Monday, November 28, 2011

G.G. cooks Grossi Florentino Lasagne

It's actually been raining and coldish here at the moment. Odd weather. Sometimes, life does throw you some serious thunderstorms followed by months and months of dreary rain- that is certainly what it feels like at the moment.

I'm worried that the poor little garden will be flooded. I went out today in the pouring rain - (tried waiting for a break, but it never came!) to try to make sure the rhubarb and beetroot didn't have water pooling at the base. I made some little walls around them on the order of the gardening man who knows everything from the nursery, except now I'm a little bit disillusioned by the gardening man's advice - he seems to have been telling a few untruths.

Hopefully the rain doesn't drown the rest of the plants (they've been through enough)- what a funny thing to be worried about this time or year- usually we wouldn't expect this much rain until at least another month or so away.

When it is raining and awful, what better thing to do than eat comfort food? Not just any comfort food, solace in the form of Grossi Florentino lasagne?! Nothing. Maybe if you've been victim to a someone horrible, then comfort food may be good for you too, although I suspect it will only temporarily dull the pain. Perfection is eating leftover lasagne with a cup of tea and a book on the front verandah whilst watching the rain. I do have lots of photos but I'm not at home at the moment so can't upload the photos yet. I just wanted to get this out because I know rain is forecast later in the week and rain is the perfect time for lasagne.

Tea: T2 Tummy Tea- I've raved about it before, and I still love it very much.
Book: Barack Obama - Dreams from my Father. (Have been meaning to read this for a while but haven't yet- so now is the time. We don't have a bookshop here- well actually we only have a second hand bookshop which is okayyy but it's actually really driving me insane because it's all well and good to go book buying online but I like supporting local book shops and like having the whole experience.)

Recipe: This is served in Grossi Florentino and is Guy's mother's recipe which they try to make exactly as she does.(Lucky bastardo - having a mother to make him authentic lasagne)

Lasagne sheets
1 litre of bechamel sauce (you'll never forgive yourself if you don't make your own- I'll include the recipe soon) ( You will not be forgiven if you buy some premade. Simply not permissible!)
250 g of freshly grated parmigiano-reggiano

Sugo Bolognese
50 ml olive oil
1 large onion, finely chopped
2 cloves garlic
800 g minced beef
100 g minced pork
100 g minced chicken
1 tablespoon of finely chopped sage
1 tablespoon of chopped oregano
1 bay leaf
2 cloves, crushed
a grating of nutmeg
sea salt and freshly ground black pepper
200 g tomato paste
200 ml red wine
2 litres of beef stock

To make the sugo bolognese, heat the olive oil in a large pot and saute the onion and garlic over medium heat for 4-5 minutes until soft and golden. Add all the meat and saute for 10 minutes, stirring continuously, until well browned. Stir in the herbs and spices and season with salt and pepper. Add the tomato paste and cook for 1-2 minutes, then pour in the wine and boil to reduce by half. Add the beef stock and mix well. Bring to the boil, then reduce the heat and simmer gently for 1 hour.

When the sugo bolognese is ready, cook the lasagne sheets in boiling salted water until al dente (or follow directions if you are buying pre-made lasagne sheets, you may not need to cook at all). Drain and put into a bowl of cool water  with a few drops of olive oil to prevent the sheets from sticking together. Preheat the oven to 180 degrees.

Ladle a small amount of both sauces into an ovenproof tray. Cover with a layer of pasta. Ladle some more sugo over the pasta and drizzle over some bechamel sauce, then sprinkle with cheese. Continue to layer in this way until you reach the top of the tray, finishing with a layer of Parmigiano- Reggino. Bake for 30 and serve with a salad for main or some fresh crusty bread if serving with an entree.

The bechamel recipe will come soon- I promise!

2 fabulous comments:

SOL's view said...

The recipe sounds tempting. I shall have to experiment and combine it with my own bechamel from the lasagne recipe I currently use. Shopping day tomorrow!

Saby said...

I am in Good Mood today to try this one.

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