Al Forno Food

LASAGNA AL FORNO

Steps:

• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
• Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
• In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

PASTA AL FORNO

Steps:

• Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
• To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

AGNELLO AL FORNO

Steps:

• Layer onions, garlic, and potatoes in the slow cooker.
• In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
• Repeat with the remaining oil and meat.
• Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
• Top with the tomatoes and dot with butter.
• Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
• An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.

PASTA AL FORNO

Steps:

• Preheat oven to 375°. Coat 2 1/2 quart baking dish with cooking spray.
• Cook pasta; drain; rinse with cold water.
• In bowl, combine marinara, mozzarella, spinach or broccoli, cottage cheese or ricotta, 6 T Parmesan, salt and pepper. Stir in pasta and chopped, cooked chicken (or ground beef); transfer to baking dish.
• Stir together bread crumbs, Parmesan and oil; sprinkle over pasta. Bake until hot, 25-30 minutes.