Friday, May 13, 2005

Semolina Lasagna with Spicy Amatriciana

Semolina Lasagna with Spicy Amatriciana (Adapted from CL)

For the pasta

1 cup all-purpose flour
1 cup semolina flour
1/3 cup water
2 tablespoons extravirgin olive oil
2 large eggs

For the sauce

2 bacon slices, cut crosswise into 1/2" thick pieces
4 cups thinly sliced onion
1 tablespoon extravirgin olive oil
4 garlic cloves, crushed
1/2 cup water
28-ounce can fire-roasted diced tomatoes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper

For assembly

2 ounces finely chopped fresh mozzarella cheese
1 1/2 ounces freshly grated Parmigiano-Reggiano cheese

To prepare the pasta

In a food processor, add both flours - pulse until combined. In a small bowl, whisk together water, oil and eggs. Turn on the food processor and slowly pour mixture through the food chute - process just until dough forms a ball. Scoop the dough onto a lightly floured surface and knead lightly to smooth out, about 5 times. Shape into a disk, dust dough lightly with flour and wrap well in plastic wrap. Set aside and let rest for 30 minutes.

Evenly divide dough into 6 pieces. During this process, be sure to keep the dough covered to prevent any drying. Working with one piece at a time, press portion into a flat narrow rectangle. Roll the dough into roughly a 20" x 4" rectangle - be sure to dust with flour and turn the dough over occasionally to prevent sticking. Lay pasta sheet flat on a lightly floured surface and cover. Repeat procedure with remaining dough portions to form 6 total sheets.

To prepare the sauce

In a large skillet, cook bacon over medium until crisp. Add onion, oil and garlic to drippings - sauté until browned, about 5 minutes. Stir in water and tomatoes - bring to a boil and stir in salt and pepper. Reduce heat and simmer until slightly thick, about 20 minutes.

Season a large pot of boiling water generously with salt (about 1 tablespoon per 6 quarts of water). Gently place 1 sheet of pasta into the pot - cook until done, about 1 to 1 1/2 minuets. Carefully remove pasta from water with a slotted spoon - lay pasta flat on a large baking pan lined with a damp towel. Cover cooked pasta sheet and repeat procedure with remaining pasta.

Preheat oven to 350

To assemble

Place the end of 1 pasta sheet on each of 6 individual baking dishes lightly coated with nonstick spray. Spoon 1 tablespoon sauce over each portion. Fold noodle over sauce. Repeat procedure 5 times, ending with sauce. Top each portion with 4 teaspoons mozzarella and 1 tablespoon Parmigiano-Reggiano. Cover each dish with foil coated with nonstick spray. Bake until the cheese melts and the dish is thoroughly heated through, about 10 to 15 minutes.

Makes 6 servings.

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