Lasagna with Chicken Livers & Sausage
Source of Recipe
Internet
List of Ingredients
1 Med. Onion - red
1 Med. Onion - yellow
4 Cloves Garlic - chopped
4 Lg. Sage leaves - chopped
1 1/2 Tsp. Rosemary leaves - chopped very fine
5 Links Sausages - Turkey (Pork sausage may also be used)
1 Lb. Chicken livers - cut into large pieces
1 Cup Wine - white
1 1/2 Lbs. Tomatoes - fresh , peeled and chopped (1 28 Oz. can may be substituted - chop)
2 Tbl. Tomato paste
1/4 Lb. Fontina cheese, slice thinly and cut into small pieces
1/4 Lb. Montrachet or other goat cheese (ricotta may be used in a pinch)
1 Cup Milk
2 cups Bread Crumbs
1/4 Cup Olive oil - Extra Virgin
1 1/2 Lbs. Lasagna noodles
4 Tbl. Parsley - fresh and chopped
NOTE: This recipe is different from most lasagna recipes. The use of breadcrumbs in the stuffing may seem odd. Try it. If, after doing, so the results are not to your liking leave them out. It will still be delicious.
Recipe
PREPARING THE LASAGNA
Heat a large pot of water into which 2 Tbl. of olive oil has been added. Once the water is boiling, add 1/4 cup salt. Add the lasagna noodles. Cook for 6 minutes. Drain and place into a mixing bowl containing water, ice and 1/4 cup olive oil. This will keep the noodles from sticking together, and will also make them easier to work with later when assembling the lasagna.
PREPARING THE STUFFING
Slice and chop the onions and the garlic. Place in a large enough pot to hold all the ingredients for the stuffing. (everything but the lasagna) Add 1/4 cup olive oil, a three or four fresh sage leaves and the chopped fresh rosemary. (If fresh herbs are not available use 1 Tsp. of dry sage leaves and 2 Tsp. of dried rosemary.)
Saute the onions, garlic and herbs for 5 minutes. Add the sausages and cook for 10-12 minutes. Reduce the heat and remove the sausages. Cut the sausages into 1/2 inch rounds, and put them back into the pot. Add the chicken livers. Cook over moderate heat for 5-6 minutes. Add the wine and cook for 5 more minutes on high. Add the tomatoes, reduce the heat and simmer for 20 minutes.
Meanwhile place the Fontina and goat cheeses in a mixing bowl, add one cup milk and mix thoroughly, making sure to break up the cheeses as much as possible. Add salt and pepper to taste to the cheese mixture. Set aside.
ASSEMBLING THE LASAGNA
Drain the lasagna noodles, and leave pat dry. Put the hot stuffing mixture into a mixing bowl, and add cheese mixture. Mix rapidly so as to melt the cheeses. Add the bread crumbs, and three Tbl. chopped parsley. Mix thoroughly. Check the seasonings. Add salt and pepper to taste. Let the mixture stand for 10 minutes while the breadcrumbs absorb some of the liquid. If too stiff, add a bit of milk or olive oil, and mix.
Meanwhile oil the bottom of an ovenproof baking dish and place a layer of noodles on the bottom, overlapping the edges a bit. Add a second layer in the opposite direction, but placed so that some of the noodles are in the dish, and the remaining length is hanging out (These will later be loosely folded over to cover the stuffing). Spoon stuffing over the first layer of noodles. Sprinkle a small amount of olive oil in the mix, and then fold over the noodles to cover the stuffing (Note: as the noodles are folded, do not make a tight fit of it. Let some of the noodle loop above the layer as it is being folded over. this is easier to do than to describe!). Add noodles as necessary to cover all the stuffing. Add a second layer of stuffing, and then a last layer of lasagna noodles. Leave the edges loose. Cut into the noodles above the dish with a scissors so that some are turned up, and some to the side. Layer a bit of the leftover sauce on top, sprinkle with breadcrumbs, salt and pepper, parsley and drizzle oil sparingly over the top.
Bake for one hour at 350 degrees. Serve after letting the Lasagna rest for 5-10 minutes.
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