P+P recipe VIII: Ugly Delicious Edition
(i.) Prosecco Sausage Lasagne
Lasagne is tricky to make look good (is that even a proper sentence? whatever, my blog). Capturing those delicious layers of savory strata is no easy feat, and the above pic is my testimony to that. That said, the end results are well worth shoveling into your mouth, and this Prosecco lasagne may look fuggo but is one of the best versions I’ve ever had.
Now, I know Prosecco sausage isn’t exactly standard grocery store fare, so don’t worry if you can’t find it. Any kind of sweet sausage works, and you can always chug from a bottle of bubbly while adding a few generous dollops during preparation.
INGREDIENTS:
1 package Lasagne sheets, fresher the better
17oz béchamel (store bought is fine or you can make your own)
1oz grated parmesan
1lb sausage (any kind of sweet sausage, nothing too spicy or robust)
1 leek, or a big white onion
Salt & Pepper to taste
DIRECTIONS:
Sauté minced sausage, remove from the pan once browned, then season with salt and pepper. Slice the leek (or onion) and cook it in the rendered fat, adding the meat back to the pan once the leek is soft. Mix your béchamel with half of the parmesan, then start layering a baking pan with béchamel, sausage sauce, and pasta. Cover the last layer with béchamel and the rest of your parmesan. Bake at 375 degrees for 40 minutes or until golden brown.
Serves 4–6
(ii.) Frittata Sandwich
The frittata, like polenta, somehow got the Bon Appétit treatment in America, despite its very down-to-earth origins back on the boot. Frittatas were more or less designed to make optimal use of leftovers, and the frittata sandwich is still a popular student/worker’s lunch, as it’s heavy enough to hold you through the day.
Pretty much anything can go into a frittata: veggies, cheeses, meats, you name it. What separates the frittata from the omelette is that a) frittatas are either started in a cast iron skillet/oven-safe pan on the stovetop then finished off in the oven* and b) a frittata’s fillings are mixed with, rather than folded into, the eggs.
*you can also just stick to frying it
The frittata pictured above/below was made with eggs (duh), potatoes, onions, and various seasonings, then plopped between sliced ciriola bread — in other words, pretty basic. We skipped the oven finish but again, you do you. Here’s the standard how-to on making any frittata:
DIRECTIONS:
Whisk the frittata base of eggs and milk, then set aside. Sauté your veggies and meats until tender, then season as desired. Slowly pour in the frittata base, making sure the vegetables/meat are evenly dispersed. If you’re adding cheese, sprinkle it last. At this point you can either keep frying the frittata
OR
Transfer to the oven at 375–400 degrees. Bake for about 15 to 20 mins, or until the top and edges are golden.
Once it’s cooled, you can either eat the frittata as is or build a sandwich.
Quantities may vary depending on how many servings you’re going for, but generally 2 eggs per person is a good rule of thumb.
(iii.) Sarah’s Garlic Snow On Oily Purple Eggplant
This recipe comes from my friend Sarah, and believe me when I say my crappy photo does little justice to these easy, delicious additions to pretty much any meal (they’re also great as a stand-alone snack).
INGREDIENTS:
1 eggplant or more depending on how many servings you want
Fresh garlic (your mileage may vary but let’s just say I’m a walking vampire repeller)
Olive oil
Parsley, cilantro, or basil
Instructions, per Sarah: “Cut the eggplants in thin slices and grill them on a plate without oil. Once they are done, mince the parsley and the garlic or cut it in tiny slices. Place the eggplants on a plate, sprinkle with garlic and parsley then add a drizzle of oil in a circle — be sure to hit every slice. Let everything rest for 30min and you are done! Use garlic as much as you like. Multiple layers are welcome. This dish can be stored in the fridge for 3–4 days. You can do the same thing with bell peppers or zucchini, as they’re all are great in burgers, roasted bread and whatever bakery product!”
