Prosciutto, Pimiento and Chevre Lasagne
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Cooking time: 45 minutes for menu |
In Spain and Andorra stuffed pimientos are a popular starter. The roasted, red peppers are stuffed with a fish purée: tuna or salt cod, or cheese. One night I had planned on making pimientos stuffed with goat cheese and I had a few lasagne noodles left: this idea was born. It really was two heavy for a first course, so I expanded, added a bit of ham and some béchamel and here it is.
Prosciutto, Pimiento and Chevre Lasagna Time: 45 minutes
This goes together quickly with no-cook lasagne noodles. The Prosciutto (or any dry-cured ham) adds a robust flavor and goes well with the goat cheese but could easily be left out for a vegetarian version. The goat cheese I used was aged, with a thin, white edible rind. The creamy kind would work here as well. This makes enough for 2 meals and we'll finish it on Tuesday.
8 - 9 sheets 'no-cook' lasagna noodles
1 jar pimientos, roasted red peppers, 9oz, (280gr) or whatever size jar you get - more or less is fine
6 slices Prosciutto (5oz, 150gr)
5oz (150gr) goat cheese (chevre) the rest of the log we used on Friday, could substitute mozzarella
1 tbs olive oil
1 onion
2 cloves garlic
1 can crushed tomatoes, 15 oz (450 gr)
1 can tomato sauce, 8oz (220 gr)
1 tsp dried oregano
1 tsp dried basil
2 tbs red wine
2 tbs butter
2 tbs flour
1 cup milk, 8 oz, (250ml)
1/2 cup shredded cheese (2 oz, 60 gr)
Finely chop onion and garlic. Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender. Add crushed tomatoes, tomato sauce, herbs and red wine. Cover, reduce heat and let simmer until needed. In another medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce! Allow to cool for 5 minutes then stir in half of the cheese (1/4 cup). Cut Prosciutto into strips. Drain peppers and cut in wide strips. Slice the goat cheese thinly, 1/8" (.3cm).
Now you are ready to assemble: in an square, 9 X 9 (22 X 22cm) or oblong baking dish, 8 X 10, (20 X 25cm) or so...make the following layers:
1/2 tomato sauce
2 - 3 lasagne noodles, you may have to break one up to get good coverage
1/2 béchamel sauce
roasted peppers (pimientos)
2 - 3 lasagne noodles
1/2 béchamel sauce
goat cheese
ham
2 - 3 lasagne noodles
1/2 tomato sauce
1/4 cup shredded cheese
Cover and bake 400F (200C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Apple Crisp Time: 50 minutes
One of the easiest and best desserts of fall. The scent of apples baking with cinnamon brings back childhood memories of raking leaves and apple picking. Warm from the oven is perfect, with or without some vanilla ice cream or yogurt. Leftover apple crisp should be covered and can, but does not have to be, refrigerated. It will keep for several days and we have plans for it tomorrow night - and Tuesday if it lasts that long.
4 tart apples, Granny Smith are perfect
2/3 cup brown sugar
1/2 cup flour
1/2 cup rolled oats (oat meal) if you don't have any substitute 1/4 cup more flour
1 tsp cinnamon
1 tsp nutmeg
1/3 cup butter, plus a bit more for the pan
Butter and 8 X 8" (20 X 20cm) square baking dish. Peel and slice apples and spread in baking dish. Mix sugar, spices, flour and oats. Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles. Sprinkle over apples. Bake 30 minutes at 375F (185C), until top is bubbly. In this case we're baking at 400F (200C) for 25 minutes.
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Cooking Schedule:
45 minutes for menu |
When thickened, remove from heat and add cheese |
Cooking for Two? Or more?
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