AMAZING RECIPES
Calabrian
INGREDIENTS » 3 ¼cups 00 flour » ¾ cup semolina flour » 5 large eggs » 1 Tbsp dried Calabrian oregano (crushed finely) » 2 teaspoons olive oil » Pinch of salt BÉCHAMEL SAUCE » 4 Tbsp unsalted butter » ¼ cup all-purpose flour » 3 ½ cups heavy cream » Pinch of freshly grated nutmeg » 2 cloves roasted garlic » Salt and white pepper to taste
LASAGNA
MALVAGIO’S ITALIAN TRATTORIA & CATERING CO. TRICIA WHITNEY
LASAGNA SHEETS
On a clean surface, mix the flours. Make a well in the center. Add eggs, olive oil and salt into the well. Slowly incorporate flour with a fork, then knead 10–12 minutes until smooth and elastic. Wrap in plastic wrap and let rest 30–45 minutes at room temp. Roll out using a pasta machine or rolling pin into thin sheets (setting 7 on most pasta machines). Once sheets are rolled out, sprinkle Calabrian oregano and fresh basil onto sheets, fold in half and repeat the process of rolling pasta sheets. Cut into 9 x 13-inch sheets or to fit your pan. Dust with semolina to prevent sticking. You can now cook your lasagna sheets. Add to boiling salted water until al dente.
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