Delicious combinations
Pasta al Forno
With Parma Ham and Parmigiano-Reggiano cheese
Wine suggestion: Reserva red Douro
Serves 4
For the tomato sauce:
1 medium onion, finely chopped
2 garlic cloves, peeled and crushed
75ml olive oil
Salt and pepper to season
3 x 400g tins of plum tomatoes
1 sprig of basil
For the meatballs:
250g minced pork
250g minced beef
75g salami, diced (optional)
125g fresh white breadcrumbs
2 medium eggs
5 tablespoons of grated
150g Parmigiano-Reggiano cheese
Salt to taste
For the pasta al forno:
100g Parma Ham
4 eggs, for boiling
1 packet of lasagne sheets (500g)
50g Parmigiano-Reggiano cheese, finely grated
250g Mozzarella, roughly torn into bite-size pieces
50ml olive oil (25ml for frying, 25ml for tossing with the pasta)
Preparation:
Preheat the oven to gas mark 4/180C. Make the tomato sauce by frying the onions and in the olive oil with the salt and pepper and when soft add the tinned tomatoes and basil. Bring to the boil and simmer for 30 to 40 minutes. Stir frequently, breaking up the tomatoes with a wooden spoon.
Mix all the ingredients for the meatballs together in a bowl. Roll into marble sized balls (wetting your hands may help you to do this).
Boil the eggs. Meanwhile, lightly fry the meatballs and Parma Ham in olive oil and drain them on kitchen paper. When the eggs are done, crack the shells and drop into cold water to stop blue rings appearing around their yolks.
Mix together the cheeses. Shell the eggs and chop them into rough pieces.
In a large lasagne dish, put a thin layer of tomato sauce followed by the lasagne sheets then cover with some more tomato sauce. Scatter over some of the meatballs, chopped eggs,mixed cheese and Parma Ham. Build the lasagne in layers until it fills the dish, finishing with a layer of tomato sauce and cheese. Bake for about 45 minutes or until golden brown and bubbling.
Serve the lasagne with mixed, dressed salad leaves.
