LASAGNA DI POLLO E SALSICCE
(Chicken and Sausage Lasagna)
Extra virgin olive oil
Onion, finely chopped
Celery, finely chopped
Carrots, finely chopped
Pork sausages or ground sausage meat
Chicken breasts - par-baked and sliced about 1/4 in. thick
Can Tomatoes - Roma, cut into small pieces
White wine - dry
Flour - two cups for the pasta, the half for flouring the board
2 Lg. Eggs - One whole egg and one egg white can be used
Parsley, chopped - ingredient and garnish
Mozzarella cheese, shredded
Parmesan cheese, grated
Porcini mushrooms - soaked (if dry) & chopped
Lasagna noodles - if using store bought noodles
Preparing the Filling
In large fry pan, heat olive oil over medium heat. Add garlic, onion, celery, and carrot and sauté, stirring frequently, 5-10 minutes or until soft. Add the sausage meat. (If using sausages, remove them from their casings, break up, and then add to the pan.) Cook for 10 minutes, then add the sliced chicken breasts. Continue cooking for 10 minutes. Add the tomatoes and the Porcini mushrooms. Simmer for 3-5 minutes. Mix all of the ingredients well while cooking, but gently.
Gradually stir in the white wine, then the chicken broth. Add in salt and pepper to taste. Cook this sauce, uncovered, over medium-high heat, stirring frequently until it comes to a boil. Boil, uncovered until the wine has evaporated.
Remove from the stove and place into a large mixing bowl. Add the parsley, mozzarella and grated Parmesan. Mix gently. Add the ricotta and cinnamon, and mix again. Set aside.
Preparing the Lasagna Noodles: (A recipe of my late father Pasquale Rosario Luigi Peter De Angelis)
Mix 1-Tsp. salt, 1 Tbl olive oil, two eggs (or one whole egg and one yolk), and two cups flour in the mixing bowl of a food processor or mixer. Knead until dough still a bit sticky. Place on a floured board and knead by hand for 3-4 minutes. Cut the dough into 10 -12 pieces. Using a pasta machine, pass the pasta through the machine while gradually reducing the settings as you go along. No cutters will be used. The idea is to make a noodle as wide as the roller, and as thin as can be handled. Ideally each noodle should be approximately 4 1/2 feet long when finished. If this is too difficult to handle, 2-3 feet will do.
Into a large mixing bowl add water, ice cubes and 1/4 cup olive oil. This will be used to keep the noodles separated after they have been boiled for a minute, and is best prepared ahead.
Place a large pasta pot on the stovetop, and bring the water to a gentle boil. Add 3 tablespoons of salt to the pot, then reduce heat so that the water boils gently. Add 2-3 fresh noodles at a time. As soon as they float to the top of the pot, remove them with a slotted spoon, and place them into the water/ice/olive oil bowl. Do this until all the noodles are cooked. If the water in the cooling pot begins to heat up, add more ice. Once cool, remove the noodles from the pot and lay them on 2 layers of paper towels. Do not stack the noodles.
Preheat the oven to 350F.
Assembling the Lasagna
Cover the bottom of the casserole in which you will bake the lasagna with a thin layer of olive oil. Lay noodles lengthwise across the bottom of the pan so that the bottom of the pan is covered, and the noodles overlap on their edges about a quarter of an inch. The noodles should hang off each side of the casserole about a foot or so. If there is too much noodle overhanging, cut it off to use later. Spoon filling mixture over the noodles - about 1/4 inch thick. Fold the overhanging noodles back upon the filling to cover the filling.
Add another layer of filling.
Layer noodles at 90 degrees to the first layer over the filling. Once again the noodles will overlap and hang over the casserole. Fold them back upon themselves as each layer of stuffing is added.
Continue until the casserole is filled. If necessary, use a second casserole. This recipe is difficult and a lot of work, but the lasagna freezes well, and can be eaten on another occasion.
Once the casserole is complete, and the last layer of noodles is folded over to cover the filling, brush the top with olive oil, and add a few pats of butter. Grind pepper across the top and add salt. Chopped parsley can be added at this time, but is optional.
Bake at 350 degrees for an hour. Check occasionally. While baking the casserole takes on the appearance of a soufflé. If it gets too high, pierce the top with a fork in a few places.
Remove from the oven. Let set for 15 minutes and then serve. The lasagna can be sauced with a béchamel, a tomato sauce, or both.
Last updated on:06/10/01 12:08:22 PM