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.
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
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.
- 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.