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    Parmigiano di Cipolla


    Source of Recipe


    notes from Marianne Esposito

    List of Ingredients




    Ragout:
    1 diced carrot
    2 sliced celery stalks
    1 diced onion
    olive oil
    3/4 lb. ground pork
    1/4 lb. ground beef
    1/4 lb diced cooked ham
    salt and pepper
    4 plum tomatoes
    2/3-1 cup dry white wine
    Bechamel:
    4 cups hot milk
    8 T butter
    1/2 cup flour
    1/8 t. nutmeg
    salt to taste

    2 lbs. onions sliced and separated into rings
    Flour
    Vegetable oil

    1# fresh mozzarella, diced
    Parmesan cheese

    Recipe



    Cook veggies in small amount of olive oil till soft. Add pork and beef and mix and cook for 45 min until thick
    (not too wet). Add salt and pepper. Core and dice tomatoes. Add with ham to ragout and cook down for 35-40 min. Add wine and cook covered on low until moisture evaporated.
    Bechamel:
    Melt butter. Mix with flour off heat. Add milk gradually and blend. Return to heat and cook constantly for 5-10 min.
    Onions:
    2 lbs. onions sliced and separated into rings
    Shake onion rings in brown bag with flour. Drop in hot oil and brown on both side. Remove from fat and drain.
    To construct (like lasagna):
    Coat bottom of pan with 1/4 bechamel. Top with 1/3 ragou mix. Top with 1/3 onions. Top with 1/2# diced
    fresh mozzarella. Continue layering with 1/4 Bechamel, ragout, onions. Sprinkle with Parmesan cheese.
    Continue layers of Bechamel, ragout, onions, another 1/2# fresh Mozzarella. Finish with remaining Bechamel and sprinkle with Parmesan.
    Bake at 350 uncovered for 30-35 minutes until crust brown.

 

 

 


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