How NYC’s Don Angie Makes Its Viral Lasagna

On weekends, the restaurant serves 30 pounds of lasagna a day

Don Angie is one of NYC’s hardest tables to get thanks in part to its internet-famous lasagna. “There is a bit of like an Instagram curse with this lasagna dish,” says Angie Rito, who co-owns the restaurant with her husband Scott Tacinelli. “It’s not like we developed it to be photographed; it just so happened that people ended up liking taking photos of it.”

The pasta for the lasagna gets prepped one day in advance. Tacinelli estimates they use around 100 sheets of pasta per day — around 30 pounds — just for lasagna. Each sheet of pasta gets individually blanched in boiling, heavily salted water, and then in ice-cold unsalted water. This process takes two hours daily.

Three different sauces go into the lasagna: an Italian sausage bolognese, bechamel, and San Marzano tomato sauce. The first sheet of the lasagna gets a scoop of parmesan and a quart of mozzarella. “Two things we don’t skimp on ever: tomatoes and Parmigiano-Reggiano,” says Tacinelli, who estimates they use two full wheels of Parmigiano-Reggiano per week.

After the cheese is applied, another sheet of pasta goes over that. The bolognese goes over that sheet, which is also prepped the day before and cooled. “If you try to do this with warm sauce, it’ll totally fall apart,” says Rito.

The next step is to roll the lasagna, using the bechamel as a sort of adhesive to keep it together. The lasagna then sits and gets chilled before it’s cut into its signature pinwheels. Each log of lasagna yields one and a half orders.

The dish gets plated with the tomato sauce at the bottom with six pinwheel lasagna pieces on top. It gets put into the oven and, once the top is crispy, it’s ready for service. “​​When we were growing up, everybody would always fight over the corners of the lasagna, the crispy parts,” says Tacinelli. “But [with] this, everybody gets a crispy piece.”

Tacinelli says that the restaurant serves more than 100 lasagnas per day on the weekends, in the small, 50-seat restaurant. “I love that it’s become this thing that people recognize from this particular restaurant,” says Rito.

Watch the full video to see how chefs at Don Angie make this dish and others including whole-roasted lobster, buffalo milk caramelle, a chrysanthemum salad, and more.



from Eater - All https://ift.tt/4ibMhSP

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more

Without Government Aid, Americans in Need Are Shoplifting Food Essentials

Image
Photo: Niloo /Shutterstock Plus, Colin Kaepernick gets his own Ben & Jerry’s ice cream flavor, and more news to start your day More people admit to shoplifting what they need to survive Since the pandemic began, Americans have called for relief for individuals and small businesses. Stimulus checks, rent and mortgage cancelation, and universal health care have all been on the table. But aside from $1,200 months ago, we’ve gotten none of that, and the latest stimulus package is woefully inadequate. So, as the Washington Post reports , more people than ever have resorted to stealing essentials like bread, baby formula, and diapers to survive. Honestly, what did the government expect? WaPo says there’s been a 45 percent increase in the number of Americans facing hunger this year, up to 54 million people. Lines at food banks have been miles long for months, with many saying that mutual aid groups and donations can’t keep up with demand . And with SNAP and WIC programs cut back,...
Read more