Lasagna
Many years ago while living in New York City, I came across a recipe for lasagna that to me was the quintessential lasagna. The recipe by Ed Giobbi was in the NY Times. Ed Giobbi in the 60's was already a well known chef in the area. Perhaps his fame was more widely known than just NYC. I'd never heard of him. Click here to get his recipe.
I love this meal. Great flavors, a rich creamy sauce with freshly made marinara sauce. The marinara sauce is an enrichment to the Basic Tomato Sauce I published here.
For years this was my only lasagna. Good for breakfast, snacking or after school.
Then about a year ago one of our local restauranteurs, Sandy D'Amato published his recipe for lasagna in the Milwaukee Journal Sentinel. Sandy and his restaurant Sandford's have been recognized as one of the leading chefs and eateries in the Midwest. And that is way too modest.
However, now we are torn between Ed's and Sandy's. When I make one I have to make the other for a taste test. And since there are only two of us to enjoy the rewards of these two giant stars in the kitchen, a serving of 12 will last a couple of days.
The two recipes are dramatically different. Read 'em both. Giobbi's has a rich cream sauce. D'Amato's has lots of Italian cheeses. Giobbi's recipe has been around more than 30 years old. D'Amato's was published about a year ago. It's his family recipe.
Click here for D'Amato's recipe. Try both recipes. Let me know.
2 Comments:
Hurrah for Ed Giobbi's lasagna.....years ago while living in the Washington DC area, I made this recipe, somehow obtained from a James Beard article or book......it was superb, never forgotten lasagna...now, years later, I searched for that recipe in my files, and then online and was thrilled to find it.......thank you so much for printing it....I will also try Sandy's, one of these days.....now living in the country in the midwest, some of his ingredients are less readily available to me (the mascarpone is only found in the "big city")....I will change and adapt a bit on the Giobbi recipe, as I always do, but the basic meat and cheese and tomato sauce played against the bechamel sauce stays the same and is incomparable, in my mind, salute!!! Brenda
Thank you so much for posting this recipe! I lost my cookbook that had originally introduced me to this fabulous lasagna so I am so happy to have the recipe once again. It really is the best, by the way. I know Giobbi later came out with a low fat version but it is not nearly as yummy.
Caroline
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