Mario Batalis Neapolitan Lasagna Recipes

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MARIO BATALI'S NEAPOLITAN LASAGNA



Mario Batali's Neapolitan Lasagna image

Like most lasagna dishes, this one can be a bit tricky, especially if you've never made one before. But if you follow the recipe step by step you should be able to come out with one of the best lasagnas you've ever tasted.

Provided by nktx54

Categories     European

Time 5h15m

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 24

2 tablespoons extra virgin olive oil
3 cups ricotta cheese
1 cup freshly grated parmigiano-reggiano cheese
1 lb fresh mozzarella cheese, shredded
7 cups all-purpose flour, plus extra for kneading
5 large eggs
1/4 cup extra virgin olive oil
8 ounces boneless beef chuck, cut into chunks
salt & freshly ground black pepper
1 onion, finely chopped
3/4 cup dry red wine
2 (28 ounce) cans plum tomatoes, with their contents passed through a food mill
8 ounces sweet Italian sausages
hot red pepper flakes
3 cups day old bread, cut into 1-inch cubes
1 1/4 lbs ground beef
3 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup freshly grated pecorino romano cheese
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • To assemble the lasagna:.
  • Divide the pasta dough into 3 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured work surface to dry for 10 minutes. cut the pasta into 10" x 5" strips and cover with a damp kitchen towel.
  • Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Cook the noodles, 6 to 7 at a time, in the boiling water until tender, about 1 minute. Transfer to the ice bath to cool, then lay out on clean kitchen towels to drain.
  • Preheat the oven to 350°F.
  • Assemble the lasagna in a 10" x 20" lasagna pan (or use two 9" x 12" pans): spread 1/2 cup ragu over the bottom of the dish, then top with a layer of pasta, a layer of ricotta, a layer of polpette and sausage, and a layer of Parmigiano and mozzarella.
  • Continue until you have at least 3 layers, finishing with cheese.
  • Bake for 1 hour and 15 minutes, or until the edges are bubbling. Let rest for 15 minutes before serving.
  • To make the pasta:.
  • Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well.
  • As you expand the well, keep pushing the flour up to retain the well shape (don't worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands.
  • Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
  • Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  • To make the ragu:.
  • In a large Dutch oven, heat the olive oil over medium heat until smoking. Season the veal and beef with salt and pepper to taste, and sear, in batches to avoid overcrowding the pot, until dark golden brown. Transfer to a plate.
  • Add the onion to the pot and sauté, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, until golden brown and very soft, about 10 minutes. add the wine, browned meat chunks, tomatoes, sausages and red pepper flakes and bring just to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming off the fat as necessary, for 2 1/2 to 3 hours.
  • Remove from the heat, remove the meat and sausages, and set aside. Adjust the seasoning with salt and pepper.
  • To make the polpette (meatballs):.
  • In a shallow bowl, soak the bread cubes in water to cover for 20 minutes. drain the bread cubes and squeeze out the excess moisture.
  • In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix with your hands just until blended. With wet hands, form the mixture into 12 to 15 large meatballs.
  • In a heavy-bottomed skillet, heat the olive oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook, turning occasionally, until deep golden brown on all sides, about 10 minutes per batch. Remove from the heat.
  • .

Nutrition Facts : Calories 1134.1, Fat 59.3, SaturatedFat 23.2, Cholesterol 294.6, Sodium 1068.5, Carbohydrate 87, Fiber 5, Sugar 6.8, Protein 58.3

MARIO BATALI'S BASIC TOMATO SAUCE



Mario Batali's Basic Tomato Sauce image

Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.

Provided by aHardDaysNight

Categories     European

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
1/2 medium carrot, grated
2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
salt, to taste

Steps:

  • saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
  • add the thyme and carrot and cook 5 minutes more.
  • add the tomatoes.
  • bring to a boil, lower the heat and simmer for 30 minutes.
  • season with salt to taste.
  • serve immediately.
  • the sauce may br refrigerated for up to one week or frozen for up to 6 months.

BAKED NEAPOLITAN LASAGNA



Baked Neapolitan Lasagna image

Creamy, cheesy, meaty, and a savory sauce between layers of fresh cooked pasta. I found this recipe in a cookbook several years ago. This was the first Lasagna I ever made. My future hubby and I loved it and thought it tasted so very good. I felt it was so easy and simple to make.

Provided by internetnut

Categories     Low Protein

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 small onion, diced
1 garlic clove, minced
1/4 cup olive oil
37 ounces tomatoes, diced
1 tablespoon chopped fresh parsley
3 basil leaves
2 tablespoons salt, plus
1 teaspoon salt
pepper
6 ounces tomato paste
1/2 lb ground beef
1/4 cup Italian seasoned breadcrumbs
1/8 cup milk
1 egg, beaten
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
6 quarts water
12 ounces lasagna noodles
mozzarella cheese
5 tablespoons ricotta cheese

Steps:

  • Prepare sauce by browning in saucepan onion, garlic and olive oil.
  • Add tomatoes, parsley, basil leaves, salt and pepper to taste, and tomato paste.
  • Simmer 15 minutes.
  • Prepare meatballs by mixing thoroughly ground beef, bread crumbs, milk, beaten egg, grated parmesan cheese, chopped parsley, salt and pepper to taste.
  • Shape meatballs and brown in olive oil then add meatballs to sauce.
  • Simmer 30 minutes.
  • While sauce is simmering, boil 6 quarts of water.
  • Add 2 tablespoons of salt.
  • When boiling rapidly, slowly add lasagna and cook as directed.
  • Drain well.
  • Before arranging casserole, separate meatballs from sauce.
  • Crush meatballs to allow for proper spreading between layers.
  • Arrange casserole with several tablespoons of sauce on bottom, then a layer of lasagna and several slices of mozzerella cheese.
  • Next add 4 to 5 tablespoons ricotta and sprinkle with grated cheese.
  • Finally, spread 1/4 of the sauce and 1/4 of the crushed meatballs.
  • Repeat, ending with a layer of lasagna, sauce and top with grated cheese.
  • Bake 20 minutes in moderate oven at 350.

Nutrition Facts : Calories 500.9, Fat 19.6, SaturatedFat 5.6, Cholesterol 70.2, Sodium 3146.7, Carbohydrate 60.6, Fiber 5.8, Sugar 10.1, Protein 21.7

BESCIAMELLA SAUCE



Besciamella Sauce image

Make and share this Besciamella Sauce recipe from Food.com.

Provided by skat5762

Categories     Sauces

Time 30m

Yield 3 1/4 cups

Number Of Ingredients 5

5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg

Steps:

  • Heat butter in a medium saucepan until melted.
  • Add flour, stirring until smooth.
  • Cook gently over medium heat until light golden brown, 6-7 minutes.
  • Meanwhile, heat the milk in a separate pan until almost boiling.
  • Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
  • If lumps begin to form, you need to adjust the heat up a bit higher.
  • Bring to a boil, and cook for 30 seconds, continuing to stir.
  • Remove from the heat and season with salt and nutmeg.
  • Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
  • I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

BATALI'S SIMPLE PENNE ALL'ARRABBIATA



Batali's Simple Penne All'Arrabbiata image

Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".

Provided by KateL

Categories     Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons kosher salt
4 tablespoons extra virgin olive oil
1/2 cup tomato paste
1 tablespoon hot red pepper flakes
1 1/2 cups tomatoes, chopped (like Pomi)
1 lb penne pasta
coarse sea salt, to taste (preferred brand ( Maldon)
4 tablespoons extra virgin olive oil
parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  • Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Stir in the tomatoes, and remove from the heat.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
  • Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
  • Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.

MARIO BATALI'S FETTUCCINE BOLOGNESE



Mario Batali's Fettuccine Bolognese image

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

Provided by yooper

Categories     Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Steps:

  • heat oil in heavy large pot over medium heat.
  • Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
  • Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
  • Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
  • Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
  • Season to taste with salt and pepper.
  • Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
  • Drain.
  • Add fettuccine to pot with ragu and toss to blend.
  • Transfer to large bowl.
  • Sprinkle with 1/2 cup Parmesan.
  • Serve, passing remaining Parmesan seperately.

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