I wanted a breakfast lasagna. We didn't have long flat noodles on hand. I didn't have the patience to make them. I reached for fusilli. We blended pressure cooked stock with cheddar cheese sauce and coated par-cooked and still warm fusilli. We folded in frozen peas, grated Parmigiano Reggiano, minced prosciutto and bacon. We layered in mortadella, mozzarella cheese and scrambled eggs. The scrambled eggs played the role of ricotta. We baked the lasagna until the top layer of cheese browned and the casserole was molten. The dish delivered. It was layered in the spirit of lasagna but still tasted like breakfast. The scrambled eggs were surprisingly juicy and the noodles were silky and soft with just a bit of a chew. There may be evolution and refinement. Or maybe we will just be happy with this.
January 10, 2007
January 10, 2005