auld lang syne & new lasagna

Winter sunset over Cagliari

As the sun is setting on 2011, I find myself thinking of home. I imagine my girl-friends from Charleston donning fabulous, glittery dresses and  in their gorgeous way- welcoming everything new. I wonder what this New Year will bring for my dear brother and sister. I'm glad too, that I'll win the competition of calling Mom and Dad first. I'll enter 2012 six hours before my family. This year my parents are celebrating with some of our family's oldest friends, we've welcomed so many new years with them. As I thought of them, I realized this year Gus and I will be celebrating with Cagliari, a city that has welcomed thousands of new years herself. 

One of the things I love most about Cagliari is it's ancient history. We've swam in the sea that bore ancient gods and goddesses. We've seen irreplaceable artwork and incredible athletes. We have walked along Cagliari's street and been humbled by those who have gone before us. Most of all, we've eaten. The island boasts recipes that are thousands of years old- including Casu Marzu. If you can get your head around it, I'll admit- it's good. After all, recipes don't survive thousands of years if they're not worth eating. Sardegna is home to the most delicious cheeses, particulary Pecorino Sardo, a flavorful cheese made from sheep's milk. 

Gus preparing my first taste of Cazu Marzu!

Gus is already panicked for when we move home- "Where will I find Pecorino cheese?" I have never seen cheese disappear so fast. There are various types of Pecorino- Sardo, Toscano and Romano. Almost all Pecorino is made in Sardegna, including "Romano." While Pecorino Toscano is certainly made in Tuscany from time to time, it is made by a population that relocated there- from Sardegna. I was glad to tell Gus, a lot of Pecorino is imported to the United States. In fact, Wegman's yummy grocery stores sell it! So in celebration of old cheese and a new year- here is a recipe for lasagna. What would be better for tomorrow than a giant lasagna to share with friends or family? This is the closest I will come to replicating the Christmas lasagna we received!

Lasagna

The secret of the lasagna were lots of thin layers gently and expertly made. 

for sauce:

3-5 tomatoes

chopped fresh parsley

chopped fresh basil

1 onion

1 carrot, finely grated

2-3 cloves of garlic smashed and minced

8 ounces of sausage, casing removed

1 pound of ground beef

1 can of crushed tomatoes

1 can of tomato paste

1 bay leaf

salt and pepper to taste

two generous pinches of brown sugar (or cane sugar)

red wine

olive oil

for lasagna:

two packages of lasagna noodles (or about 30 noodles)

30 ounces of ricotta

1 and 1/2 cups of grated Pecorino

4 cups of mozzarella, grated 

2 eggs

To prepare sauce:

Quarter tomatoes and put into a small pot with carrot and top of onion. Cover sparingly with water. Season with salt and pepper and stir in basil and parsley. Put on stove and allow tomatoes to boil down.

In a large sauce pot, brown sausage and ground beef. Drain majority of grease. Use olive oil to saute onion for three-four minutes. Add garlic, saute one minute being careful not to burn. Add wine and stir. Add meats and stir one minute. Add crushed tomatoes, stirring well. Give a couple minutes and add paste, filling it's empty can half-way with water to get all of the paste out. Add to sauce.

When tomatoes have boiled down, remove top of onion and dump pot into sauce. Add sugar and bay leaf. Allow to boil and then turn to a low simmer uncovered. If sauce is becoming too thick, add a lid but I prefer a thick tomato sauce for this lasagna!

Mix ricotta with one cup of the pecorino. Stir in eggs.

Boil noodles about seven minutes.

In the bottom of a 9 x 13 put a thin layer of sauce. Top with five noodles overlapping each other. Spread a thin layer of ricotta mixture on noodles (remember you want lots of layers!) and top with small amount of sauce. Try not to press ricotta down, let it remain airy! Sprinkle mozzarella on sauce, but remember to save at least one cup of mozzarella for top of lasagna.

Place five more noodles on top of bottom layer and repeat- ricotta mixture, sauce, mozzarella. Build five-six thin layers! Alternate thicker layers if you'd like!

Spread a thin layer of sauce on top of lasagna and top with mozzarella and leftover Pecorino. Allow to cook for forty minutes.

The test here is inserting a fork into the center of the lasagna and seeing if it comes out warm!

Happy New Year!