George’s Ristorante Home Made Lasagna Verde

Summary

This is one of our most popular dishes on the Menu, because its simple and very filling. People love pasta and we do it home made.

Recipe Story

We call this Lasagna Verde because it made with spinach pasta sheets. At the restaurant we make the pasta by hand but at home you can pick the pasta sheets at you local store, or better yet come down to the restaurant

Recipe Details

Serves: 6
Difficulty: Hard
Prep: 1 Hours
Cook: 45 Minutes
Budget: $11-25

Ingredients

5 oz Cooked Spinach
3 whole eggs
1/5 Cup Water
3 Cups Flour (Five Rose Flour)
1/2 tablespoon Salt
2 tablespoons extra virgin olive oil
7 OZ Semolina
8 OZ Ground Veal
1 Oz Onion
1 Clove Garlic
Pinch Salt
Pinch Pepper

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Directions

1. Clean, wash, and blanch spinach in boiling water for about 15 seconds or just until wilted. Remove spinach from boiling water and plunge it into an ice water bath to stop the cooking. Drain thoroughly, squeeze dry in a kitchen towel and then puree in a food processor.
2. Combine flour and semolina on a large work surface in a mound.
3. Form a well in the mound and add the eggs, salt and oil.
4. Begin mixing with the fingers of one hand while using the other hand to push flour from the edges of the well into the egg mixture.
5. Continue mixing with one hand taking more and more flour from the interior of the well as you go and keeping the walls of the well intact with the other hand. At one point, the dough will be intact enough to fold the well over the dough so that you can continue mixing
6. Form the dough into a ball and knead for 5 minutes or longer until the dough is smooth and feels silky.
7. Transfer to a bowl, cover and refrigerate for one hour
8. Remove from the refrigerator and allow the dough to rest for about 15 minutes before rolling.
9. To finish pasta by hand roll it out with a rolling pin until quite thin (1/16 inch.) Cut the dough as desired.
10. To finish with a pasta machine, cut dough into quarters and form them into a rectangular shape that will fit in the pasta machine. Lightly dust the dough with flour and roll it through the machine, starting at the thickest setting. Then fold the dough once and roll it through the machine using the next thinner setting. Repeat this process until the pasta is the right thickness.
11. When the pasta is almost ready, take your Ground Veal, and mash it together with, the Onion, Garlic, Rosemary, adding in olive oil to keep the mixture moist. Cooking the veal for about 30 minutes in a frying pan be sure not to over cook or burn the meat.