Ingredients
Equipment
Method
Lasagne al Forno:
- Prepare the Meat Sauce (Ragu): Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.2 tbsp olive oil, 1 medium onion, 2 cloves garlic
- Add ground beef (or beef and pork mix) to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat.1 lb ground beef or a mix of beef and pork
- Pour in the red wine (if using) and simmer until it largely evaporates. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1-2 hours, stirring occasionally, to allow flavors to meld. The longer it simmers, the better it tastes!1 cup red wine, 28 oz crushed tomatoes, 6 oz tomato paste, 1/2 cup beef broth, 1 tsp dried oregano, 1/2 tsp dried basil, Salt, freshly ground black pepper
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.1/2 cup unsalted butter, 1/2 cup all-purpose flour
- Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season with a pinch of nutmeg and salt to taste. Remove from heat.4 cups whole milk, Pinch nutmeg, Salt
- Cook the Lasagna Noodles: Cook lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper or a clean surface to prevent sticking.1 lb lasagna noodles
- Assemble the Lasagne: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the baking dish. Arrange a layer of cooked lasagna noodles over the sauce.
- Spread a layer of ricotta cheese over the noodles, followed by a generous layer of meat sauce, then béchamel sauce, a sprinkle of Parmesan, and a sprinkle of mozzarella.15 oz ricotta cheese, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese
- Repeat the layers: noodles, ricotta, meat sauce, béchamel, Parmesan, mozzarella. Continue until all ingredients are used, ending with a generous layer of béchamel sauce, Parmesan, and mozzarella on top.15 oz ricotta cheese, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese
- Bake: Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Let it rest for 10-15 minutes before serving.
Struffoli:
- Prepare the Dough: In a large bowl, combine flour, sugar, salt, and lemon zest. Make a well in the center.2 cups all-purpose flour, 2 tbsp granulated sugar, 1/2 tsp salt, 1 tsp lemon zest
- In a separate bowl, lightly beat the eggs. Add the melted butter and limoncello (if using) to the eggs. Pour the wet ingredients into the well of the dry ingredients.3 large eggs, 2 tbsp unsalted butter, 1 tbsp limoncello or orange liqueur
- Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
- Form and Fry the Struffoli: Divide the dough into several smaller pieces. Roll each piece into a thin rope, about 1/4 inch thick. Cut the ropes into small, pea-sized pieces (about 1/4 inch each).
- Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).Vegetable oil
- Fry the struffoli in small batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and puffed. Use a slotted spoon to transfer the fried struffoli to a plate lined with paper towels to drain excess oil.
- Make the Honey Glaze: In a saucepan, combine honey, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 2-3 minutes until slightly thickened.1/2 cup honey, 2 tbsp granulated sugar, 2 tbsp water
- Assemble and Decorate: In a large bowl, gently toss the fried struffoli with the warm honey glaze until evenly coated.
- Arrange the glazed struffoli on a serving platter, shaping them into a mound or a ring. Decorate immediately with rainbow sprinkles and chopped candied citrus peel.Rainbow sprinkles, Candied citrus peel
Baccalà alla Livornese:
- Prepare the Cod: Ensure your salt cod is properly desalted according to package instructions (typically 24-48 hours of soaking, changing water frequently). Pat the desalted cod dry with paper towels. Cut it into 2-inch pieces.1.5 lbs salt cod
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add thinly sliced onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.3 tbsp olive oil, 1 medium onion, 2 cloves garlic
- Simmer with Tomatoes: Add the diced tomatoes (undrained) and white wine to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly.14.5 oz diced tomatoes, 1/2 cup dry white wine
- Cook the Cod: Gently place the desalted cod pieces into the sauce. Add the black olives and capers. Bring the sauce back to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the cod flakes easily with a fork. Be careful not to overcook.1/4 cup black olives, 2 tbsp capers
- Finish and Serve: Stir in the fresh chopped parsley. Season with salt and freshly ground black pepper to taste, keeping in mind that salt cod retains some brininess. Serve hot, perhaps with crusty bread or polenta.1/4 cup fresh parsley, Salt, freshly ground black pepper
Notes
Leftover Lasagne al Forno can be stored and frozen. Struffoli is best enjoyed fresh, while Baccalà alla Livornese can be gently reheated.
