How To Make Don Angie's Famous Pinwheel Lasagna (Lasagna for 2)

now before we jump into making the famous don angie pinwheel lasagna currently the hottest and hardest to get lasagna in new york city we first have to make and chill the bechamel and the bolognese i want to thank our sponsor today cometier but more on them later for now this recipe starts a day in advance this is don angie one of the hottest restaurants in new york city you simply just cannot get a reservation i've been there once and it is one of my favorite restaurants they're known for their inventive takes on italian american classics which earn them michelin star so today we'll be cooking from this cookbook italian american by scott tasinelli and angie rito the power couple behind don angie and this is my favorite book i've never ripped through a cookbook with such excitement that broke me out of a feeling that i should only teach regional italian classics and allowed me to realize what it means to cook italian american and to make a dish your own they have many show-stopping items at don angie but the star attraction is this pinwheeled lasagna is designed for two which we'll be making today and there are several elements to this recipe we need to make so we're just gonna take it one element at a time but this book should be required reading for all of you now let's just jump into the italian sausage bolognese which starts with onion garlic celery and carrots we're basically just going to take them and we're going to roughly break them down and get them into a food processor i know a lot of you'd be like well why do i have to chop them up if we're going in a food processor it's just going to blitz them up better can't just throw whole carrots and onions in there and expect it to come out the way you want it so we're just going to get them in the food processor pulse them until they break down into about the size of rice we kind of want them to match the texture of the ground meat that we're going to be using in the bolognese now typically for a bow and ase what's required is the inclusion of pancetta either a beef or a veal a pork white wine milk and very little tomato so with that their recipe taking a little bit more of an italian american spin the center focus is going to be on italian sausage and veal about one pound of each and then we're going with about four ounces of pancetta which is typical in a bolognese and this is already ground up we're just gonna blitz this into the food processor we just used and then we have all of our ingredients ready to go in to get cooking just add that to the food processor and break that down until it's about the same consistency as the ground veal and the ground sausage then we're going to take two cans of whole peeled tomato usually i'll run them through a food mill but for this we can just throw them into the food processor and break them down until they're our puree that's what we got we got our meats our vegetables our tomato we've got some tomato paste a little white wine some whole milk and a star nice they add it because they say it adds a meatiness to meat and i'm not a big a nice flavored guy but when i made it it does really add something that i almost didn't want to like but you just do it works it definitely adds a nice little thing that if you would think about trying this without adding this i'd say just add it first see if you like it if you don't like it the next time you can omit it let's head on over to the stove so we want to get a heavy bottom dutch oven on the stove on about medium heat we want to get a little bit of olive oil to coat the bottom of the pan and then we're going to get the veal and the sausage in we're going to season with salt and we're going to use a flat bottom wooden spoon and stirring frequently we're gonna break up that meat into little bits and we know when we do this that ground beef is first going to release water and start boiling like you see here you'll be able to hear a boiling sound at this point and at this stage you're just cooking it to evaporate all of that moisture so that we can then move into a second phase of frying the meat which you will also be able to hear the sound will go from that boiling sound to a frying and popping sound and then we're just going to cook this until the meat browns nicely we want to see a little bit of fun developing on the pan but i am noticing that the fond is developing on the bottom of the pan faster than the meat is browning which i don't love so i'm gonna take a little bit of wine i'm gonna deglaze that bottom of the pan just to buy me more thyme and once there's enough fan developed on the pan and the meat's nice and browned i'm gonna take a slotted spoon and just sort of get the meat out of the pan and then we're gonna go in with the pancetta we're just gonna break that pan shut up probably gonna lower the heat down slightly and we just wanna render out the pinch out of fat and release that into the pan and brown the pancetta and once that fat is released and the pancetta starts to brown then we want to add our vegetables and there's all this moisture from those pureed vegetables that's going to help deglaze and pick up all those brown bits in that fond on the bottom of the pan so you want to go in with the vegetables and mix that in and you want to cook the vegetables for about 10 to 15 minutes and again we want to cook the moisture out of the vegetables and then start to develop a little bit of color on the bottom of the pan so once that moisture has cooked off and the vegetables begin to brown a bit then we want to go in with a half cup of the tomato paste we want to work that tomato paste into the vegetables we want to brown it we want to activate it we want to let it cook for about five minutes get it really well incorporated into the vegetables and start to caramelize on the bottom of the pan and once we cook the vegetables and the tomato paste for about five minutes and we've got a nice fond developing of the pan then we can deglaze with about a cup of the white wine pick up anything left that's stuck on the bottom of the pan return the meat back into the pan get it mixed up into the tomato paste then we're just gonna add two cups of milk we're gonna get that worked in then we can add our pureed tomato and we can get that star anise in there and then we just wanna bring that up to a simmer we wanna drop the heat down and we wanna cook this on a very low simmer for about two hours so now that the sauce is on the stove simmering we can get started on the bechamel again both of these things need to be cooked ahead of time and cooled if you make these pinwheel lasagnas with the bechamel and the bolognese hot it's going to be very difficult to do so we're going to get this done ahead of time and we're going to make a really flavorful bechamel the way they do their bechamel is a real kind of chef way to do it by infusing the milk and the butter with all these delicious flavors some garlic some shallots some bay leaf some black peppercorn some thyme all of these things are gonna bring a really intense flavored bechamel that's gonna take this thing to another one so first we just need to chop up some shallot and some garlic take a shallot and we just want to cut that thin we don't want it too thick we want it to cook fast and infuse into that milk we're gonna smash a couple cloves of garlic and then we're gonna get two cups of milk measured out and then we've got all of our ingredients and then in a pot we're gonna get it on about medium heat and we're gonna melt in one stick of butter and i'm stirring the sauce constantly to make sure nothing catches to the bottom of the pan and burns once that butter is melted we're gonna add some thyme we're gonna add a quarter teaspoon of whole peppercorns a bay leaf the shallots and the garlic and we're just gonna cook that until the onions and the garlic have softened and are translucent then you want to add a half cup of flour and you want to work that in and what you just made was a roux and then cook that until it turns a nice golden brown and the raw flour flavor is cooked out about five minutes once you've reached that stage then you want to start to slowly incorporate the milk their recipe calls for two cups but i found two cups made it too tight of a bechamel so i added maybe another cup cup and a half to loosen it out hit it with some salt and we just want it to be a little ribbony as it flows off of a spatula then we want to cool it strain that to a fine mesh strainer to filter everything out from the bechamel and then we're going to put it into an airtight container and store it in the fridge overnight now before we move forward i got to make sure you're drinking good coffee thanks to our sponsor today cometier cometier is a pour over quality coffee from some of the world's best specialty coffee roasters brewed 10 times stronger and delivered in frozen recyclable aluminum capsules the brewed coffee is immediately flash frozen into these 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back into the rest so now while we're waiting we might as well bang out the pasta dough and give it some time to rest overnight so we're gonna get started making the don angie northern style egg pasta dough it's got seven to nine egg yolks one whole egg and it uses one cup of double zero flour and then one cup of durum wheat semolina flour and the advice i'm making it in a stand mixer which i'm going to do so we just go on with a cup of each flour get that mixed up and then we're going to toss that whole egg into the mix then we're gonna get the stand mixer on and we're gonna slowly add one egg yolk at a time sort of replicating the the well method of making pasta dough where you're slowly working in the egg yolk into the dough now they said that this dough should come together when squeezed and be a little dry but this is definitely too dry i know that for a fact so i'm just gonna wet my hands get the dough out onto the board and just work the moisture from my hands into the dough and then we're gonna get it wrapped and we're gonna let that rest overnight in the fridge it's been two hours we now have to put the finishing touches on the bolognese see it's nice and thick and this is sort of what we want we need something that's gonna be contained we need a few finishing touches we're gonna give it a taste i think the salt is good for now i'm gonna add a few other green ingredients that they call for one of which is being a touch of fish sauce about a teaspoon or two so i'm just gonna do a little bit of lemon just like a little quarter of a lemon to bring back some fresh acidity and they add sugar to their sauce but i really don't think it needs any sugar those bianco dinopoly tomatoes are so sweet and delicious that i'm not going to add any one more taste my fresh lemon juice really adds a nice thing a little bit more salt and we're gonna let this cool once it's cooled get them into some containers these core containers are great you can find them on amazon then just want to pop them into the fridge and let them chill overnight so we banged out a bechamel sauce we banged out a bolognese sauce and we banged out our pasta dough and that's all resting in the fridge now so when we wake up in the morning we can throw it all together very easily and we should be good to go so i'll see in the morning so here we are the next day and our dough is ready so we just start to roll these out i'm also going to get a big pot of water boiling that's going to fit some sheets in it so i need a big guy now just unwrap the dough and cut it into quarters and then get the rest of the dough back wrapped so it doesn't dry out and then just work with it a quarter of the dough at a time i'm going to flatten it so it's going to feed through the pasta roller easier and we want to start the widest opening which is usually zero then i'm going to roll it through once fold it onto itself to create a wider shape we want these to end up being about 12 to 7 inch pasta sheets so we need them to fit the width of the pasta machine so we're just gonna work it folding it onto itself until we've got a nice shape then we can start to roll it out making our way up all the way to level seven on the pasta machine which i believe is the second thinnest layer it wasn't wide enough for me when i got there so i just folded it back onto itself to create a wider sheet and then just ran it back through the pasta machine until i got a wide enough dough that's gonna work for this recipe this is definitely a drier dough usually when you see the edges of the pasta dough fray like that it usually means it's a little dryer which is fine but this dough is a bit difficult to work then we're gonna get it onto a board and we're gonna cut 12 by seven inch sheets and then we're just gonna make our way through the rest of the dough you're basically just looking for two sheets that are gonna lay on top of each other that are basically the same size and shape so we're just gonna start with these two sheets again those are a little bit drier than i would hope you don't ever want it to fry like that but this is gonna work first we gotta do is now we gotta cook these what i need is i got myself a towel i'm gonna pull them out this is what i'm gonna dry the sheets on you could use an ice bath to get them out but i found we're going to cook them for only about 15 seconds each 15 20 seconds so by the time i pull it out get it on here to dry it cools down rather fast so i'm not too worried about it over cooking although their recipe calls for putting it into an ice bath when it comes out and then we're going to heavily salt it with about a cup of salt because we're only going to let them sit in the salt water for a very short amount of time we can over salt the water and then some sheets of parchment paper so that we can hold the cooked pasta sheets once they're done without them sticking to each other so once that water is boiling i'm going to get that towel off to the side ready to dry the pasta sheets and i'm going to start to cook the pasta sheets one at a time only for about 15 to 20 seconds literally and then you want to pull them out pull right onto the towel i ripped this guy right here but that's totally fine i just used the wrong utensil that rip won't be an issue at all and then we're gonna go through and just cook off all of those pasta sheets and then when we get them out we just give them a quick dry and then we place them onto the parchment paper so that they won't stick so now you just kind of keep this process up as you would go and bang out the rest of the pasta dough but we're just gonna work with these two so we've got our bechamel our bolognese we've got some shredded whole milk mozzarella i might need more but i have this i got to use it and then some grated 18 to 24 month parmigiano reggiano these are all the elements of the pinwheel lasagna itself so we're going to get started throwing those together we're going to first do is just make sure you have a nice clean surface then we're going to go with the first pair and i'm going to want the smaller if there is a smaller one i want that on the inside and then for that one with the damaged pasta sheet i obviously want the one that's undamaged at the bottom i was sort of able to patch it up but that's gonna go on top of that guy first layer the bechamel we're gonna go with about a quarter cup of bechamel on each side smear that evenly across the entire sheet of pasta on top of that we're going to go in with the parmigiano-reggiano but we're going to leave a 2-inch border at the very top of the sheet and then on top of that we're going with a very thin layer of the mozzarella maybe a cup then we're going to place the second sheet right on top of that and press it into that bechamel to seal it and then at the very top we're gonna put another layer of that bechamel glue and then below that we're gonna put about a cup of bolognese thinly spread out across the rest of the sheet and then we just begin to roll that tightly up into a log it's okay if stuff spills out we can just push it back in and then we're gonna gently place the log onto a parchment or a plastic wrap and we can just wrap it up keep it tight and we're gonna throw that onto sheet trays and let them cool now i'm gonna let these rest in the refrigerator to tighten back up so that we can cut them and keep that nice shape and then we can bake them off now the last main element of the dish is a simple tomato sauce they have a 10 minute tomato sauce in their cookbook we're just gonna make a weekday sauce which you know and love on the channel starts off with some garlic some basil stems and some whole peeled bianco dinnapoli tomatoes that we run through a food milk we slice the garlic up very thin then we get some olive oil in a pan on about medium high heat and then we get that garlic and basil stem infused into the oil a little bit of salt and once we get a nice color on that garlic we go in with the tomatoes we cook that at a simmer until a lot of that moisture has cooked out and it's a nice thick consistency then we can remove that cooked basil and then we're just going to throw in some fresh basil to steep that and get a little nice fresh basil scent at the end we can just keep hold that off to the side and keep it warm the final two elements are some parsley we just gotta get some leaves that we're gonna roll up sort of in a chiffonade we're gonna layer them and then roll them and then slice them into thin strips and then their recipe calls for robiola robiolina cheese which is sort of like an italian cream cheese that's a little harder to find for me so i'm going to use mascarpone which is a very similar thing add a little bit of salt and just give it a quick little whip up to lighten it up and then put it into a piping bag ready to pipe on at the end now we're ready to cut the pinwheels so we're gonna unroll our logs i'm gonna take a baking dish i like these smaller oval ones that'll be enough for two people and just add a thin layer of the tomato sauce right on the bottom of the baking dish then we're gonna cut the logs we're gonna first cut one slice down the middle and then we're gonna cut each half into half so that each log creates four pieces of pinwheel lasagna and then just arrange those pieces in the lasagna baking dish prettiest side facing up i'll cut another piece from that second log i have just to fill out the rest of the baking dish the rest i'll fill up into a separate baking dish the same way for leftovers i mean look how beautiful that is and we're gonna bake this on a sheet tray just to catch any overflow there might be i'm gonna bake this for 20 to 30 minutes at 400 degrees and what i'm looking for is this top to get nice and crispy across the top very top of each piece of the lasagna and then everything's bubbly and hot that's really it then we're gonna pipe in a little marsh capone a little bit of the parsley and we're ready to go and it goes for 20 minutes and after 20 minutes i'm gonna give it a check and there's some browning but not as much as i'd like so i'm gonna put it back in the oven and give it another 10 minutes after 10 minutes i'm going to pull it out i'm going to pipe some of that mascarpone cheese in any of these like kind of open spaces around the pinwheel lasagnas and then i'm gonna get that back in the oven under the broiler this time just for 20 30 seconds just to warm up the cheese and then we're ready to go hit it with some fresh parsley instead of trying to get an impossible reservation of don angie you've got pinwheel lasagna in your home serve a couple of them up they're really easy to portion and you get to enjoy crispy lasagna in every bite which is the genius behind this recipe i have to be honest with you when i first had it and when i first heard about this pinwheel lasagna i thought it was gimmicky i didn't really understand it until i tried it and i haven't tried it and having made it a few times i do believe this is a somewhat of an evolution and an innovation to lasagna the form factor works you could see how that that top layer gets so crispy and we all know that the crunchy part of the lasagna is some of the best part of the lasagna so you get that crunch in every bite so if you want to grab the recipe i'll leave a link down to buy don angie's cookbook and i'll leave a link down to the recipe version that i'm going to make for this that sort of expands on something that's all that i have today i'll see you next time until then take care of yourself and go feed yourself i think it's time you might want to brush up on some kacho pepe i just made a new video teaching of various methods on how to create the creamiest cacio pepe that you've ever had i guarantee it give it a shot and thanks for watching

Channel: NOT ANOTHER COOKING SHOW

Views: 386,263

Keywords: how to make, don angie, how to make lasagna, how to cook, pinwheel lasagna, angie rito, don angie nyc, don angie lasagna recipe, don angie recipes, stephen cusato, not another cooking show, the food freak, lasagna recipe, how to make lasagna without ricotta cheese, how to make lasagna from scratch, angie rito and scott tacinelli, italian food recipes

Id: 64IhYS13l-w

Length: 19min 15sec (1155 seconds)

Published: Wed Jul 13 2022