooked, about 1 lb Meat Sauce Recipe (see below)
Cheese Sauce Recipe (see below) Mozzarella Cheese, shredded
Cheese Sauce:
142 cuisineofarizona.com
The Premier Culinary Guide to the Grand Canyon State Cuisine of ARIZONA
1 lb 2 1 cup 1 tbsp 1 tbsp 2 tbsp
Whole Milk Ricotta Eggs, beaten
Parmesan Cheese, grated Italian Seasoning
Garlic, granulated Parsley, fresh chopped
3/4 lb 1/3 cup 2 tbsp 3 cloves 2 cups
1/4 cup 1/3 cup 1/4 cup
Linguine Fini or other thin, at noodle Walnut pieces
Olive Oil
Garlic, nely chopped
Baby Arugula Leaves, tightly packed, washed and dried
Extra Virgin Olive Oil, plus more for drizzle Black Olives, pitted and chopped Manchego or Parmigiano-Reggiano Cheese, grated
Black Pepper, freshly ground
Course Sea Salt such as eur de sel
Italian Meat Sauce:
1/2 lb 1 lb 1 lb 1 large 2 tbsp 2 tbsp 1/4 cup 1/2 cup 1/2 cup 1/2 cup 2 lg cans
Bacon
Italian Sausage (sweet, mild, or hot) Ground Bbeef
Onion, diced
Garlic, minced
Italian Seasoning
Olive Oil
Basil, freshly chopped
Parsley, freshly chopped
Parmesan Cheese, grated
Crushed Tomatoes
• Add a tablespoon of salt to a large pot lled with 4 quarts of water. Bring to a boil. Add the pasta and cook according to the package directions until al dente or if you like, fully cooked. Everyone is different.
• While the pasta is cooking, place the walnuts in a large dry skillet over medium heat, shaking the pan frequently, and cook until browned and fragrant, 3 to 4 minutes. Set aside to cool slightly, then chop roughly and reserve.
• In the same skillet heat the 2 tablespoons olive oil on medium and add the garlic. Cook, stirring, until the garlic begins to soften and turns golden, about 2 minutes. Remove from the heat and set aside.
• Drain the pasta, reserving 1/2 cup of the pasta water, and transfer it to the skillet with the garlic. Turn the heat to medium. Stir in the arugula and the 1/4 cup extra virgin oil and toss to coat the pasta with the oil and wilt the arugula. Stir in the walnuts and the olives, tossing to combine. If the pasta seems dry, add a little more of the reserved pasta water to moisten.
• Remove the pasta from the heat and drizzle with a few more tablespoons of extra virgin olive oil to taste. Stir in the cheese, adding more to taste, black pepper, and a sprinkling of eur de sel. Serve immediately!!.
For the Lasagne:
• Preheat oven to 350° F.
• In a 9”×14” dish swirl a ladle of meat sauce in the
bottom of dish so noodles won’t stick. Add a layer of noodles; make sure the bottom is completely covered. Spread a layer of cheese sauce; use about half. Add a layer of meat sauce (couple ladles). Sprinkle a generous layer of mozzarella cheese. Repeat the process.
• Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes, until the top is golden brown and bubbling. Let set for 20 minutes.
• Slice and serve!
For the Cheese Sauce:
• Mix all ingredients and set aside.
Recipes