lasagne_di_carnevale___lasagne_napoletane_neapolitan_lasagne 22-02-2017

Recipe: Lasagne di Carnevale or Neapolitan Lasagne

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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blood_orange_marmalade_marmellata_di_arance_amare 19-01-2017

Recipe: Blood Organe Marmalade

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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caprese_in_carrozza 13-09-2016

Recipe: Caprese in Carrozza

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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pomodori_ripieni_di_quinoa 12-09-2016

Recipe: Tomatoes stuffed with Quinoa

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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cold_tomato_soup 12-09-2016

Recipe: Cold Tomato Soup

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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gorgonzola_dolce 20-08-2014

Recipe: Gorgonzola Dolce, a Special Risotto

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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tropea_onion 20-08-2014

Recipe: Tropea Onion Salad

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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beef_tongue_sliced 20-08-2014

Recipe: Beef Tongue, a Tastier Sandwich

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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cotoletta_alla_milanese 24-08-2013

Recipe: Cotoletta alla Milanese

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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scaloppine_al_limone 24-08-2013

Recipe: Scaloppine al Limone

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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involtini_alla_romana 24-08-2013

Recipe: Involtini alla Romana

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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risotto_primavera 23-08-2012

Recipe: Risotto Primavera

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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prosciutto_e_melone 26-06-2012

Recipe: Melon with Ham

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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beef_carpaccio_with_arugula_and_parmiginao_reggiano 15-06-2012

Recipe: Beef Carpaccio with arugula and Parmiginao Reggiano

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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amatriciana_spaghetti 14-03-2012

Recipe: Amatriciana Spaghetti

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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pasta_with_artichokes_olives_and_tomatoes_mediterranean_style 03-03-2012

Recipe: Pasta with Artichokes, Olives, and Tomatoes - Mediterranean style

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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risotto_al_radicchio 03-03-2012

Recipe: Risotto with Radicchio

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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insalata_caprese 19-01-2012

Recipe: Insalata Caprese

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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arancini_gorgonzola 11-01-2012

Recipe: Arancini Gorgonzola

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent. INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground. INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

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