Archive for Wednesday, October 15, 2003

Careys cook up pasta on ‘Jayni’s Kitchen’

October 15, 2003


Join "Jayni's Kitchen" this week for "Homemade Lasagne plus Frank Carey's Fresh Pasta."

Host Jayni Carey and her husband, Frank, will prepare the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Egg Noodle Lasagne Jenny Racana Style


Meat Sauce:

2 tablespoons olive oil

1/2 cup onion, finely chopped

3 large garlic cloves, minced

1 pound Italian sausage

8 ounces lean ground beef

1 28-ounce can crushed tomatoes with added puree

3 tablespoons fresh basil, chopped, or 1 tablespoon dried basil

1 teaspoon dried oregano

1 to 2 bay leaves

1 to 2 teaspoons sugar, to taste

1 teaspoon fennel seed, coarsely crushed (optional)

1/2 teaspoon crushed red pepper (optional)

1/2 cup dry red wine

salt, to taste

Ricotta filling:

1 egg

1 15-ounce container whole milk ricotta cheese

1/3 cup fresh parsley, chopped

1/4 teaspoon salt

8 to 10 ounces wide egg noodles or pappardella

8 ounces whole milk mozzarella cheese, shredded

1/2 cup Parmigiano-Reggiano cheese, grated

2 tablespoons fresh parsley, chopped

Meat Sauce: Heat the olive oil in a Dutch oven over medium-low heat. Add the onion and cook until softened, then add the garlic and cook for about two minutes more. Set aside.

In a large skillet, brown the sausage and ground beef over medium heat breaking the meat up as it cooks. Drain off the juices into a fat separator and set aside. Add the meat mixture to the onion mixture in the Dutch oven.

Pour the crushed tomatoes into the Dutch oven. Stir in the basil, oregano, bay leaves and sugar. Add the fennel and red pepper flakes, if desired. Stir in the red wine. Add the meat juices from the fat separator. Cover the pan and simmer over low heat for about 1 1/2 hours, stirring occasionally. Add salt, to taste. Cool the meat sauce to warm before assembling. Makes about 6 cups of sauce.

Ricotta Filling: In a medium bowl, combine the ricotta, egg, parsley and salt.

When ready to assemble the lasagne, cook the egg noodles in a large pot of boiling, salted water. They should be tender, but firm. Drain well.

To Assemble: Spoon 2 tablespoons of the meat sauce and a tablespoon of olive oil into the bottom of a 13-by-9-inch or 13-by-10-inch baking dish. Using half of the noodles, lay them in swirled bunches in the baking dish. Spoon small dollops of half of the ricotta filling over noodles and sprinkle with half of the Parmigiano-Reggiano. Top with about 2 to 3 cups of meat sauce. Sprinkle half of the mozzarella cheese over the sauce. Repeat a second layer with the remaining noodles, ricotta, Parmigiano-Reggiano and meat sauce, topping with the remaining mozzarella cheese.

Cover the baking dish tightly with aluminum foil and bake the lasagne in a 375-degree oven for 20 minutes.

Remove foil and bake for 15 to 20 minutes more, until lightly browned and bubbly. Remove the lasagne from the oven and garnish immediately with 2 tablespoons of fresh parsley. Let stand for 15 minutes before serving. Serves six.

Italian Salad


1/4 cup white wine vinegar

2 garlic cloves, minced

1/4 teaspoon salt

6 tablespoons extra-virgin olive oil

1 14-ounce can artichoke hearts, drained and quartered

1 small sweet orange or red pepper, seeded and thinly sliced

1 large head romaine lettuce, rinsed and drained

1/3 cup Parmigiano-Reggiano cheese, grated

1/2 cup Sicilian green olives, pitted and sliced in half

8 to 10 sun-dried tomatoes in oil, drained and thinly sliced

herb or garlic flavored croutons

Combine the vinegar, garlic and salt in a bowl. Whisk in the olive oil. Add the quartered artichoke hearts and sliced pepper and stir gently to combine. Let the mixture marinate at room temperature for about 30 minutes.

Chop or tear the lettuce leaves into bite-size pieces. Place the lettuce in a large salad bowl. Add the artichoke and pepper mixture and toss gently to combine. Add the olives, sun-dried tomato and toss. Add the Parmigiano-Reggiano and toss again. Top the salad with croutons. Serves six to eight.

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