Wednesday, January 23, 2008

Dinner tonight...

A 6 cheese lasagna - with an alternating beef/sausage fill (the beef fill is built around a wine base using San Marzano tomatoes and fresh shitake mushrooms, the sausage is built around a spicier balsamic using crushed tomatoes, heavy garlic, and crushed red pepper) - with a white sauce/cheese composite that includes an egg and an artery-clogging amount of Asiago, Mozzarella, Ricotta, Parmesian, and Romano - topped with a layer of deli sliced provalone as a cap. Everything is kept very separate through the process - so the final product should come out fairly complex.

40 minutes in the oven at 375... then uncovered at 400 for another 20.

I'm pairing in a reasonable napa cabernet.
Garlic bread, a salad of baby greens with a balsamic blue-cheese roasted pecan dressing, and a keylime cheesecake for dessert.

3 comments:

Karmadrome said...

San Marzanos own, but there is an enormous difference in flavor profile between one brand and another-do you know which ones you're using?

robyncz said...

Well. . . .

How was it?

GreatGoblin said...

hmmm... verdict delayed on a case of me being a moron...

i'll let you know