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Revamp this weekly family favorite. Lasagne Variation maybe?

post #1 of 2
Thread Starter 

Well I am trying to revamp a family favorite that we probably eat a few of times a month.  The family loves it but frankly I am getting tired of it.

 

Veal parmesan with Riggatoni.

I dust veal in flower then egg wash then bread crumbs.  Fry in a heavy skillet with olive Oil until brown on both sides.  I add tomato sauce let simmer for a bit then top with Mozzarella and cover till cheese melts.

 

The Riggatoni is what I am tired of as I never managed to get it the way I wanted.  I boil the pasta then drain, add garlic and butter and stir till butter is melted and coats the noodles.  Stir in Cream, Pancetta and Parmesan cheese. salt and pepper to taste.  Tends to turn into a bit of gluey mess but family likes it so I keep doing it.

 

So in an effort to change things up without killing the whole family menu I was looking for ways to revamp this family favorite.  I thought maybe a small lasagne served with each piece of veal but then thought it is almost to much sauce and cheese giving pretty much same treatment to Veal and Pasta.  Then I wondered is there a White lasagna? 

 

Anyway love to hear your thoughts and ideas on how to freshen this old standby up a bit.  Also any ideas on plating for this?  Currently it tends to end up TV dinner style. with a bit of zucchini done up in a ratatouille as a side

post #2 of 2

Yes there is a white lasagna. It could be seafood, florentine, vegetable, chicken Alfreddo style, or just 4 cheese and sausage.

     Try making each lasagna noodle an individual portion by stuffing in filling and rolling noodle like a jelly roll. I like this because everyone gets an equal size easy to manage portion .(and it looks nice ) You can even use the frozen lasanga sheets to do this. You can wrap and freeze each portion in plastic wrap for the future.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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