His first dish is an entree for the winter holidays, and it's one of my favorites, Veggie Lasagna. He created the recipe, and I did my best to cook it up in my subtropical kitchen-on-the-dune. I'm glad to say it turned out well, and I was able to photograph the process before the hungry hordes gobbled it up.
Chef Riccardo's Veggie Lasagna:
3 red peppers, sliced
1 eggplant, cubed (Mediterranean or Japanese style both work well.)
100 gm (about 1 cup) sliced white or baby portobello mushrooms
2 medium onions, chopped
3 green or yellow zucchini, halved and sliced (I used both colors.)
1 bunch of asparagus
200 gm peas (7 oz.)
500 ml (one pint) bechamel sauce, homemade or ready-made
1 ball of mozzarella, sliced thin or grated
lots of grated Parmesan cheese
3 T. extra virgin olive oil
500 gm (one pound) lasagna noodles (homemade or commercial)
|Fresh pasta isn't too hard to make at home.|
Got everything ready? Follow along with me and let's make this!
Saute' the onions with the oil and add the mushrooms, then a few minutes later, the zucchini, red peppers, and eggplant. Cook, stirring occasionally.
|Most of the veggies.|
|The veggies, chopped and ready for the pan (except for that lazy asparagus!).|
|Blanched peas and asparagus, looking extremely green.|
|Sauteed and ready for layering. So colorful!|
|Bechamel sauce coming right up!|
And a big thank-you to Chef Riccardo for the best lasagna I've ever tried.