Neapolitan Baked Lasagne: Lasagne Napoletane
- 1 recipe Basic Pasta Dough, recipe follows
- 2 tablespoons salt
- 1 1/2 recipe ragu Napoletana, cooled, meat reserved for another use and sausages thinly sliced, recipe follows
- 3 cups ricotta
- 1/2 recipe cooled polpette (meatballs), recipe follows
- 11/2 cups freshly grated Parmigiano-Reggiano
- 1 pound fresh mozzarella, shredded
- Basic Pasta Dough (Pasta Sfoglia):
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 5 large eggs
Make the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into strips 5 inches wide and 10 inches long. Cover with a damp towel and set aside.
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop and cook the lasagna 1-minute in the boiling water. Drain, refresh in the ice bath, and drain again. Lay out on clean, damp towels.
In a 10 by 20-inch lasagna pan, layer the lasagna, beginning with 3/4 cup ragu, then a layer of pasta, then a layer of ricotta, then a layer of polpette and sausage, then a layer of Parmigiano and mozzarella. Use all ingredients. The top layer should be covered with cheese.
Bake for 1 hour and 15 minutes, until edges are bubbling. Let rest 15 minutes before slicing.Dough:
Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
Recipe copyright 2000, Mario Batali. All Rights Reserved.