Monday, October 21, 2013

Traditional Lasagna

Traditional Lasagna
12 Servings
Prep: 30 minutes plus simmering
Bake: 70 minutes + standing time

  • 1 pound ground beef
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups (24 ounces) 4% small-curd cottage cheese
  • 1 carton (8 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts: 1 serving equals 493 calories,
27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Sunday, October 20, 2013

Recipe: Roman Style Artichokes

TOTAL TIME: 1 hour, 15 minutes
MAKES: 4 servings


  • 4 large globe artichokes with stems attached
  • 1/2 lemon
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped mint
  • 1 1/2 teaspoons finely chopped garlic
  • Salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Instructions

    Bend back and pull tough outer leaves from artichokes (keep pulling until you expose a central cone of leaves, green at tips, with a paler, whitish base at least 1 1/2 inches high). Slice off tough tops of central cone (at least 1 inch), squeezing lemon over cut parts. Using a paring knife, cut soft, prickly leaves and choke from center of artichokes (do not cut tender bottom). Cut away any tough green parts that remain of trimmed leaves. Trim stems, then, using a paring knife and keeping stem attached to base, carefully peel tough, green outer part from stems, down to white part. Rub with lemon juice.

    In a bowl, stir together parsley, mint and garlic; season with salt and pepper. Rub two-thirds of the mixture into sides of inner cavities of artichokes; rub remaining mixture over outside of artichokes. Set artichokes, topside down with stems facing up, into a heavy-bottomed pot with lid. Add oil and enough water to come one-third up artichoke leaves (not stems).

    Take a sufficient length of paper towels that, when doubled-up, completely cover top of pot. Soak towels in water, squeeze excess water out, and place over top of pot, covering pot completely. Put lid over towels, then fold exposed corners of towels back over lid. Cook over medium heat until artichokes are tender, 35 to 40 minutes. (If artichokes are tough, they may require longer cooking time; add 2 to 3 tablespoons water, if necessary for longer cooking.)

    Transfer artichokes, topside down, to a serving platter; reserve pan juices. Let cool to warm or room temperature. To serve, drizzle juices over artichokes and serve immediately.

    Adapted from Essentials of Classic Italian Cooking (Knopf) by Marcella Hazan.