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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Lasagne Alla Napoletana Ingredients:
11 ounces plain flour, preferably italian type 00, plus extra for dusting |
3 eggs, lightly beaten |
salt |
5 tablespoons extra virgin olive oil |
1 onion, chopped |
1 carrot, chopped |
1 celery stick, chopped |
1/2 garlic clove, chopped |
1 3/4 pints tomato passata |
5 eggs |
11 ounces minced beef |
2 ounces parmigiano cheese, freshly grated |
1 1/2 ounces butter, plus extra for greasing |
5 ounces mozzarella cheese, sliced |
salt and pepper |
Directions:
1. Prepare the Filling:
2. Heat 3 tablespoons of the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 5 minutes, then add the tomato passata.
3. Season with salt and pepper and simmer for about 1 hour.
4. Meanwhile, boil four of the eggs for 12 minutes, then refresh in cold water, shell and slice.
5. Mix together the minced beef, Parmigiano cheese and remaining egg in a bowl and season with salt.
6. Shape the mixture into small balls.
7. Heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.
8. Prepare the Fresh Pasta Dough:
9. Sift the flour and a pinch of salt into a mound on a work surface.
10. Make a well in the center and add the eggs.
11. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
12. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
13. Shape the dough into a ball and leave to rest for 15 minutes.
14. Roll out on a lightly floured surface or use a pasta machine to make two thin sheets.
15. Cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.
16. Drain and place on a damp tea towel.
17. Preheat the oven to 325°F.
18. Grease a large ovenproof dish with butter, arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of eggs, hard-boiled.
19. Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce.
20. Dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour.
21. Leave to stand for 10 minutes before serving.
22. Serves 6.
23. That's it!
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