Saturday, December 30, 2006

Lasagna Bolognese

For 4 portions: 500gr. dried lasagna noodles, meat sauce, 300gr. grated mozzarella, 1/4 cup grated Parmesan cheese. Optional: smoked Gouda, béchamel with mushrooms.

Bring 5 l. of salty water to a rolling boil and boil the noodles for 10 minutes. Spread some meat sauce on the bottom of an 8-10-inch baking pan and arrange neatly 1 layer of noodles without overlapping. Spread some more meat sauce on top and sprinkle some mozzarella and Parmesan cheese. Arrange the second layer crosswise. Repeat until you run out of noodle (5 or 6 layers). Keep more cheese for the top of the lasagna. Pour 1/3 cup of water around the edges of the lasagna, cover with aluminum foil and bake for 30 minutes or until bubbly. Remove the foil for the last 5 minutes of cooking. Let the lasagna sit for 10 minutes at room temperature before cutting and serving.

Tip: While layering the Lasagna Bolognese, alternate the layers with meat sauce with layers of béchamel with mushrooms. Grate some smoked Gouda in the mozzarella for an added twist.

Lasagna BologneseRecipe courtesy of Chef George

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Penne in Vodka Blush Sauce

For 2 portions: 1/2 cup whipping cream, 1 cup pomodoro sauce, 30, 3 slices smoked salmon, 1 tsp. salmon (or lumpfish) roe , 1tsp. diced onion, 1tbsp. capers, salt, 1tbsp. butter.

Heat the butter in a medium frying pan and sauté the onion. Add the diced smoked salmon, and after 1 minute add the vodka, while keeping your face at a safe distance, just in case the pan catches fire. Add the pomodoro sauce, the cream and the capers, and reduce the sauce to almost half. Add the boiled noodles and toss. Taste for salt and serve. Sprinkle with chopped parsley if desired. Garnish with the salmon roe and fresh thyme.

Tip: Fresh, diced salmon filet works perfectly for this recipe, in place of smoked salmon. This recipe will taste fine even if you skip the vodka, or just have the vodka "on the side"

Penne in Vodka Blush SauceRecipe courtesy of Chef George

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