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Recipe for family meals :

Sagne Chijine - a Calabrian style Lasagne
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

Sauce:
4 Tblsp. olive oil
1 medium onion, sliced
1 (28 oz.) can tomatoes, chopped
4 Tblsp. chopped fresh basil
2 cloves garlic chopped
1 tsp. salt
1/2 tsp. pepper

Meatballs:
3 slices dried bread
6 Tblsp. water
1 lb. ground beef
2 eggs
3 Tblsp. grated pecorino cheese
1 1/2 Tblsp. chopped parsley
2 cloves garlic, chopped.
3 Tblsp. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper

Other ingredients:
1 lb. fresh lasagne
4 hard boiled eggs chopped
16 oz. shredded Mozzarella
1/2 cup graded Pecorino
4 Tblsp. olive oil
1 oz. dried porcini mushrooms soaked in water for 1/2 hour.
1 medium onion, chopped
1 package frozen artichoke hearts thawed and chopped
1 package frozen peas thawed
1/2 tsp. salt

Method

Sauce:

  • In a saucepan, add the olive oil over medium heat. Add the chopped onion and
    sauté for 5 minutes.
  • Add the garlic and sauté for 2 more minutes.
  • Change the heat to medium-low and add the tomatoes, basil, salt, and pepper. Simmer without a cover for 25 minutes.

Meatballs:

  • Get a mixing bowl and fill it 1/3 full with water. Soak the bread in the water for 2 minutes. Squeeze the bread until it is almost dry and then dump the water. Break up the bread into small pieces.
  • Add the meat, egg, cheese, parsley, salt, pepper, and garlic. Mix well.
  • Shape into small meatballs (1/4 to 1/3 inches).
  • Put the olive oil in a frying pan and sauté the meatballs over medium heat until they are browned. Drain the meatballs and set them aside in a separate container.
  • Don't wash the frying pan, keep it out for the vegetables. It will add flavor.

Vegetables:

  • Take the frying pan from the meatballs and add olive oil. Sauté the onion for 5 minutes in the oil over medium-high heat.
  • Chop the mushrooms and add them to the pan. Add the peas, artichokes, salt, and pepper. Sauté for 7 minutes. Remove from heat and set aside.

Pasta:

It is highly recommended that you use fresh lasagne. If you choose to use dried lasagne, make sure it is good quality or it just won't be right.

  • Cut the fresh lasagne into strips that are 3 1/2 inches wide and 14 inches long.
  • Once the lasagne is cut and ready to cook, bring a pot of water to a boil over high heat. Add 2 1/2 tablespoons of salt to the water. Add the pasta and stir it constantly for 2 minutes. (If using dried lasagne, follow the cooking directions on the box.)
  • Get a big bowl full of cold water and 3 tablespoons of olive oil ready. Put the cooked pasta into the bowl and soak for 3 minutes. Drain the water and set the pasta aside.

Finishing the Lasagne:

  • Preheat the oven to 375 degrees.
  • Use a deep 10 x 14 inch baking pan.
  • Spread a thin layer of your sauce along the bottom of the baking pan. Add a layer of pasta. Then add 1/3 of the meatballs. Then add 1/3 of the vegetables. Then add 1 layer of chopped egg. Then add layer of sauce. Then add 1/3 of the mozzarella. Then add 1/4 of the pecorino.
  • Repeat the layering in the same order. The top layer will have just lasagne, sauce, and pecorino.
  • You should have 4 layers of lasagne.
  • Bake it uncovered for an hour or until the cheese is golden brown. Make sure the lasagne is cooked all the way through.
  • Let sit for 15 minutes. Cut up and eat!

Serves 12

Shirley Cline

 
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