Recipes from Umbria, Italy

This week on What's for Dinner Joe calls from Umbria, Italy and shares some of the delicious recipes he has been enjoying while on his trip.

Lasagna

  • Fresh Made Pasta Sheets
  • Bechamel Sauce
  • Mozzarella
  • Pecorino Romano
  • Carrots, diced
  • Celery, diced
  • Onions, diced
  • Garlic, shaved.
  • Plum Tomatoes
  • Olive Oil
  • Parsley
  • Mushrooms

For the Fresh Pasta:

  • 4 cups of Flour
  • 5 Large Eggs
  • Salt

Create a well with 3 cups of the flour. Add the eggs, folding them in as you go. If needed add the reserved cup of flour. The texture should be silky and smooth. Form a ball with the dough and cover with a towel for about 15 minutes. Roll out the pasta very thin, it should be the size of your pan. Bring water to a rapid boil and dip the pasta sheets in the water for 30 seconds, remove and sprinkle with water.

For the Sauce:

Using olive oil sauté very finely diced carrots, onion, celery and prosciutto. Add plum tomatoes to the pot and cook everything down allowing all the flavors to blend. Meanwhile brown some ground pork in a seperate pan, drain off and then add to the sauce. Add fresh parsley and red wine, allow the wine to reduce. In a seperate pan lightly fry the shaved garlic. Once the garlic has been fried add the garlic and oil to the pot of sauce.

For the Bechamel:

Take your fresh béchamel sauce and fold in diced mozzarella and grated pecorino romano, whisk together until the cheeses are incorporated.

Assembly:

Sauce the bottom of the lasagna pan. Place one pasta sheet down, top with a layer of béchamel, not too thick, then add a second pasta sheet to the pan. Top the second pasta sheet with the sauce, finish with dollops of béchamel, thinly sliced mushroom and grated pecorino romano. Cook in a preheated oven until the sauce begins to boil. Allow the lasagna to rest for about 45 minutes. Serve with extra sauce.

Pasta with Walnut Pesto Sauce

  • Bechamel Sauce
  • Mushrooms
  • Onions
  • Walnuts
  • Extra Virgin Olive Oil
  • Pecorino Romano

Using a blender, blend the walnuts with extra virgin olive oil, pecorino romano and black pepper. Fold the walnut pesto into fresh béchamel sauce adding in the sautéed mushrooms and onions. Toss the walnut pesto sauce over pasta, add some red pepper flakes then finish by adding a little of the pasta water, toss again and serve.

Spinach Frittata

  • Onions
  • Fresh Spinach
  • Cherry Tomatoes
  • Eggs Goat Cheese

In a pan sauté the onions, spinach and tomatoes. Add the goat cheese to the pan until it begins to melt. Add the whisked eggs to the pan and finish in the oven.

Bean Salad

  • Chick Peas
  • Pinto Beans
  • Lentils
  • Pearl Peas
  • Rosemary
  • Parsley
  • Sliced Garlic
  • Salt
  • Pepper
  • Vinegar
  • Olive Oil
  • Julienned Carrots

Toss all the ingredients together and then top with the carrots before serving.

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