Lasagna - Home Made is The Perfect Choice!

The best Lasagna is often prepared with passion investing a decent amount of time. It's easy to distinguish a good lasagna from a bad one. If properly done, this dish can be somewhat time intensive and probably not the best choice if you decide to prepare this dish in late afternoon. In my family, Lasagna is a traditional dish that we loved to eat along with a good glass of cabernet wine on weekends.

How to make a lasagna: 

In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Ingredients1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (8-ounce) bag shredded

There are many ways on how to make a good lasagna, you can choose what best works for you and apply your own method. I had the great opportunity to assist my mom in the kitchen while preparing a good lasagna for my friends and family.

Breath-Taking Orecchiette con Cime di Rapa

Orecchiette con cime di rape is the signature dish of the Puglia region of southern Italy. Orecchiette literally translates as "little ears". They look like little bowl shaped discs that are ideal for catching the wonderful sauce they are to be tossed with. 

Every village in the Puglia region has a special way of making them. It is worth the effort and expense to seek out the best orecchiette you can find to make this dish, but if necessary Barilla is the brand that makes orecchiette that are readily available at most supermarkets. I am aware that orechiette pasta cannot be found in many countries but sometimes it depends on luck and occasionally food stores come up with new stuff. 

My place in Singapore for example, I depend on public transport that carries me to the center of the city. Right there at ION shopping mal, there is an Italian store that sells authentic Italian products. Otherwise it’s almost mission impossible to get orecchiette in Asia.

This classic dish features cime di rape, also known as broccoli rabe in English, or sometimes referred to as turnip greens. I was able to find broccoli rabe at a local grocery store, but you may need to go to a local Chinese or Italian produce market. Make sure it is nice and fresh, your dish will be a real treat.

Ingredients:

2 bunches (about 2-3 pounds) broccoli rabe (damage $ 4.00)
2 cloves of garlic, minced
2 anchovy fillets, chopped (damage $ 3.50)
extra virgin olive oil
some salt
grated pecorino cheese (damage $ 3.50)
1 pound dried orecchiette pasta (damage $ 3.50)

First put a large pot of water to boil, add salt generously. Wash your broccoli rabe, and cut off any hard stems.  Put the broccoli rabe to boil in the salted water for about 10 minutes. When it is tender, remove it from the water with a slotted spoon, drain in a collander and set aside. You will use this same water to cook the pasta, so don't pour it out.

Next add the orecchiette to the same boiling water, and cook according to the package directions. You want the orecchiette cooked, but still al dente. While the pasta is cooking, you will prepare the broccoli rabe condiment for your pasta. In order to get the consistency I like, before heating the broccoli rabe with the other ingredients, I put it in the food processor and pulse it a little bit. You can coursely chop it to your desired consistency prior to using. In a large skillet heat about 1/4 cup extra virgin olive oil. Add the garlic, and stir until brown, I personally love to have lot’s of garlic. Then put the chopped anchovies and break them up with your spoon. Add the broccoli rabe to the skillet and stir well until all the ingredients have combined. You may want to add a little bit of salt, and perhaps a pinch of crushed red pepper flakes or some chilli padi (some fusion doesn’t hurt) 

When the pasta is done (usually 7 to 8 minutes), drain it, and add it to the skillet. Toss all the ingredients together over medium heat until they are well blended together. Add more extra virgin olive oil if needed. Serve your orechiette with a sprinkling of grated pecorino cheese on top, and enjoy with a nice red wine.

Buon appetito!