THE Dish: Chef Sal Scognamillo's Meatball Lasagna, Tiramisu

Chef Sal Scognamillo has been manning the kitchen at the famed Patsy's Italian restaurant, Frank Sinatra's favorite New York City joint, for 28 years.

He stopped by "CBS This Morning: Saturday" to prepare his ultimate dish: Meatball lasagna, eggplant parmigiana, baked clams,.and tiramisu. 

Blog: "What's Cooking"

Special section: Food and Wine



RECIPES:

Patsy's Meatball Lasagna

Serves 10 to 12

  • 2 and one-quarter pounds (4 inches by 8 inches) fresh lasagna sheets coarse salt
  • 10 cups homemade or store-bought pasta sauce
  • Half recipe meatballs for patsy's veal meatball lasagna
  • 1 and one-third cups freshly grated pecorino romano cheese
  • One-fourth cup chopped fresh basil leaves, plus more for garnish
  • 2 pounds (about 8 links) sweet Italiansausage, broiled and thinly sliced
  • 2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
  • 2 cups fresh ricotta cheese
  • 1 large egg

Directions

Bring a large pot of water to a boil; season with salt. add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. drain, and rinse under cold water.

Preheat oven to 450 degrees. pour 1 cup sauce into a shallow baking dish; set aside. cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. finish lining the bottom of the pan with 2 full sheets.

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino romano, and 1/4 cup basil; spread evenly in bottom of dish. pour over 1 cup sauce, and cover with 2 lasagna sheets.

In the same bowl, toss sausages with 1/3 cup pecorino romano; spread evenly in baking dish. pour over 1 cup sauce, and cover with 2 lasagna sheets.

In a medium bowl, combine mozzarella with 1/3 cup pecorino romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

In a medium bowl, combine remaining 1/3 cup pecorino romano with ricotta and egg; spread evenly in baking dish. top with 1 cup sauce.

Center pasta sheets on ricotta within 1/2-inch of the edge of dish. brush draped lasagna with sauce, and fold over to seal and enclose.

Cover lasagna with a clean, damp kitchen towel. double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. remove from oven; let stand 15 minutes before serving. garnish with remaining basil, and serve with remaining sauce, if desired.

Patsy's Meatballs

  • 1 and one-quarter pounds of chopped veal
  • 1 whole egg
  • 1 egg yolk
  • 1 clove of garlic, minced
  • 2 tablespoons grated romano cheese
  • Pinch of salt and pepper
  • Chopped fresh parsley
  • Half cup of breadcrumbs
  • Pinch of oregano
  • Mix veal, egg, egg yolk, garlic, cheese, salt and pepper, parsley, breadcrumbs, and oregano thoroughly and form into 2 » inch meatballs.

    Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying) fry meatballs in olive oil, 2 minutes on each side.

    Take out of oil place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

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