Deconstructed Lamb Lasagna |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This dish is rather labor intensive, but well worth it for a special occasion, like DH's birthday, **hint** **hint** The components can be made up to 2 days in advance before assembly (see directions). Note: Adapted from Palomino Westwood. Mafalda pasta is available at many grocery stores and Italian markets. Demi-glace is available at select cooking stores and online. - Ingredients:
2 tablespoons extra virgin olive oil |
1/2 cup onion, diced |
1 tablespoon garlic, minced |
1 tablespoon fresh basil, coarsely chopped |
1 (28 ounce) can whole tomatoes, crushed by hand and not drained (preferably san marzano) |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 (8 ounce) eggplants, cut lengthwise into 1/2 inch slices |
2 tablespoons extra virgin olive oil, divided |
1 1/4 teaspoons kosher salt, divided |
1/4 teaspoon fresh ground black pepper |
1/3 cup onion, diced |
1 teaspoon garlic, minced |
3/4 teaspoon fresh oregano, chopped |
3/4 teaspoon fresh thyme, chopped |
3/4 teaspoon fresh italian parsley, chopped |
1 pinch crushed red pepper flakes |
1/3 cup roasted red pepper, cut into 1/4- to 1/2-inch dice |
1 tablespoon red wine vinegar |
2 tablespoons extra virgin olive oil |
1/2 lb ground lamb |
1/2 cup dry red wine |
1/2 cup veal demi-glace or 1/2 cup beef demi-glace |
2 teaspoons fresh mint, chopped |
kosher salt & freshly ground black pepper |
2 plum tomatoes |
1/2 cup extra virgin olive oil, divided |
kosher salt & freshly ground black pepper |
10 ounces mafalda pasta, broken into 2- to 3-inch-long pieces |
4 teaspoons shallots, minced (from about 1 shallot) |
1 cup grana padano, grated |
2 teaspoons sherry wine vinegar |
1/4 cup fresh goat cheese, crumbled |
4 teaspoons fresh parsley, chopped |
Directions:
1. First make the basic tomato sauce: Heat oil, over medium high heat, about 2 minutes; stir in onions and garlic, cook, stirring frequently, until onions soften and are translucent, 5 minutes. 2. Stir in the basil, tomatoes, season with salt and pepper, continue cooking, stirring frequently, until tomatoes break down and sauce coats the back of a spoon, about 20 minutes; remove from heat (makes 2 cups sauce). 3. Make the eggplant caponata: Brush eggplant slices with half the olive oil, then season with salt and pepper; grill on both sides, until marked, then cool completely. 4. Dice into 1/2 inch pieces. 5. Heat remaining tablepoon of oil in a skillet, over medium high eat, and stir in onions and garlic, stir frequently, until onions are translucent, 5 minutes; stir in herbs and 1/2 cup of the basic tomato sauce, bring to a boil. 6. Fold in diced eggplant and crushed red pepper flakes, roasted red pepper, red wine vinegar, and 1 teaspoon salt; remove from heat, taste and adjust seasonings as desired. 7. Now, to create the lamb meat sauce: Heat oil in a 2 quart saucepan, over medium high heat, stir in lamb and cook, stirring frequently, until meat is browned, about 5 to 8 minutes; add wine and scrape bottom of saucepan. 8. Continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3. 9. Stir in remaining 1 1/2 cups of the basic tomato sauce, fresh mint, and simmer for about 20 minutes; remove from heat and season with salt and pepper (you should now have 2 cups of sauce). 10. Now we will roast the tomatoes: Preheat oven to 375 degrees F; slice tomatoes, lengthwise, into 1/4 inch thick slices and place on a parchment lined baking sheet. 11. Sprinkle with 2 teaspoons oil, and season with a pinch of salt and pepper; roast the tomatoes until lightly caramelized on the top, 10 to 15 minutes. 12. Meanwhile, cook the pasta in salted water about 8 to 10 minutes (or according to package directions) and drain; toss with 2 tablespoons of oil and spread on a baking sheet to cool slightly. 13. At this point, you can pack everything up and refrigerate for assembly up to 2 days later! 14. Heat the remaining 1/4 cup oil in a medium pot, over medium low heat, add shallots and cook, stirring frequently, until lightly browned, about 1 minute; stir in cooked pasta, 1 1/2 cups of the lamb meat sauce. 15. Gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat. 16. To serve: Spoon pasta into large serving bowls, top with remaining lamb meat sauce, sprinkle with goat cheese and chopped parsley; arrange roasted tomato slices on each bowl as a garnish. |
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