Friday, December 26, 2014

Serves 10

3 tablespoon olive oil
2 red onions, finely chopped
1 pound crimini mushrooms, coarsely chipped
4 garlic cloves
1/4-cup dried currants
 2 pound of ground beef and lamb
2 cups chopped plum tomatoes
2 tablespoon tomato paste
1/2-teaspons EACH ground cinnamon, ground ginger, and ground allspice
1/8-teaspon cayenne
Pinch of ground cloves
1 cup white wine
3 bay leaves
Sea salt and freshly ground black pepper to taste

6 tablespoon unsalted butter
6 tablespoon all-purpose flour
Sea salt and pinch of white pepper to taste
Pinch of nutmeg
2 egg yolks
1/2-cup ricotta cheese
1/2-cup goat cheese

2-3 eggplants, peeled and cut lengthwise into 1/8-inch slices
2 zucchini, peeled and sliced on the bias into large ovals 1/8-inch slices
Olive oil
1-1/2-cups canned chopped tomatoes, drained
Sea salt and freshly ground black pepper to taste
1 tablespoon lemon zest

1.   Soak the currants in warm water for 30 minutes. Drain.
2.   In a skillet heat oil over medium-heat and when sizzling.
3.   Add onions and sauté for 5 minutes.
4.   Add mushrooms, garlic and meat, cook and stir for 8 minutes.
5.   Add tomatoes, tomato paste, spices, bay leaves, wine, salt and pepper.\
6.   Bring to a boil; cover reduce heat and simmer for 1-1/2-to 2 hours.
1.   Heat the butter in a skillet over medium-heat, when sizzling.
2.   Add the flour, whisk until the flour turns to a light golden brown.
3.   Pour in milk and whisk until thick 15-20 minutes, season with S. & P. and nutmeg.
4.   Remove from heat and whisk the yolks into the hot béchamel.
5.   Add cheeses and whisk until smooth: set aside

1.   In a preheat oven place eggplant in one layer on an oiled sheet-pan.
2.   Brush the top with oil, and bake for about 12 minutes.
3.   In skillet heat 2 tablespoon of olive oil when sizzling.
4.   Add zucchini slices, turning once, remove and blot with paper towels.

1.   Spread 3 tablespoons of olive oil on the bottom of large baking dish.
2.   Spoon the crushed tomatoes on the bottom of the pan.
3.   Season with salt and pepper.
4.   Place a layer of eggplant on top.
5.   Spread about 1/3 of the meat sauce over the eggplant slices.
6.   Spread a layer of zucchini seaso with salt and pepper.
7.   Then a layer of meat sauce.
8.   Finish with a layer eggplants slices, and the last of the meat sauce spreading evenly on top.
9.   Pour the remaining béchamel over the top spreading evenly with a spatula.
10.                Bake uncovered, for about 45-50minutes.
11.                 Remove, cool, cut into serving pieces.

ENJOY DAN:                                             BON=APPETITE!!

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