Text 671, 103 rader
Skriven 2010-08-28 12:50:00 av Dave Drum (1:124/311)
Ärende: SF Gate 323
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Lasagna With Radicchio, Eggplant & Sausage
 Categories: Pasta, Pork, Sauces, Wine, Cheese
      Yield: 10 servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Globe eggplant; in 1/8"
           - rounds
           Salt & Fresh ground pepper
  1 1/2 lb Radicchio
      1 lb Uncooked mild Italian
           - sausage; bulk
      2    Yellow onions; in med dice
      4 cl Garlic; minced
    1/2 c  Red wine

MMMMM--------------------------BECHAMEL-------------------------------
      4 tb Unsalted butter
      7 tb Flour
      3 c  Low-fat milk
    3/4 ts Salt
           White pepper
        pn Nutmeg; to taste

MMMMM--------------------------ASSEMBLY-------------------------------
     10    Lasagna noodles
  1 1/2 c  Ricotta cheese
    1/4 c  Grated Parmesan cheese
 
  You can make the filling, or assemble the whole lasagna up to 2 days
  ahead. Cover well and refrigerate. To freeze baked lasagna, let cool,
  cut into desired portions, then wrap portions in plastic wrap, then in
  heavy-duty foil, or place in freezer containers. From Tara Duggan.
  
  Preheat the oven to 400 degrees.
  
  Grease 2 medium baking sheets with vegetable oil. Put the eggplant in
  a single layer on the baking sheets, season with salt, and bake for
  about 10 minutes, until the slices are lightly browned on the bottom.
  Turn the slices and switch the position of the pans in the oven.
  Return to the oven and bake until browned and quite soft. Carefully
  remove the eggplant from the pan and let cool.
  
  Quarter the radicchio through the core. Trim off the white core
  diagonally, then cut the leaves into large dice.
  
  Heat a large saucepan or skillet. Add the sausage and saute until
  browned, crumbling it into small pieces as it cooks. Using a slotted
  spoon, remove the sausage from the pan; set aside. Add the onions to
  the skillet and cook for 7 to 10 minutes, until tender and browned.
  Add the garlic and saute, stirring, for a few minutes. Then stir in
  the radicchio and cook until it wilts.
  
  Add the wine and return the sausage to the pan. Simmer for 10 minutes,
  until the radicchio is very soft and the liquid has evaporated. Season
  with salt and pepper.
  
  To make the bechamel: Melt the butter in a heavy saucepan. Whisk in
  the flour. Cook over low to medium-low heat, so the roux bubbles
  slightly but doesn't turn brown, for about 5 minutes. Whisk in the
  milk and simmer for 15 minutes. Season with salt, white pepper and
  just a hint of nutmeg. Keep the bechamel in a double boiler over hot
  water so it won't thicken up too much, or gently reheat when ready to
  use, whisking in a little water or milk to thin, if necessary.
  
  To assemble: Preheat the oven to 350 degrees. Cook the pasta until
  very al dente, then spread it out on a baking sheet to cool.
  
  Spread 1/2 cup of the bechamel over the bottom of a 13 x 9-inch glass
  or ceramic baking pan. (The bechamel should be thin enough to pour.)
  Arrange 3 lasagna noodles in the pan, cutting them to fit, if
  necessary. Top with half of the eggplant slices. Spoon half of the
  meat-radicchio mixture over the eggplant. Top with half of the
  ricotta (spooned on in small scoops), then drizzle 3/4 cup bechamel
  over all. Repeat layering with the same amount of pasta, eggplant,
  meat, ricotta and bechamel. Cover with another layer of noodles and
  bechamel. Sprinkle the Parmesan over all.
  
  Bake for 30 minutes, until bubbly-hot. Increase heat to broil; broil
  for 5 minutes, until the top is brown. Let stand for 10 minutes before
  serving.
  
  Serves 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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