Local recipe from “Papa Joe” Mariano inspired by fresh ingredients found at the Covington Farmers Market
Ingredients: olive oil, yellow onion, garlic, italian seasoning, fresh basil, red wine, artichoke, tomato paste, canned tomatoes, tomato puree, lasagna (non-boil sheets), ricotta, mozzarella, asiago, romano, parmesan, smoke provolone, artichoke hearts, tomato, Italian bread
Homemade Red Sauce – (8 qt. pot) Coat bottom with 1/4 inch of olive oil. Put in a medium yellow onion, chopped. Add 5 or 6 tablespoons of minced garlic. Turn on heat and cook down until garlic begins to brown. Add one 16 oz. can of tomato paste. Stir like a roux for 3-5 mins.
Add a 10 oz. glass of Nero D’avoli (Sicilian red wine) to the sauce. Stir for another 3-5 mins. As you stir, add 3 large cans of crushed Centos tomatoes and i can of tomatopuree. Blend together.
Cover the top of the sauce with Italian Seasoning. Add some dried basil and stir some more. Bring to a boil, then bring heat down to medium low. Cook 25 mins.
Lasagna – (non-boil sheets) spread olive oil on the bottom of a 9×13 pan. Cover with three pieces of lasagna and eight tablespoons of sauce on top.
In a mixing bowl, add three small containers of Ricotta cheese, 1/4 cup olive oil, 1/2 cup fresh basil, four teaspoons minced garlic and two eggs. Mix well and spread a layer (half of the mixture) on top of the pasta sauce.
Chop artichoke hearts and spread over the top of the ricotta mixture. Add grated asiago, romano and parmesan. Then add grated mozzarella and smoked provolone. Repeat steps, do not add lasagna or sauce to the top layer. Cover with aluminum foil, lift foil so cheese does not stick.
Bake at 370 degrees for 30 minutes and uncover. Bake for another 15 minutes (should begin to brown on top), then take out of the oven and sit for 15 minutes. Cut portions and plate, top with sauce and fresh basil. Serve with red wine, Italian Bread and a seasoned olive oil dish for dipping.
Lagniappe – Tomato Caprese: Tomato sliced thick, topped with olive oil, balsamic vinegar, fresh mozzarella and fresh basil.
