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Marinara Sauce for Ed Giobbi's Lasagna The New York Times Magazine Craig Claiborne with Pierre Franey Yield: Six to eight cups 1/2 cup olive oil 4 cups coarsely chopped onions 2 small carrots, cut into rounds (about 1 cup) 4 cloves garlic, finely minced 8 cups canned Italian plum tomatoes Salt and freshly ground pepper 1/4 lb. butter 2 tsp. dried oregano 2 Tbsp. chopped fresh basil or 2 tsp. dried Heat the oil in a large skillet and add the onion, carrot and garlic. Cook, stirring, until the vegetables are golden brown. Put the tomatoes through a sieve, pushing pulp through with a wooden spoon. Discard seeds. Add puréed tomatoes to vegetables and add salt and pepper to taste. Partly cover and simmer 15 minutes. Put sauce through a sieve and push solids through with the wooden spoon. Return sauce to the skillet and add remaining ingredients. Partly cover and simmer 30 minutes longer. Note: this was obviously written before the advent of food processors. Adjust accordingly. |
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Ed Giobbi's Lasagna with Ricotta The New York Times Magazine Craig Claiborne with Pierre Franey Yield: 8 or more servings 1 lb. ricotta cheese 3 eggs 1 cup grated Parmesan cheese (or use half Parmesan, half Pecorino) 2 Tbsp. chopped parsley Salt and freshly ground pepper 1 recipe of Ed Giobbi's Lasagna Blend the ricotta, eggs, cheese and parsley. Add salt and pepper to taste. Follow the recipe for lasagna exactly, but include layers of the ricotta mixture also between the layers of pasta. |
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