Update: I made this for dinner last night and it was off the charts! Surprisingly light and flavorful. You are so right that you must prep everything the night or two before the event because everything will be nice and solidified and so much easier to assemble. I didn't because I had an event in the house and the kitchen was in use, so I tried yesterday afternoon and the only thing that got chilled was the bechamel sauce, but everything else was ready to go as a regular lasagna. The Bolognese and Wednesday Night sauces, and cheeses helped me stack a regular lasagna. It was getting late, so I had to wrap shit up so we wouldn't be eating dinner too late. It was the best lasagna I've ever made. The pinwheels can wait until I have a dinner party. The shape is for presentation, the meal is what mattered. OMG!
the bechamel with the 2 cups of milk resulting in a gloopy thick one is actually the cut down version of the bulk for restaurant recipe, cause you then scoop a cup of the thick bechamel, you warm it up with a cup of regular milk or heavy cream, and you don't have to make the bechamel base infusion for every plate. great recipe still watching. :)
Well to be fair not every restaurant makes their sauces the same way. I've worked at a few that had bases but didn't make them like that at all. If you were infusing for a base and using it in a restaurant youd have a chinois in a cambro gallon container. An easier method is just steeping in the cream itself.
@@Natetan The traditional way of adding aromatics to a bechamel is to infuse them into the milk by boiling, then strain, then add the milk to the roux. That way you don't need to push the bechamel through a strainer. This method seems overly complicated and messy.
Excellent notation that this bechamel is "chefy". Thank you for educating us. It looks "doable" that can be easily stored for easy heat up in the future.
Those oval gratin dishes are available in restaurant supply stores and perfect for one very generous serving or two controlled portions. I used to make various pasta dishes just for me and then brown them on top in the toaster oven for a couple minutes. Sometimes we just want lasagne, manicotti, etc. for one meal only.
I made this last week and it was out of the park good! However, I had to make it vegetarian, which didn't prove to hard to do. I simply left the meat out of the bolognese and cut the milk and tomatoes by half to counter for half the solids that were missing. The flavor and texture were still amazing. I've made both this and your other bolognese sauce before with meat and I couldn't tell the difference. Thanks for a great recipe and for being a great teacher.
Just tried to go there when I was in NY two weeks ago. Getting a reservation is like winning the lottery. Only take them 7 days out and they publish 9am so you better be quick. We needed a reservation for 6 which probably didn’t help. Went to Da Andrea down the street instead which was still great
Interestingly enough, there's a Brazilian dish - which I had no idea was Brazilian until a few minutes ago - called Rondelli which is basically the same concept. Get some pasta sheets, add toppings (ricotta, bacon, ham, ragu) and roll it. The crunchy bits are definitely the best :P I've never seen the double layer method though, I'm going to give that a try. Cheers
Finally started on this recipe tonight after watching this video for months! Making a vegetarian version so substituted the meat for finely chopped aubergines and mushroom, which I browned nicely, plus all the other veggies. Beschemel and veg bolognaise is now done and resting in the fridge. Tomorrow is going to be epiccc! 💫
Looks crazyyy good. I would throw just a little parm over the top during the final bake. But dude thanks for the videos and this thing is crazy awesome looking.
BTW the Bolognese (or really, all bolognese) can be done in a pressure cooker in a fraction of the time, and I think it actually makes a better sauce. This is one of my favorite things to do with a pressure cooker.
I love that you stick to your wheel house, I feel like I'm learning so much from you because you take great care in all the details. I feel like I'm learning authentic Italian, and not just the next trendy recipe!
My wife has been making a version of this for 15 years(obviously not as chefy). You can buy store bought noodles and boil them until pliable, and roll with ricotta(with pesto or spinach mixed in), mozz and italian sausage. Throw the roll ups into a dish and cover with sauce and cheese. Its a recipe that has been around for a long time
Steve, both the cookbook and your demonstration are brilliant! Thanks--one of your best videos in terms of content and technique that we can relate to!
I'm making this dish for my lady for Valentine's day. Also. I noticed the book says it was written by Angie Rito and Scott Tacinelli (in that same order) yet you mentioned Scott's name first. JS.
Love your videos Stephen, they’re so enjoyable to watch and everything looks fantastic. I’d love to see you do a “Pasta alla Genovese”. It’s one of my favorite dishes and I would love to see your take on it. ❤️
I am a life-long, professional, cook. Started cooking in 1972. THIS!!!! Recipe, is something that I can GET MY TEETH INTO!!!!!! Please continue this level of recipes! I noticed the lack of fat, so, I’m thinking using rendered duck fat instead of butter to incorporate the aromatics into the roux
So I was wondering what is all the hype? I've been making lasagna roll ups for years now and yes, I love them crunchy also. This recipe is different from mine, so I will definitely give it a try. Thanks for sharing
I think its easier to infuse the bayleave, thyme & red onion in the cream and then sifting these ingredients out, then make the bechamel? instead of sifting the bechamel. But anyways great recipe!
@@garnetmk low temperature milk/ cream steep those ingredients like a tea let them come to simmer and turn off heat and let the mixture cool slightly and strain. Use that mixture to make bechamel. Or you can tie all that stuff up in cheese cloth and do it. Don't use a red onion though because the color will leach into the milk and it'll be ugly. like milky pepto
@@garnetmk when making a bechamel you either add cold milk to a hot roux or hot milk to a cold roux, either works here. I added the flour and butter, cooked the roux for a few mins, then let it cool. Added all the other ingredients in a new pan, simmered gently for about 20m to infuse, strained into the pan eith the roux, and cooked while whisking over medium heat
This is kind of interesting. Like howto make simple food the most diffcultly. and furthermore interesting mix of getting cons of multiple cultures cooking pecularities.
@@marsuaz2717 I've made spaghetti sauce with ground turkey for years and also used Italian sausage made with turkey, and the taste is about the same. Brown in a couple of tablespoons of olive oil.
I want to thank you for this video (and all of your others) as it made me and English boy buy this book, which is amazing. My wife loves me so much now 😂😂 ❤
I have been hoping you would do a lasagna recipe! I started rolling my lasagna several years ago. It's so good like that. Thank you for your videos, you have helped me step up my game and connect to my inner Italian
Signor Locatelli, you have a very famous Italian surname (you will surely be one of ours), but don't worry that even in Italy we have versions of Lasagna like that and so we don't are freaking out. 😉
Best instructor award...!!!!!
Update: I made this for dinner last night and it was off the charts! Surprisingly light and flavorful. You are so right that you must prep everything the night or two before the event because everything will be nice and solidified and so much easier to assemble. I didn't because I had an event in the house and the kitchen was in use, so I tried yesterday afternoon and the only thing that got chilled was the bechamel sauce, but everything else was ready to go as a regular lasagna. The Bolognese and Wednesday Night sauces, and cheeses helped me stack a regular lasagna.
It was getting late, so I had to wrap shit up so we wouldn't be eating dinner too late. It was the best lasagna I've ever made. The pinwheels can wait until I have a dinner party. The shape is for presentation, the meal is what mattered. OMG!
It absolutely makes huge difference when you ice bath the pasta. It makes it more chewy texture. Not mushy.
the bechamel with the 2 cups of milk resulting in a gloopy thick one is actually the cut down version of the bulk for restaurant recipe, cause you then scoop a cup of the thick bechamel, you warm it up with a cup of regular milk or heavy cream, and you don't have to make the bechamel base infusion for every plate.
great recipe still watching. :)
I get it but the issue then becomes straining the aromatics. He had a hard enough time with 3 cups, I couldn't imagine 2.
Well to be fair not every restaurant makes their sauces the same way. I've worked at a few that had bases but didn't make them like that at all. If you were infusing for a base and using it in a restaurant youd have a chinois in a cambro gallon container. An easier method is just steeping in the cream itself.
@@Natetan The traditional way of adding aromatics to a bechamel is to infuse them into the milk by boiling, then strain, then add the milk to the roux. That way you don't need to push the bechamel through a strainer. This method seems overly complicated and messy.
@@void.reality Good point.
@@void.reality thank you. Didnt realized that. I like this idea
Excellent notation that this bechamel is "chefy". Thank you for educating us. It looks "doable" that can be easily stored for easy heat up in the future.
I love the step-by-step walkthrough where actual issues you may encounter are addressed.
My grandmother made pinwheel lasagna for 50 years. She preferred infused bechamel and thin fried garlic mushrooms
Those oval gratin dishes are available in restaurant supply stores and perfect for one very generous serving or two controlled portions. I used to make various pasta dishes just for me and then brown them on top in the toaster oven for a couple minutes. Sometimes we just want lasagne, manicotti, etc. for one meal only.
I see a lasagna video I hit like.
I’m something of a scientist myself
Condolences to you.
Likewise
Calm down there Garfield.
@@Imagicka Garfield your mom.
A lot of work. That is exactly why I visit restaurants for some specific types of food. Lasagna being one of them.
I made this last week and it was out of the park good! However, I had to make it vegetarian, which didn't prove to hard to do. I simply left the meat out of the bolognese and cut the milk and tomatoes by half to counter for half the solids that were missing. The flavor and texture were still amazing. I've made both this and your other bolognese sauce before with meat and I couldn't tell the difference. Thanks for a great recipe and for being a great teacher.
Can't be any harder than getting a reservation at Dorsia
I love the crispy part of the Lasagna, I didn't know there was a recipe to maximize crispiness.
Me too, I always love the well cooked edges 😋
You could just make it like regular then cool it, slice it and reheat it separated so you get all sides crisp
Yeah I'm gonna sub that anise out for fennel in the mirepoix. It just seems more appropiate imo
Looks DELICIOUS!
So I made this for Sunday Dinner, it turned out great and very YUMMY 😋
Just tried to go there when I was in NY two weeks ago. Getting a reservation is like winning the lottery. Only take them 7 days out and they publish 9am so you better be quick. We needed a reservation for 6 which probably didn’t help. Went to Da Andrea down the street instead which was still great
You should have tried to get a reservation at Dorsia.
I've watched this 4 times now.
I'm about to make it! Haha
So excited. Wish me luck!
Hope it turned out beautifully..
I feel like you had 150k subs and I blinked and you're closing in on a million. Congrats man
i just wanna say a big thank you from the bottom of my heart , i hope you re a cook in heaven
This video is incredibly. The amount of work and love, wow, that’s great stuff.
I am so obsessed with this channel. It's just pure comfort. I want to make alllll the pastas
Just beautiful-a show stopper. Thank you.
Just a thought...try putting spreading the meat out on a sheet pan under the broiler. Get it nice and crispy. Keep up the great videos!
One of your more technically advanced recipes. Brilliant!
One of your more technically advanced recipes. Brilliant!. Looks so good that I just ordered the cookbook!.
I just love your show. Everything always looks so delicious! Great instructions too. Thanks!
Love it! Every bite is a corner.
Love your Bolognese sauce, thank you very much! You're right, the anise star does make a difference.
Really love making these...always make 2 rolls for dinner and 6-8 more to freeze them....perfect for a quick mid week meal
Love the longer vids man, lots of work clearly but so rewarding!
I like learning something new. Loved this new take on lasagna to crisp up pasta.
Interestingly enough, there's a Brazilian dish - which I had no idea was Brazilian until a few minutes ago - called Rondelli which is basically the same concept.
Get some pasta sheets, add toppings (ricotta, bacon, ham, ragu) and roll it.
The crunchy bits are definitely the best :P
I've never seen the double layer method though, I'm going to give that a try.
Cheers
Yeah, definitely reminded me of rondelli! Italian-Brazilian like sardella and polpetone. :)
Finally started on this recipe tonight after watching this video for months! Making a vegetarian version so substituted the meat for finely chopped aubergines and mushroom, which I browned nicely, plus all the other veggies. Beschemel and veg bolognaise is now done and resting in the fridge. Tomorrow is going to be epiccc! 💫
Looks crazyyy good. I would throw just a little parm over the top during the final bake. But dude thanks for the videos and this thing is crazy awesome looking.
very nice. adding mushrooms to sauce might be nice too
Starting the process for this tonight. Can't do the pasta but I'm doing everything else. Love this recipe
What a beautiful dish … yes, it is evolutionary … thank you for sharing
No joke, Don Angie is my wife and I’s favorite restaurant in the world. The lasagna is truly insane. Will have to try this!
Thanks for sharing that. I'll definitely go out of my way to make this
This looks amazing. Will have to make this during my summer vacation.
BTW the Bolognese (or really, all bolognese) can be done in a pressure cooker in a fraction of the time, and I think it actually makes a better sauce. This is one of my favorite things to do with a pressure cooker.
Yes! Ding ding ding ding. You don’t get to eyeball each stage and tweak as you go but my goodness sooooo much faster and simpler.
I’m going to make this for my wedding. Thanks 😊
I love that you stick to your wheel house, I feel like I'm learning so much from you because you take great care in all the details. I feel like I'm learning authentic Italian, and not just the next trendy recipe!
I am in the UK 🇬🇧 and just bought Italian American cook book on eBay. I can't wait to give it a try 😊
My wife has been making a version of this for 15 years(obviously not as chefy). You can buy store bought noodles and boil them until pliable, and roll with ricotta(with pesto or spinach mixed in), mozz and italian sausage. Throw the roll ups into a dish and cover with sauce and cheese. Its a recipe that has been around for a long time
Awesome video, as always. Thank you. Please keep it up.
2:37 thanks for immediately explaining because that threw me way off
Wow, thanks. This is really a new dimension good bolognese. Thanks again, so happy with the result and ofc - keep up the good work.
Nice! It's like every piece is that great crispy corner piece!
We call this strucolo or rotolo. So utterly delicious ❤
He really banged out this recipe
Steve, both the cookbook and your demonstration are brilliant! Thanks--one of your best videos in terms of content and technique that we can relate to!
Just made this....thanks for making me a "hero" for the day!!!!
Great work as always my friend
I just made this today. In the fridge resting. Thanks
Your channel is amazing brother. Hope you never stop!
bought the book! thanks for preparing this dish for us !
I know that feeling of not liking anise, then it gets used some way that works for me.
I'm making this dish for my lady for Valentine's day.
Also. I noticed the book says it was written by Angie Rito and Scott Tacinelli (in that same order) yet you mentioned Scott's name first.
JS.
The star anise and fish sauce was something Heston Blumenthal pioneered.
My favorite dish to make working there. Looks amazing dude
Love your videos Stephen, they’re so enjoyable to watch and everything looks fantastic.
I’d love to see you do a “Pasta alla Genovese”.
It’s one of my favorite dishes and I would love to see your take on it. ❤️
I am a life-long, professional, cook. Started cooking in 1972. THIS!!!! Recipe, is something that I can GET MY TEETH INTO!!!!!!
Please continue this level of recipes!
I noticed the lack of fat, so, I’m thinking using rendered duck fat instead of butter to incorporate the aromatics into the roux
Looks great. Can you talk about the difference between grana padano and parmesean reggio
So I was wondering what is all the hype? I've been making lasagna roll ups for years now and yes, I love them crunchy also. This recipe is different from mine, so I will definitely give it a try. Thanks for sharing
Looks fantastic my guy!
I think its easier to infuse the bayleave, thyme & red onion in the cream and then sifting these ingredients out, then make the bechamel? instead of sifting the bechamel. But anyways great recipe!
This one knows what's up
How would you do this?
I think this might be a dumb question as I just figured it out but still answer just to be safe please.
@@garnetmk low temperature milk/ cream steep those ingredients like a tea let them come to simmer and turn off heat and let the mixture cool slightly and strain. Use that mixture to make bechamel. Or you can tie all that stuff up in cheese cloth and do it. Don't use a red onion though because the color will leach into the milk and it'll be ugly. like milky pepto
@@roberttaylor9259 Thanks, I’ll definitely use this technique. Not just with this dish but other dishes as well
@@garnetmk when making a bechamel you either add cold milk to a hot roux or hot milk to a cold roux, either works here. I added the flour and butter, cooked the roux for a few mins, then let it cool. Added all the other ingredients in a new pan, simmered gently for about 20m to infuse, strained into the pan eith the roux, and cooked while whisking over medium heat
This is kind of interesting. Like howto make simple food the most diffcultly. and furthermore interesting mix of getting cons of multiple cultures cooking pecularities.
That is the best looking lasagna I've ever seen, good job bro
I cannot wait to try this! You are definitely the most talented TH-cam chef. Well played man
Yum!!!!
Looks delicious but too much work.
Love the music!
Fabulous video. Thanks for the book suggestion; I'll certainly look into getting a copy! Love your channel!
This looks very very rewarding, gonna book out a weekend to try it soon
My guy has a new dutch oven every now and then! Dude is being taken care of. Making the good moves! Cheers
This looks so good. I wish there was a version for those of us who don't like pork.
just dont put it in
@@PajaDoJaja98 I was thinking of trying it with ground turkey but I don't know if it would work because it's so lean
@@marsuaz2717 I've made spaghetti sauce with ground turkey for years and also used Italian sausage made with turkey, and the taste is about the same. Brown in a couple of tablespoons of olive oil.
I want to thank you for this video (and all of your others) as it made me and English boy buy this book, which is amazing. My wife loves me so much now 😂😂 ❤
You are so talented, Chef!!! Thank you so much!!!!
My wife has been begging for a lasagne dish, the timing is too good!!
That looks amazing I’m gonna to make this
I have been hoping you would do a lasagna recipe! I started rolling my lasagna several years ago. It's so good like that. Thank you for your videos, you have helped me step up my game and connect to my inner Italian
Bought the book-what a belter of a book! Would be good to know your top 5 or so rated cook books.
Fantastic! all I have to say.. just fantastic
That looks so fantastically delicious!
That looks amazing! Must try.
Your channel is awesome, keep up the good work!
Awesome... Thank you.
I have a question. Why do you mill or blend whole tomatoes instead of just getting crushed tomatoes? It seems like it's just an extra step, no?
Stephen, I’m Muslim and we don’t drink alcohol at all. What would you recommend swapping the white wine with?
Wow! No wonder their restaurant is so booked. That’s a lot of work for that dish. It does look delicious though. Nice job recreating it !
Pecorino Romano works wonderful in lasagna.
What is the saucier he cooks the béchamel in? Looking for one like that
This looks absolutly mouthwatering 🤤 defenately going to try this recipe!
This looks amazing! For sure going to have to give this a try! Love you videos man, always top notch!!!!
Looks good. I’ll
Make it
Man, that was just beautiful
Amazing job
I remember them showing the recipe of on munchies a couple years ago
This looks like a really good-date night meal! It sounds fun making a famous restaurant dish. Maybe me and the wife will give it a try
Traditionalist Italians are freaking out but this looks legit ! Ultimate comfort dish
Cheers from San Diego California
someone should tell those traditionalists that tomatoes come from america, and if they want authentic italian food they need to stop using it :P
Signor Locatelli, you have a very famous Italian surname (you will surely be one of ours), but don't worry that even in Italy we have versions of Lasagna like that and so we don't are freaking out. 😉
That looks so 🔥