Paulette chose a fun Mission: Impossible theme for her dinner. She cleverly put together a fun invitation that was sent to us via email with these instructions:
Your mission should you choose to accept it, is to provide one course containing an ingredient that either you have not previously eaten or cooked with, but have always wanted to.
I think each participant completed their mission admirably. Our recipes our coming soon!!
For now, enjoy the candlelight tablesetting of our fine evening, and try not to drool over our savory dishes.
Individual Lasagna
(12 portions)
2 tablespoons olive oil
1 medium onion, finely diced
(about 1 cup)
Kosher salt and freshly ground
pepper
4 cloves garlic, minced
1 pound mild Italian bulk
sausage
1/4 cup tomato paste
1 (28-ounce can) crushed
tomatoes
1/4 cup chopped fresh basil
3/4 cup ricotta
3/4 cup freshly grated
Parmesan, plus more for topping
1 1/2 cups shredded
mozzarella, plus more for topping
Kosher salt and freshly ground
pepper
1 package wonton wrappers (at
least 48)
Preheat the oven to 375 degrees F.
In a large skillet over medium-high heat, warm the olive
oil. Add the onion, sprinkle with a little salt and sauté until softened but
not browned. Add the garlic and sauté until fragrant, about 1 minute longer.
Add the sausage, breaking up the clumps with your spoon. Cook until the sausage
is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2
minutes. Add the crushed tomatoes,
1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and
simmer uncovered, for about 15 minutes, stirring every now and then. Allow the
meat sauce to cool for about 15 minutes before building the lasagna. As the
meat sauce is cooking, prepare the ricotta filling. Stir together the ricotta, 3/4 cup Parmesan and 3/4 cup
mozzarella. Season with lots of pepper, about a teaspoon and set aside.
To assemble: I used individual ramekins, but you could also use a cupcake pan. Spray the cups with cooking spray. Place a wonton wrapper in each cup. Drop about 1 tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with another wonton wrapper. Finish each with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Pop them into the oven and bake for 20 minutes. Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily.
Fresh Ricotta Cheese
(makes about 1 cup of cheese)
4 cups whole milk
1/2 teaspoon table salt
4 tablespoons distilled white
vinegar or lemon juice
Line colander with four layers of cheesecloth or 2 layers
of food-safe paper towels and set over large bowl. Combine milk and salt in
microwave-safe glass bowl. Microwave on high heat until lightly bubbling around
edges, 2 to 4 minutes (milk should register about 165°F on an instant-read
thermometer). Remove from microwave, and stir gently for 5 seconds. Add vinegar
or lemon juice a tablespoon at a time and stir until milk separates into solid
white curds and translucent liquid whey. Let the mixture set for about 15
minutes.
Using slotted spoon or wire skimmer, transfer curds to
prepared colander, cover exposed top with plastic wrap, and allow to drain
until desired texture is reached. Store in covered container in refrigerator
for up to 5 days.
