Oh, how everyone around here loves Ina Garten, the Barefoot Contessa. We're constantly sharing recipes and trying new ones! Not only is she an amazing cook but she has wonderful taste.
I came across her new kitchen designed for Rockefeller Center in the new House Beautiful last weekend and loved it! (Be sure to look that up...lots of great tips on kitchen design!) Check out her new barn as seen in House Beautiful; truly amazing...comfortable, sophisticated. I'm just waiting for my invite to visit!!!
(Pictures compliment of www.housebeautiful.com)
--------
In case you haven't tried her TURKEY LASAGNA, it's delicious!
cook time: 30 minutes; yield 8 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion (1 onion); 2 garlic cloves, minced; 1 1/2 pounds sweet Italian turkey sausage, casings removed; 1 (28-ounce) can crushed tomatoes in tomato puree; 1 (6-ounce) can tomato paste; 1/4 cup chopped fresh flat-leaf parsley, divided; 1/2 cup chopped fresh basil leaves; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/2 pound lasagna noodles; 15 ounces ricotta cheese; 3 to 4 ounces creamy goat cheese, crumbled; 1 cup grated Parmesan, plus 1/4 cup for sprinkling; 1 extra-large egg, lightly beaten; 1 pound fresh mozzarella, thinly sliced
Directions: Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Just a thought...double the recipe and make it an extra thick lasagna. The deep squares will make you feel like you're at a gourmet cafe!
(compliments of Barefoot Contessa Family Style)
---------
--------
In case you haven't tried her TURKEY LASAGNA, it's delicious!
cook time: 30 minutes; yield 8 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion (1 onion); 2 garlic cloves, minced; 1 1/2 pounds sweet Italian turkey sausage, casings removed; 1 (28-ounce) can crushed tomatoes in tomato puree; 1 (6-ounce) can tomato paste; 1/4 cup chopped fresh flat-leaf parsley, divided; 1/2 cup chopped fresh basil leaves; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/2 pound lasagna noodles; 15 ounces ricotta cheese; 3 to 4 ounces creamy goat cheese, crumbled; 1 cup grated Parmesan, plus 1/4 cup for sprinkling; 1 extra-large egg, lightly beaten; 1 pound fresh mozzarella, thinly sliced
Directions: Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Just a thought...double the recipe and make it an extra thick lasagna. The deep squares will make you feel like you're at a gourmet cafe!
(compliments of Barefoot Contessa Family Style)
---------
We love her so much we sell Barefoot Contessa's cookbooks in our shop! Pick one up for yourself or a friend!
$35 each
No comments:
Post a Comment