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  • I am Scott, How snowy.

  • And I'm Angie a Rito.

  • And we are the chef owners of Don and the restaurant in the West Village.

  • We're both really passionate about Italian American food, and we basically put our own twist on a classic Italian dishes such as Sonya.

  • Instead of doing a traditional layer lasagna, we do basically like pinwheels.

  • Angie was looking at a picture on instagram of like cinnamon buns or something.

  • A lightbulb went off in her head and she was like, Oh, be cool if we could make was on you in that form and it ended up being a really smart idea and also growing up, we would eat lasagne and everybody always wants, like the crispy ends, which is usually typically only the four corners.

  • But when you cook it like this, the entire top gets really crispy.

  • It's like the perfect bounce.

  • Everybody gets like a crispy part, and then the soft part, and it's much lighter because it's not compacted, like a traditional way we make the lasagna.

  • Here is we take fresh pasta sheets that we make in house way.

  • Cook them briefly in boiling salted water, cool them down, then we spread a layer of Mechem ella on top.

  • On top of that, we add a layer Parmesan cheese, a good amount of mozzarella cheese.

  • We had a second layer of pasta.

  • On top of that, we put a generous helping of our Bolognese sauce, which sort of like a typical villain.

  • Easy, but we had a couple of unique ingredients to it.

  • We had Italian sausage on Chett.

  • We had some result of tomatoes after we spread the layer of Bolognese A.

  • We add a small layer of fresh smell at the top to sort of seal the role closed once we roll it up, and at that point you roll it sealer closed.

  • Uh, cool it down, and then we slice it into pinwheels and replace the pinwheels in a casserole dish with some Rosana tomato sauce, some dollops of fresh robe.

  • Eola cheese.

  • We decided to use Rovio cheese instead of ricotta cheese, which is typically used in most lasagnas because it has a tanginess to it, and it's also it has a very light texture, so it makes the dish overall.

  • Come off is a lot lighter.

  • We put in a foreign interview oven for about 12 to 15 minutes.

  • When we take it out of the oven, we finish it with olive oil on fresh chopped parsley, and that's the process.

  • Our style of food is a new take on Italian American food, like a modern Italian American restaurant feel like.

  • Especially in New York City.

  • You know, the markets a little bit saturated with time, American restaurants.

  • So we wanted to do something unique and different.

  • There are a couple sort of iconic restaurants in New York, you know, Don Antonio, Don Pepe, and it's always a man's name.

  • So this is sort of like, you know, it's supposed to be a little bit cheeky what it's like.

  • I'm the matriarch.

  • We're both really passionate about what we d'oh and we both.

  • I don't think I could see ourselves doing anything else, and this allows us to do it together.

I am Scott, How snowy.

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B1 INT italian crispy layer cheese lasagna fresh

This Remix on Classic Lasagna Is All About the Crispy Edges | Food Skills

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    林宜悉 posted on 2020/03/31
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