BESCIAMELL AND BOLOGNESE LASAGNA
DELUCA
TRATTORIA
DIRECTOR/MANAGING PARTNER ANDREA FRANCESCO TORELLI-LESKY EXECUTIVE CHEF GABRIELLA TORELLI
I
magine having dinner in a relaxed, country-style Tuscan trattoria with a warm, rustic ambience, traditional Italian food and regional wine. You don’t have to travel to Europe for this experience—it’s available right here in El Segundo at Deluca Trattoria. Managing partner Andrea Francesco Torelli-Lesky and executive chef Gabriella Torelli serve cuisine from their native Tuscany, as well as other Italian regions such as Campania, Sicily and Lombardy. “We pride ourselves on fresh, made-
to-order, authentic Italian food,” says Gabriella, who was born and raised in Florence and learned the culture and history of Tuscan cooking from three generations of women in her family. “We maintain the traditions of Italian cuisine, through and through.” The restaurant imports much of its food from Italy and also uses USDA prime meats and poultry, wild-caught fresh fish and locally grown organic produce. “We make classic dishes that every Italian chef proudly serves,” says Chef Gabriella.
225 Richmond Street | El Segundo | 310-640-7600 | delucapasta.com
82
SOUTHBAY, NOVEMBER 2016
Bolognese Sauce 2 carrots 2 pounds ground beef 2 yellow onions 1 pound ground pork 6 stalks celery or Italian sausage 3 cloves garlic 1 pound ground turkey 1 bunch parsley 1 glass sangiovese or ¼ cup extra virgin other dry red wine olive oil 1 large can San Marzano 2 tablespoons butter organic tomatoes salt & pepper 2 cups water Chop carrots, onions, celery, garlic and parsley in food processor. Preheat olive oil and butter in an 8- to 10-quart stock pot. Add vegetable mix and sauté for 15 minutes. Add salt and pepper to taste. Stir in meat and sauté until golden brown. Add wine and mix well; simmer until wine evaporates. Add tomatoes and water; mix very well. Let sauce simmer over medium heat for 2 hours, mixing thoroughly every 15 minutes.
Besciamell Sauce 1 quart milk 2 sticks butter 1½–2 cups flour nutmeg salt & pepper In a small saucepan, gradually heat milk over low heat. In a second saucepan, melt butter over low heat. Add flour and whisk until smooth. Add warmed milk slowly to maintain smooth texture and to avoid lumping. Add nutmeg, salt and pepper to taste.
Lasagna 1 box lasagna pasta 1½ pounds shredded mozzarella cheese 1½ pounds grated Parmigiano cheese butter Cook pasta according to package directions. Preheat oven to 400º. In an 8”x12” baking pan that is 4”–5” deep, spread butter evenly around the entire inside of the pan. Spread a layer of Besciamell Sauce evenly on the bottom of the pan. Place a layer of pasta on the bottom evenly, trying to avoid overlapping. Spread a layer of Besciamell Sauce over the pasta. Spread a layer of Bolognese Sauce over the Besciamell Sauce, allowing the two sauces to mix together. Spread a complete layer of shredded mozzarella cheese over the sauces. Spread grated Parmigiano over the mozzarella. Repeat the process, creating 3 or 4 layers,= or until pan is layered to the top. Place in oven on the middle rack and bake for 25–30 minutes. Remove from oven, let stand for 10 minutes and then slice.
oursouthbay.com