Remember the end ofThe Goonies, when the Goonies reunite with their parents and they’re rattling off all of the things that happened to them on their adventure? And Data says, “The octopus was very scary,” even though there wasn’t an octopus, though technicallythere was an octopus, it was just cut from the movie?
这就是解决史诗般食谱的感觉。当涉及到史诗般的食谱时，我的书架上的统治女王是南希·金博宝188bet西尔弗顿（Nancy Silverton）。她的frito派 -这是一个三天的过程— is still one of my proudest culinary moments. That recipe, like the one I’m about to tell you about, comes from herMozza at Home，一本食谱没有得到足够的赞美，可能是因为它与餐厅有联系，即使它是我架子上最好的食谱之一。（将其放在您的列表中。）
是什么使这本食谱如此宝贵（为什么我不能说有价值？）是Silverton的完美主义。对于这个茄子烤宽面条，这可能是我做过的最好的烤宽面条next to this one，仅在烤箱中的茄子变成褐色，您必须在烤箱地板上褐色以将其暴露于最大的热量。
It’s not enough to put garlic in the tomato sauce, you have to put twenty cloves, preferably sliced 1/16th of an inch thin on a mandoline (I sliced by hand and didn’t measure, don’t tell Nancy).
It’s not enough to flavor the tomato sauce with salt and pepper, you’ve got to add three tablespoons of Za’atar (okay, that step’s not hard, but it is unusual).
Take the cheese sauce. It’s not enough to just make a béchamel with butter and flour; you flavor it with onions, bay leaves, and a chili de Arbol.
And once you make the béchamel, it becomes a cheese sauce with the addition of not one, not two, but three cheeses: shredded mozzarella, fresh ricotta, and grated Parmesan.
在this stage, with your eggplant tomato sauce and your cheese sauce ready to go, you might think you could take a shortcut and just soak the lasagna noodles in hot water,Ina Garten style. But I figured, since I’d gone to all this trouble to follow Nancy’s directions, I should boil the noodles in a big pot of salted water, shock them in ice water, and then dry them on kitchen towels, as she instructs. So that’s what I did.
在last, it’s time to assemble the lasagna.
In goes a layer of reserved tomato sauce, on goes the lasagna sheets, then half the eggplant mixture, then half the cheese sauce. I mean…
You repeat, top with lasagna sheets, then spread on some reserved béchamel and sprinkle on lots of Parmesan. Into the oven it goes for 35 to 45 minutes and then, of course, you broil it for that perfect golden top.
在last, you have achieved the “rich stuff,” a vegetarian lasagna good enough for your holiday table.
Was it worth the hours it took to make? To quote a great man: “Down here, it’s our time. It’s our time down here. That’s all over the second we ride up Troy’s bucket.”
Which is all to say, make this and enjoy the adventure for the adventure’s sake. Even One-Eyed Willy would approve.
For the eggplants:
- 2large eggplants (2 to 2 1/2 pounds)
- 1cupextra-virgin olive oil
- 3 1/2茶匙犹太盐
- 1/2cup大蒜瓣（约20），剥皮并切成薄片Nancy says sliced 1/16th inch thick lengthwise, but if you can measure your garlic slice to that degree, I commend you.
- 128-ounce can crushed San Marzano tomatoes
- 1 1/2茶匙糖
- 1/2cuppitted small black olives
- 1/2teaspoonfreshly ground black pepper
- 1/4teaspoonred chile flakes
For the cheese sauce:
- 1/2large Spanish onion, halved and thinly sliced
- 4tablespoonsunsalted butter
- 1arbol chile pod
- 2bay leaves (preferably fresh)
- 1/4cupunbleached all-purpose flour
- 1夸脱whole milk
- 12盎司shredded low-moisture mozzarella (about 3 cups)
- 8盎司fresh ricotta (about 1 cup)
- 1/2cupfinely grated Parmesan
- 2extra-large eggs, lightly beaten
For the pasta and assembling the lasagna:
- 116-ounce package dried lasagna noodles
- 1cupfinely grated Parmesan
Preheat the oven to 500 degrees.
Prep the eggplants by discarding the tip and stem ends; then cut the eggplants into 1-inch cubes. Divide between two baking sheets. Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Toss and gently massage the cubes to coat the eggplants. Spread into a single layer. One batch at a time, place the baking sheet on the oven floor or lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over, tossing occasionally with a metal spatula. NOTE: this'll produce a lot of steam, so be careful when you open the oven door. Also: this might set off your smoke detector. Remove the baking sheet from the oven and season cubes with 1 teaspoon of the salt.
Combine the garlic and remaining 1/4 cup olive oil in a large Dutch oven. Cook until the garlic is soft and very light golden brown, stirring occasionally so it doesn't burn, about 5 minutes. Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly. Spoon out and reserve 1/2 cup of the tomato sauce. Add the roasted eggplants, olives, za'atar, pepper, and red chile flakes. Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes more. Add a splash of water (up to 3/4 cup) if the sauce is too dry and sticky. Taste and adjust for seasoning; then set aside.
现在是时候做奶酪酱了！将黄油，洋葱，智利豆荚和月桂叶混合在中等低温的中等厚底锅中。煮，经常搅拌，直到黄油融化，洋葱柔软但不棕色，大约10分钟，经常搅拌以防止洋葱变褐。加入面粉，不断搅拌，煮2分钟。逐渐加入1杯牛奶，不断搅拌。将热量提高到高，然后煮酱汁，不断搅拌，直到变稠。再加一杯牛奶，继续不断搅拌。将酱汁煮沸，然后加入剩余的2杯牛奶，不断搅拌。将调味料煮沸，将热量降低至低，然后煮沸，直到酱汁厚到足以覆盖勺子的后部 - 3至4分钟。
Turn off the heat and stir in the salt. Pour the sauce through a fine-mesh strainer into a medium bowl and discard the contents of the strainer. Ladle out 1 cup of the white sauce (this'll go on top of the lasagna later) and set it aside. Add the mozzarella, ricotta, Parmesan, and eggs to the bowl with the remaining white sauce and gently whisk to integrate the additions into the sauce.
Time to make the lasagna. Exhausted yet? Preheat the oven to 350 F.
Combine 6 quarts water and 6 tablespoons salt in a large soup or pasta pot and bring to a boil over high heat. Prepare an ice bath in large bowl and create a bed of clean dish towels.
要组装烤宽面条：将1/2杯保留的番茄酱撒在13 x 9英寸烤盘的底部。将3张烤宽面条放在锅的底部覆盖。加入一半的番茄茄子混合物（约2 1/2杯），然后将其均匀地铺在意大利面上。将一半的奶酪酱汤匙放在酱汁上，然后用另一个干净的勺子或刮刀将其推到边缘。将3张烤宽面条放在顶部。轻轻压下。将剩余的番茄和茄子酱倒在面食顶部。将剩余的奶酪酱倒在番茄和茄子酱上。将最后一层的意大利面放在奶酪酱上。
Using a rubber spatula, gently spread the reserved bechamel (white sauce) evenly over the top of the lasagna and sprinkle the Parmesan over the bechamel. Using a long sharp knife, cut the lasagna into 9 or 12 equal-size servings (this makes it much easier to serve later).
Place the lasagna on a baking sheet and bake in the oven for 35 to 45 minutes, until the edges are golden and puffed up.
Turn on the broiler and carefully broil the top of the lasagna until the top is golden brown all over. Keep an eye on it, so it doesn't burn.
Remove the lasagna from the oven and let it cool for at least 1 hour before serving (!!!). (That's Nancy's hardest step. See if you can pull it off. I think it helps the lasagna set.) Enjoy!