The latest restaurant to take over the NYC Instagram scene is Don Angie, the third collab from husband and wife duo Scott Tacinelli and Angie Rito. The couple behind Quality Italian’s famed chicken parm pizza has dreamed up yet another delectable dish at their new Italian-American eatery: lasagna-for-two. In fact, it’s one of the most talked about meals in their new West Village hotspot, making it nearly impossible to land a reservation at the location since they opened their doors in October to the 60-seat restaurant in NYC.
While scoring a table on short notice might be difficult, you actually don’t need to venture to New York to try their now-famous dish…in fact, you can recreate it on your own with their exact recipe. Trust us: This hearty meal is bound to impress even the most snobby holiday house guests.
For the pasta:
1 C plus 2 tablespoons “00” flour
7 tablespoons durum flour
8 egg yolks
2 whole eggs
Mix dough in a food processor until it comes together into a ball. Wrap with plastic wrap and allow to rest for 30 minutes. Roll dough into large square sheets with a pasta roller to desired thickness. Cook pasta sheets in salted, boiling water, submerging in the water for one minute then immediately placing into an ice bath. Remove from ice bath and set aside to cool.
For the besciamella:
1 lb. unsalted butter, cut into cubes
1 pint “00” flour
2 quarts cold whole milk
2 shallots, sliced
2 pieces bay leaf
4 sprigs thyme
1 teaspoon black peppercorns
Melt butter in a heavy-bottomed pot. Add shallots, bay, thyme and peppercorns. Cook over low heat until shallots are translucent. Add flour and stir well. Cook over medium heat for five minutes, stirring constantly. Add milk and stir. Cook for 10 minutes, stirring constantly. Season with salt to taste. Remove from heat and strain through chinois. Place in refrigerator to cool.
For the Bolognese:
1 lb. sweet Italian sausage
1/4 lb. pancetta, ground or processed in food processor
1 lb. ground veal
2 tablespoons olive oil
1/2 C tomato paste
1 C white wine
1-pint whole milk
2 pieces star anise
2 Spanish onions, chopped coarsely
4 cloves garlic
5 ribs of celery, chopped coarsely
2 carrots, peeled and chopped coarsely
2 small cans San Marzano DOP Tomatoes, processed in food processor
Process onions, garlic, celery and carrots together in a food processor. Set aside. Sear sausages and veal in olive oil in a heavy-bottomed pot over high heat. Remove from pot and set aside. Add pancetta to the pot and cook over medium heat until crispy. Add processed vegetables and cook over medium heat until soft. Add tomato paste and stir. Cook for five minutes. Add wine and allow to cook until fully evaporated. Add veal and sausage back into the pot. Add milk and San Marzano tomatoes. Stir well and cook over low-medium heat for two hours. Season with salt to taste. Remove from heat and place in refrigerator to cool.
Heat olive oil in a heavy-bottomed pot. Add garlic and cook over low heat until soft. Add tomatoes and bring to a boil. Immediately remove from heat and add basil. Season with salt to taste. Place in refrigerator to cool.
To assemble lasagna:
Cooked Pasta Sheets
Lay out a pasta sheet on a clean countertop. Spread a thin layer of béchamel evenly across the pasta sheet. Place another sheet of pasta on top of the béchamel. Sprinkle with parmesan and mozzarella. Spread a layer of bolognese evenly across the second pasta sheet. Roll the layered pasta into a log. Place in refrigerator to cool.
When cool, slice the lasagna log into pinwheels. Remove garlic and basil from the tomato sauce. Ladle the sauce into a casserole dish to cover the entire bottom of the dish. Lay lasagna pinwheels into the casserole until the dish is full. Bake in a 400-degree oven until pasta edges are golden brown. Serve.