Let's travel Italy! Our take on Napoli lasagna, paired with Sicilian coil sausage, with a sweet focaccia of honey, brown sugar, orange, and grapefruit
Sicily is the HOME of SMOLDERING Mt Aetna and THIS genius, delicious sausage
The insanely ridiculously great Sicilian coil sausage
You've seen sausages (cured or pre-cooked) in packages, and cured or uncooked behind your butcher's glass, all arrayed like little sleeping flavor weaponry. There's so much great sausage in the world, and for good reason: When you've got to use all the parts of the animals on your farm, you grind up the bits and add in all kinds of flavorful goodness, wrap a case around it all, and make a Spanish migas, or chorizo burrito, or chicken and sausage gumbo.
Sausage is where sustainability and flavor go hand-in-hand. And, fork to mouth.
But Sicilian coil sausage is something else because, well, there's SO MUCH of it. It's wrapped up by your butcher in a gorgeous coil, and when you unwrap it, you're thinking you want to just keep it forever.
But it should and must be eaten.
- In your largest EuroCAST skillet (handle removed!), put the whole coil in a 450F oven for 15-20 minutes. It cooks fast.
- Let set and drizzle with olive oil.
- Drop some fresh thyme on top and serve with a strong mustard and garlic confit.
Deep Dish Eggplant and Spinach Lasagna
Look at that picture. Look at that EuroCAST pan.
You've never seen this before because it's NEW. It's the 10" EuroCAST square saute pan.
We'll have a special promotion for it soon, where EuroCAST customers will get a little love from us. You'll see.
This pan is a real humdinger. Perfect for a decadent deep, deep -- really deep -- dish lasagna. Thank goodness I lift weights.
- 1 large eggplant, cut into 1/4-inch slices roasted in a 450F oven for 15 minutes.
- On a large cookie sheet lined in foil, toss sliced eggplant with 4 T olive oil and 1 teaspoon kosher salt.
- Remove and tightly cover with foil until ready to use.
The rest of the lasagna
- 3/4 pound of fresh spinach sautéed in 3 T olive oil until wilted
- 1/2 pound shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 5 cups good quality tomato sauce (stay tuned on our Instagram feed for that secret -- and you ARE following us on Instagram, I know it, yes, don't disappoint me)
- 12 oz. full fat ricotta cheese mixed with 1 T fresh thyme leaves slightly minced.
- 1 box NO boil lasagna noodles
In your 10" square EuroCAST sauté pan (or grill pan which will do in a pinch until you get that incredible 10” square sauté):
- Spread 1 cup of tomato sauce on the bottom spread to cover.
- Cover with noodles. Depending on the size of your noodle, you might have to break apart, or halve the pieces to fit.
- Sprinkle with 1/4 cup of the Parmesan cheese
- Add all the spinach and then cover with 1 cup of the sauce
- Cover with another layer of noodles
- Now add the ricotta mixture. Use a spatula or an offset knife to spread it into the corners.
- 1/4 cup of the Parmesan cheese
- Cover yet another layer of noodles
- Sprinkle on 1/2 of the shredded mozerella
- Now, at last ... place all of the roasted eggplant, overlapping if needed.
- Now ladle over 1/2 of your sauce, or maybe a bit more than half.
- And then, yes. Noodles.
- Add remaining mozzarella
- Ladle about 1 cup sauce over that.
- Sprinkle on the remaining Parmesan
- Cover the square sauté pan tightly with foil
- And then stick this Oldsmobile in the oven.
- Mark down a few points in your smartphone fitness app for resistance training.
Bake 40 minutes in your 450F pre-heated oven until the top is hot lava and bubbling like a maniac.
Remove the foil and let the top brown for another 7-10 minutes. Remove from the oven and let set for 5-10 minutes before serving.
Now, what would you serve with it? Maybe ...
This is a Supreme Orange and Grapefruit Foccaccia, and it's supreme not just because it's great, but because the act of separating an orange or grapefruit into slices is called "supreming" it.
Sometimes there ain’t no time. So sometimes I cheat.
Here’s a genius trick I learned when setting up a kiddo’s birthday party where adults were also welcome. We needed little treats and snacks by the bar that weren't covered in ketchup or peanut butter.
We devised these grilled sheets of dough with all sorts of savory goodness on them. Sort of, I don't know, pizzas if you will. But way more sophisticated.
So we called it “foccacia". Why not. We can.
Many mouths needed feeding at that party, so we cheated with good quality pre-made pizza dough, thawed and ready to roll out to accept seasoning and toppings.
Here’s a sweet little version of that same thing. You can use these ingredients, or you can just let your imagination go all wildy crazily you.
- 1 ruby red grapefruit
- 3 blood oranges
- 2 navel oranges
- Section all but one of the blood oranges over a bowl and reserve the juices and mix into a cocktail. (What cocktail? If I were a drinking lady, I’d say toss that juicy goodness with 2 shots of vodka, some ice and dip that rim in a little granulated sugar spiked with a wee bit of cayenne. If I were a drinking lady. Which I ain't. But, you can.)
- Spread the dough out on your EuroCAST griddle.
- Drizzle a little oilive oil over the top and a dash of kosher salt.
- Spread out 3/4 cup of mascarpone cheese over the top, covering the edges.
- With the tines of a fork, poke the little sucker all over. A fine pricking.
- Sprinkle 2 T brown sugar over the mascarpone.
- Cover with the segmented citrus and 2 more T of brown sugar.
- Decorate with that third blood orange cut into slices.
- In a preheated 450F oven, cook until the bottom is browned and the cheese has started to brown and bubble.
- Remove and let set.
If you happen to have some honeycomb laying around, this would be a good time to use it. Just a few little nuggets of that golden crazy goodness, and dig in.
And have I mentioned this INCREDIBLE SICILIAN COIL SAUSAGE?? A few morsels of that is amazing alongside my faux-caccia -- uh, focaccia.