Pairing: Pinot Noir

 


MAIN COURSE

Giussey Galperti’s Lasagna

 

This recipe comes from Marilyn’s close friend, Peter Bianchi, whose roots are second generation Italian. Giussey is 88, and the family matriarch, living in Dongo, Lombardia, Italy, a town on Lake Como where Peter often visits. She prepares her special lasagna for the primo piatti (first course) at family gatherings. It is rich and satisfying. Outstanding with a full-bodied Pinot!

INGREDIENTS

  • 1 box lasagna pasta (non-boil type)
  • 3 lbs hamburger
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 1 medium onion finely diced
  • 1 cup red wine
  • 3 cups marinara sauce
  • 2 cups béchamel sauce
  • 6 oz thinly sliced deli ham, cut in strips
  • 6 oz soft white cheese (like havarti), cut in thin slices
  • Grated fresh parmesan

MAKE THE RAGU

  • Sauté the diced carrot, celery and onion in olive oil until soft (10 min.)
  • Add ground beef and sauté until richly brown. (Drain off excess fat).
  • Add wine and marinara to meat.
  • Sauté partially covered until the liquid is reduced to a very thick sauce (1 hour or so).

MAKE THE BÉCHAMEL

  • 2 T butter
  • 2 T flour
  • 2 cups milk
  • Pinch of nutmeg
  • 1/2 ts salt

Combine the butter and flour to make a rue. Slowly add the milk and whisk and heat until it thickens; it will not be overly thick, however. Add nutmeg and salt, remove from heat and set aside.

ASSEMBLE

  • Fold 1/4 of the béchamel into the beef ragu.
  • In a 9 x 13 pan, spread 1/2 of the beef ragu.
  • Cover with one layer of no-boil lasagna noodles.
  • Layer thin slices of cheese over the noodles.
  • Sprinkle with parmesan.
  • Layer with half of the sliced ham.
  • Cover with 1/2 of remaining béchamel
  • Spread on remainder of beef ragu
  • Layer with no-boil lasagna noodles.
  • Layer with cheese; sprinkle on parmesan.
  • Layer second half of sliced ham.
  • Spread remainder of béchamel sauce. Note: Completely cover the noodles, tucking down any edges into the filling. If necessary, make a bit more béchamel! Lasagna is never completely precise in its layers.
  • Top with remaining white cheese and parmesan.
  • Pat 3 to 4 T butter on top.

Bake at 350 for 45 minutes until lasagna is starting to get golden brown and bubbly.
(Note: I cover loosely with foil for 20 minutes, and then remove for remaining 25 minutes or a bit longer.

Buon appetito!!

Serves 4 to 6



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PAIRING - AROMATIC WHITES

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PAIRING - PINOT NOIR

PAIRING - ROSÉ



2017-11-06T21:34:01+00:00