Two-Sheet Lasagna Verde

SAVORY

Jan 11

Spinach, Beef Bolognese, Béchamel Sauce, Parmesan, Nutmeg

Chef Rafiq Salim of Rolo’s | Queens

INGREDIENTS:

Spinach Dough:
2.25 kilograms spinach
960 grams whole egg
6.4 kilograms 00 flour
360 grams 00 semolina flour
37 grams salt

Béchamel Sauce:
552 grams unsalted butter
552 grams all-purpose flour
6.6 kilograms whole milk
276 grams diced onion
3 grams nutmeg
Salt

Beef Bolognese:
9 kilograms ground beef
50 grams nutmeg
100 grams garlic powder
150 grams onion powder
50 grams black pepper
200 grams salt
Corto TRULY 100% extra virgin olive oil
2 kilograms chopped onion
1 kilogram chopped carrot
1 kilogram chopped celery
125 grams chopped garlic
1 kilogram tomato paste
2 kilograms white wine
11.8 kilograms Jersey tomatoes
2 kilograms heavy cream
30 grams grated garlic
75 milliliters brandy
125 grams red wine vinegar

To Assemble and Serve:
00 flour
Grated parmesan
Nutmeg

METHOD:

For the Spinach Dough:
In a Vitamix blender, purée spinach and eggs until smooth. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add flours and salt. Mix on speed 1 until dough is smooth and elastic, approximately 18 to 20 minutes. Wrap in plastic and let rest at room temperature.

For the Béchamel Sauce:
In a large pot over medium heat, melt butter. Add flour and whisk until a blond roux is formed. Add milk, onion, and nutmeg. Lower heat and simmer 20 minutes, whisking often. Strain through a chinois. Season with salt. Let cool.

For the Beef Bolognese:
Heat oven to 400°F. In a large rondeau, add ground beef and sear. Strain off rendered fat and reserve. Season browned meat with nutmeg, garlic powder, onion powder, black pepper, and 175 grams salt. Set aside. In a separate large rondeau, heat oil. Add onions, carrots, and celery. Sweat until vegetables are mostly cooked through, approximately 8 to 10 minutes. Add chopped garlic and cook 2 minutes. Add tomato paste and cook additional 6 minutes, stirring constantly. Deglaze pan with wine and cook until liquid is reduced by one third. Remove mirepoix from heat and set aside. In two 6-inch hotel pans, evenly distribute tomatoes, cream, cooked mirepoix, cooked ground beef, and remaining 25 grams salt. Mix to combine. Cover with aluminum foil and braise 90 minutes. Remove from oven and add grated garlic, brandy, and vinegar. Cool pans over an ice bath while stirring frequently. Set aside.

To Assemble and Serve:
Heat wood-fired oven to 750°F. Set up a pasta machine to roll flat pasta. Starting at the widest setting, run the dough through successively narrower settings until it’s a scant 1/8 inch thick. Transfer the sheet to a lightly floured work surface and dust with 00 flour. Cut dough into two 5.5-inch by 10-inch rectangles. In a large pot over medium high heat, bring salted water to a boil. Blanch lasagna sheets 1 minute. Shock in ice water then gently dry. On a sizzle tray, lay 1 sheet of dough. Layer with ½ cup Béchamel Sauce, ½ cup Beef Bolognese, and 2 tablespoons grated parmesan. Top with second sheet of dough and additional parmesan. Place in wood-fired oven and bake 2 minutes, or until cheese has melted and edges are beginning to char. Slide lasagna onto a serving plate. Garnish with nutmeg and parmesan.

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