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“Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center of a mound of 00 flour, in time to the music, and began teasing the flour into the sticky center. With a hand-cranked pasta maker, she rolled out the dough into long, silky-thin sheets, laid them out until they covered the entire table, then used a 'mezza luna' to carefully slice wide strips of pasta for a new dish she wanted to try that she called Lasagna Provencal, a combination of Italian and French cheeses, Roma and sun-dried tomatoes, Herbes de Provence, and fresh basil. It was a recipe for which she had very high hopes. Angelina started assembling her lasagna. She mixed creamy Neufchatel, ricotta, and a sharp, grated Parmigiano-Reggiano in with a whole egg to bind it together. She layered fresh pasta sheets in a lasagna dish, coated them with the cheesy mixture, ripped in some fresh basil and oregano and sun-dried tomatoes. She worked quickly, but with iron concentration. "I'm-a just a gigolo, everywhere I go...," sang King Louie. For the second layer, she used more pasta topped with Gruyere and herbed Boursin cheese. The third layer was the same as the first. For the fourth layer, she used the rest of the Boursin and dollops of creme fraiche, then ladled the thick, rich tomato sauce from the stove on top and finished it with a sprinkling of shredded Gruyere. She set it aside for baking later and felt a flush of craftswomanly pride in the way it had all come together.”

Quote by Brian O'Reilly

Book:Angelina's Bachelors
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Angelina's Bachelors

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Brian O'Reilly

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IngredientsVegetablesHerbsFood And WineItalian CookingItalian CuisineSun And MoonGeorgia GrayTorteSlice And Dice
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