Benvenuto a The Dolly Sinatra Lodge !!!
In Beautiful Palm Springs, California
Lodge # 2400, Order Sons of Italy in America
(see the Upcoming Events box on our home page or the Lodge Calendar for details about our activities)
Cook 1 pound of pancetta strips, 1/2 onion diced, and some garlic with perhaps a dash of white wine, set aside. Warm a large pasta bowl in oven at 100F. Beat together 6 eggs, 12 tablespoons heavy cream, 3/4 cup Romano cheese, and 3/4 cup Parmesan cheese. Cook and drain 1 pound pasta. Add egg/cream/cheese mix to bowl; add pasta and toss. Add pancetta and toss. Sprinkle chopped parsley on top and serve immediately.
*1 to 2 cups olive oil
*lots of garlic (at least a few big scoops of crushed garlic)
*optional: 6 minced anchovy fillets (but not if using tuna)
*3 to 4 pounds of coarsely chopped tomatoes
*2 pounds sliced mushrooms
*12 oz. sliced black or green olives
*8 oz. large capers
*red pepper flakes
*Italian seasoning (basil, oregano, etc.)
*couple of bay leaves
*cup of cheap red wine
*2 lbs. pasta
*optional: four cans of white tuna in oil (but not if using anchovies)
*cup of grated Parmesan cheese
Layer everything in the order shown above except the pasta, the optional tuna, cheese, and parsley in a huge saucepan. A large sauterne would be best. Don't worry if the ingredients exceed the size of the pan as they will cook down. Cook everything on low heat with the lid on for at least an hour. Drink plenty of wine. Turn up the heat when boiling the water for the pasta (and add tuna at this time if that’s what you are doing). Fill a large pasta bowl about half way up with the pasta and cover with the sauce to about 3/4ths of the bowl capacity. Mix it up a bit, and cover with cheese and parsley. Reserve the rest of the pasta and sauce for midnight snacks and breakfast.
* 3 lbs. ground beef (can substitute 1/2 lbs. ground pork)
* 3 cups coarse bread crumbs
* 3/4 cup Parmesan cheese
* 3 large eggs
* Chopped garlic & onions
* 1 teaspoon oregano
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 cup chopped parsley
* 8 oz. tomato sauce.
Mix everything together and form into 28 patties, Fry until brown. Can also microwave for 5 min. in small batches if adding to sauce.
* 10+ cloves of garlic
* 6 small cans of chopped/minced clams
* 1 or 2 large cans baby clams
* Handful of oregano
* Handful of chopped, dried parsley
* 8 oz. bottle of clam juice
* little salt
* Olive oil
* Optional: bunch of sliced mushrooms
* Handful of Parmesan cheese.
Put inch of oil in big skillet; get warm; add garlic & oregano & parsley but don't brown. Add juice + liquid + clams; simmer at least 1 hour. Add mushrooms and or handful of grated Parmesan if desired.
* 2 lbs. sweet Italian pork sausage
* 1 cup breadcrumbs
* 6 large carrots
* 4 stalks of celery
* 2 large onions
* 8 oz. sliced mushrooms
* 3 large cans of tomatoes
* 5 eggs
* 2 cups Parmesan cheese
* 8 oz. of mozzarella
* 1 lbs. package lasagna
* 3 cans artichoke hearts
* Red pepper flakes
* 1/3 red bell pepper
* 1/3 green bell pepper
* 1/3 yellow bell pepper
* Olive oil
* Red wine
* Red wine vinegar
* Lots of garlic
First, prepare the sauce. Pour oil into a pot and sauté a heap of garlic. When brown, add the three cans of tomatoes and heat until almost boiling. Add lots of oregano, basil, salt, and pepper. Add a dash of red pepper flakes and about a cup or two of wine. Simmer with the lid off for a couple of hours, stirring occasionally.
In another pan, add some oil and brown up the sausages. Gently cook until just done. Set aside and allow to cool. Cut into slices. (Note: you can substitute small pork meatballs for the sliced sausages)
Slice the carrots, onions, celery, and the mushrooms. In another pan, add oil and sauté more garlic. When brown, add the carrots and the onions and cook for a while until nearly tender. Add the celery and the mushrooms and cook for a few minutes more. Season with salt, pepper, some red pepper flakes, and a generous amount of nutmeg. Remove from heat.
In a large pot, cover the bottom with a little oil, add some salt, and then fill 1/2 way with water. Bring to a boil and then add the lasagna (note that you'll probably not use all the noodles but you can save the remainder to slice up later for other dishes if you seal them up). Drop in the eggs and cook along with the noodles. Don't overcook either. Remove the eggs when done and then drain the noodles.
When the eggs are cool, peel and slice. Add to the veggie mix and stir up. Chop up the mozzarella and add that too. Chop up the artichokes and add. Add about a cup of Parmesan.
In a roasting pan, cover the bottom with a ladle of the sauce and then layer with some noodles. Put more sauce over that then layer on the veggies/egg/cheese. Take some of the sausage slices and sort over the veggies. Ladle some more sauce and then cover with another layer of noodles. Repeat process until you put on the last layer of noodles. Use any remaining sausage slices then cover with some sauce.
Cover the pan with foil and place into a 300 degree oven for an hour. While cooking, slice the bell peppers into long thin slivers. In a bowl, toss the slivers with some red wine vinegar and some olive oil. At the end of the hour, remove the foil and decorate with the drained pepper slices. Sprinkle on about a 1/2 cup of Parmesan. Recover with foil and cook for 20 more minutes.
You want to avoid using too much tomato sauce and too much cheese or otherwise it will taste like everyone else's lasagna. You also want to keep the top layer of the noodles from drying out; the foil will help but if the mixture is too wet, you may have to take the foil off for part of the time.
16 oz. package linguine
6 tablespoons olive oil
4 cloves of garlic, chopped
2 tablespoons of chopped red jalapeno chilies
1 cup dry white wine
2 tablespoons butter (salted)
24 uncooked\peeled\deveined large shrimp (intact tails optional)
24 slender asparagus, trimmed, diagonal cut into 1 1/2 inch pieces
2 tablespoons fresh lemon juice
3 3/4 packed cups of fresh basil leaves, "chiffonaded" (rolled up like a cigar and sliced thinly)
1/4 packed cups of fresh basil leaves, torn roughly
8 lemon thin wedges
Salt and pepper
* Cook pasta al dente
* Medium high heat oil in very large sauce pan
* Add and sauté garlic and chilies 1 minute
* Add and boil wine and butter 2 minutes
* Add shrimp, asparagus, and lemon, tossing until asparagus is just tender and shrimp is just opaque
* Dump mix into large pasta bowl, scraping everything
* Immediately add drained, hot pasta to skillet
* Add the chiffonaded basil leaves, season with salt and pepper, and toss for 1 minute until wilted
* Serve on plates garnished with basil leaves and lemon slices
2 large ripe tomatoes, chopped very finely (peel and seed if desired but not needed)
1 or 1.5 pound of uncooked shellfish (peeled and deveined if needed so they can be eaten whole)
1 tablespoon butter
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon chopped chives
1 teaspoon minced garlic
2 tablespoons minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream (like whipping cream)
1/2 pound of dry pasta
salt and olive oil
-Start heating salted and oiled water for pasta
-Heat butter in large pan
-Cook shellfish in butter alone for no more than 1 minute
-Add wine, shallots, chives, red bell pepper, garlic
-Simmer everything together for additional 5 minutes
-Remove shellfish and set aside
-Remove liquid from pan and add basil
-Add pasta to boiling water and after draining, keep in hot pan
-Put tomatoes into pan and cook down a bit if not peeled and seeded
-Add cream and cook down tomato\cream mix to about half the volume
-Add reserved liquid, mix, and then cook down to about half the volume again
-Add hot pasta and shellfish to pan, toss, and heat for 1 minute
NOTE: this is really a side serving rather than a single dish meal
serves 8 generously
NOTE: THIS IS INSANELY DIFFICULT BUT FABULOUSLY RICH
FOR THE RAGÙ
5 tablespoons, extra-virgin olive oil
3 tablespoons, unsalted butter
1 carrot – finely chopped
1 medium onion – finely chopped
1 celery rib – finely chopped
1 garlic clove – thinly sliced
1/4 pound, sliced pancetta – cut into quarters
1 pound, ground veal
1 pound, ground pork (not especially lean)
1/4 cup, tomato paste (2 1/2 oz.)
1 cup, whole milk
1 cup, dry white wine
1 teaspoon, salt
1/2 teaspoon, black pepper
FOR THE PASTA DOUGH
1 tablespoon, salt
1 cup, firmly packed spinach (1 oz. coarse stems removed)
4 extra-large, eggs
1/2 teaspoon, extra-virgin olive oil
about 4 cups, unbleached all-purpose flour
FOR THE BESCIAMELLA (WHITE SAUCE)
5 tablespoons, unsalted butter
1/4 cup, all-purpose flour
3 cups, whole milk
1 1/2 teaspoons, salt
1/2 teaspoon, freshly grated nutmeg
FOR ASSEMBLING THE LASAGNA
2 tablespoons, salt
2 tablespoons, extra-virgin olive oil
9 tablespoons, finely grated Parmigiano-Reggiano
RAGÙ (can be made 2 days ahead and cooled completely, then chilled, covered, then reheated.)
In a wide 6- to 8-quart heavy pot, heat the oil and butter over moderate heat until the butter is melted; then add and cook the carrot, onion, celery, and garlic, stirring occasionally, until tender but not browned - 10 to 15 minutes.
While vegetables cook, pulse pancetta in a food processor until finely chopped. When the vegetables are tender, increase the heat to high and stir in the veal, pork, and pancetta. Cook, stirring occasionally and breaking up any lumps, until the meat is starting to brown - 10 to 15 minutes.
Stir in the tomato paste, milk, and wine and gently simmer, uncovered, over low heat, stirring occasionally, until almost all liquid has evaporated but the ragù is still moist - 1 to 1 1/2 hours. Stir in the salt and pepper and remove from heat.
In a 4- to 5-quart pot, bring 3 quarts of water to a boil and add salt (1 tablespoon). Have ready a large bowl of ice and cold water next to the stove. Blanch the spinach in boiling water for 45 seconds, then drain it in a sieve and immediately chill the spinach completely in the ice bath. Drain the spinach and squeeze it dry in a kitchen towel, removing as much liquid as possible, then chop it very finely.
Stir together the spinach, eggs, and oil (1/2 teaspoon) in a small bowl until combined well. Mound 3 1/2 cups flour in center of a large cutting board (preferably wooden). Make a “well” in the center of the mound of flour and add the egg mixture into the well. Using a fork, beat the egg mixture, incorporating the flour a little at a time, starting with inside wall of the well and keeping wall intact by supporting the outside with your other hand.
When you have a thick paste that you can’t beat any more, and about half of the flour is incorporated, start kneading the dough with both hands, using the palms of your hands (t your fingers) and kneading in some of the remaining flour (from board). Once you have a cohesive mass (you will still have 1/2 to 1 cup flour unincorporated), remove the dough from the board and scrape the board clean with the pastry or bench scraper, discarding any leftover bits of dough and flour.
Lightly dust the board with clean flour and continue kneading until dough is elastic, about 8 minutes. (Dough will be firm). Wrap the kneaded dough in plastic wrap and allow it to rest at room temperature for 30 to 45 minutes. (Dough will soften as it rests.)
BESCIAMELLA (can be made 2 days ahead and cooled completely, then chilled, covered.)
In a 2- to 3-quart heavy saucepan, melt the butter over moderate heat. Whisk in the flour until smooth, then cook, whisking frequently, until pale golden brown - 4 to 6 minutes.
Meanwhile, in a separate 1- to 1 1/2-quart saucepan, heat the milk until it is just about to boil. Add the milk, 1 cup at a time, to the butter mixture - whisking constantly until very smooth. Bring the sauce to a boil, whisking, then cook it, whisking, for another 30 seconds. Remove the sauce from the heat and whisk in the salt and nutmeg. Cover the sauce with a buttered round of wax paper (buttered side down) and cool to room temperature, stirring occasionally.
Cut the pasta dough into 8 equal pieces. Cover 7 of the pieces with plastic wrap and pat out the remaining piece of dough into a flat rectangle. Lightly dust with flour. Set the rollers of your pasta machine on the widest setting. Feed the rectangle, a short end first, through the rollers. Fold the rectangle in half crosswise and feed it, folded end first, through rollers 7 or 8 more times, folding it in half crosswise each time, feeding a folded end first, and dusting with flour if necessary to prevent sticking.
Turn the dial to the next (narrower) setting and feed the dough through the rollers without folding, a short end first. Continue rolling once at each (narrower) setting, until the narrowest setting is reached. Lay the pasta sheet on a lightly floured surface to dry until slightly leathery but still flexible - about 10 minutes. Meanwhile, roll out remaining pieces of dough in same manner.
Trim the ends and cut the pasta sheets crosswise into-5-inch lengths, then cover with a barely dampened kitchen towel.
Position an oven rack in the middle position and preheat the oven to 375 degrees. Bring a 6- to 8-quart pot of water (about three-fourths full) to a boil and add salt (2 tablespoons). Have ready a bowl of ice and cold water next to the stovetop and add oil to ice bath. Drop 6 pieces of pasta into boiling water and cook until just tender, about 1 minute. Transfer with a slotted spoon to ice bath to chill, then transfer to clean kitchen towels, laying pasta flat, and pat dry. Keep the water at a boil.
Spread 1 cup of the ragù over the bottom of the lasagna pan (the ragù will barely cover the bottom) and sprinkle over 1 1/2 tablespoons of Parmigiano-Reggiano, then cover with cooked pasta (pieces can overlap slightly). Spread 1/2 cup besciamella over the pasta (layer will be thin).
Cook, chill, and dry remaining pasta, 6 pieces at a time, and layer it with the remaining ingredients, in the same sequence as above, 4 more times (first ragù, then cheese, pasta, and besciamella; the final layer of besciamella will be 1 cup). Sprinkle the top of the lasagna with the remaining 3 tablespoons cheese.
Bake the lasagna, uncovered, until the top is pale golden in spots and the sauces are bubbling - about 45 minutes. Allow the finished lasagna to stand for at least 10 minutes before serving. Alternately, the entire lasagna can be assembled 4 hours ahead and kept chilled, covered.