Explore More - 2018

MEDITERRANEAN RECIPE

MEDITERRANEAN RECIPE LASAGNE AL FORNO ALLA BOLOGNESE Made with a rich, slow-cooked red wine ragù, layered with creamy Béchamel and fresh egg pasta, lasagne al forno is classic Italian comfort food. This delicious recipe is served in Manfredi’s Italian restaurant on board Viking ocean ships. SERVES 6 For the Bolognese sauce: • 2 tbsp olive oil • 1 large onion, peeled and finely chopped • 1 carrot, finely chopped • 1 stick of celery, finely chopped • Salt and pepper • 1 lb (450 g) lean minced beef • 4 fl oz (120 ml) red wine • 1 pint (475 ml) passata (or one can tomatoes, sieved) • 5 fl oz (150 ml) water For the Béchamel: • 3 tbsp butter • 3 tbsp all purpose (plain) flour • 1 pint (475 ml) whole milk • 3½ oz (100 g) parmesan, grated • Salt and pepper • 7 oz (200 g) package fresh egg lasagne noodles To garnish: • Fresh basil METHOD 1 Heat the oil in a large, heavybottomed frying pan on medium and add the onion, carrot and celery. Season with salt and pepper and fry gently for 6-8 minutes until softened. 2 Add in minced beef, breaking it up with a spoon and allowing it to brown all over. 3 Stir in the wine and passata, then rinse the can out with 4 fl oz water and add to the pan. Cook until the liquid reaches a slow simmer. Turn the heat down, cover and allow to cook for an hour, stirring occasionally. 4 To make the Béchamel, gently melt the butter in a saucepan then, with a wooden spoon, mix in the flour. Continue to stir and cook the flour for a few minutes until pale and bubbling, then change to a whisk and slowly pour in the milk, whisking constantly. Turn up the heat to medium and continue to gently whisk the Béchamel as it thickens. Once thickened, turn off the heat and stir in ¾ of the grated parmesan. Season to taste. 5 Meanwhile, bring a large pan of salted water to boil for the lasagne and preheat the oven to 400°F (200°C). 6 Cook the pasta according to instructions, then drain (a drizzle of olive oil will prevent them sticking). 7 Assemble the lasagne in a large, deep dish, spreading a third of the Bolognese in a thin layer across the bottom of the dish, then gently top with about a quarter of the Béchamel, then a layer of noodles. Repeat the layers twice more, then top the last layer with the remaining Béchamel, and sprinkle with the reserved parmesan. 8 Bake in the oven for around 45 minutes until golden and bubbling. Allow to rest before slicing into portions. Serve garnished with fresh basil leaves. EXPLORE MORE 2018 | VIKINGCRUISES.COM 61