The Caffe Concerto at Schnucks Cooking Demonstration for March 21, 2015 was titled "Lasagna Throwdown." As always, the demonstration was held in the deli section of Schnucks in Cape Girardeau. Here are the recipes from the demo.
Rob’s Famous Lasagna
(original recipe by Rob Weeks)
8 oz. lasagna noodles
2 eggs
1 lb. mozzarella cheese
ground pepper
5 oz. Romano cheese
½ lb. salsiccia sausage
5 oz. Parmesan cheese
28 oz. tomato sauce
15 oz. ricotta cheese
Cook noodles according to package directions. Fry sausage until thoroughly cooked, drain, and crumble into tomato sauce. Stir and heat through. Mix ricotta with eggs and pepper. Shred mozzarella, Romano, and Parmesan cheeses. Spray 9x13-inch lasagna pan with nonstick spray. Layer one-third of noodles in bottom of pan, top with one-third of Ricotta mixture, one-third of sauce, and one-third of shredded cheeses. Repeat to create three layers in all. Bake at 350 degrees for 20-30 minutes.
++++++++++++++
Georganne & Tom’s Soon to be Famous Chicken Lasagna
(adapted from allrecipes.com)
9 lasagna noodles
1 and ¼ c. grated Parmesan
½ cup butter
1 tsp. dried basil
1 chopped onion
1 tsp. dried oregano
1 clove minced garlic
½ tsp. pepper
½ cup flour
2 c. ricotta cheese
1 tsp. salt
2 c. shredded cooked chicken
2 c. chicken broth
2 pkg. frozen chopped spinach
1 and ½ c. milk
1 TB chopped parsley
4 c. shredded mozzarella cheese
Cook noodles, drain, and rinse. Melt butter, add onion and garlic and cook over medium heat, stirring frequently, until tender. Stir in flour and salt and simmer until bubbly. Mix in broth and milk and boil, stirring constantly, for one minute. Stir in 2 cups of the mozzarella and 1/2 cup of the Parmesan. Add basil, oregano, and pepper. Set aside. Spread one-third of sauce mixture in bottom of 9x13-inch pan. Layer with one-third of noodles, the ricotta, and the chicken. Arrange another one-third of noodles over chicken and layer with one-third of sauce mixture, the spinach, remaining 2 cups mozzarella, and ½ c. Parmesan. Arrange remaining one-third noodles over cheese, spread evenly with remaining sauce and sprinkle with parsley and ¼ c. Parmesan. Bake 35-40 minutes at 350 degrees.
+++++++++++++++
Rob’s Favorite Zabaglione
(adapted from The Cooking of Italy cookbook)
5 egg yolks
2 TB sugar
1 egg
½ c. Marsala
Combine yolks, egg, and sugar and beat in a double boiler until pale yellow and fluffy. Gradually add Marsala and continue beating until mixture is thick enough to hold its shape. Serve with fresh berries.
+++++++++++++++
Prosciutto-Wrapped Breadsticks
(adapted fron Noblepig.com)
Spread chive and onion cream cheese spread over 16 slices prosciutto. Roll each slice around 2 breadsticks so that cream cheese sticks to them.
