How To Make Don Angie's Famous Pinwheel Lasagna (Lasagna for 2)
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- Опубликовано: 12 июл 2022
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Don Angie is one of NYC hardest reservations to get and their Pinwheel lasagna is one of the hottest lasagna’s in America and could be considered an innovation in lasagna and today we’re gonna make it.
Recipes:
Don Angie’s Pinwheel Lasagna
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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
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!
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.
I just love your show. Everything always looks so delicious! Great instructions too. Thanks!
Looks DELICIOUS!
So I made this for Sunday Dinner, it turned out great and very YUMMY 😋
This looks amazing. Will have to make this during my summer vacation.
This video is incredibly. The amount of work and love, wow, that’s great stuff.
Love the longer vids man, lots of work clearly but so rewarding!
This looks amazing! For sure going to have to give this a try! Love you videos man, always top notch!!!!
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!
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 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
I cannot wait to try this! You are definitely the most talented RUclips chef. Well played man
I love the step-by-step walkthrough where actual issues you may encounter are addressed.
That looks so fantastically delicious!
Starting the process for this tonight. Can't do the pasta but I'm doing everything else. Love this recipe
Just beautiful-a show stopper. Thank you.
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 like learning something new. Loved this new take on lasagna to crisp up pasta.
One of your more technically advanced recipes. Brilliant!
bought the book! thanks for preparing this dish for us !
One of your more technically advanced recipes. Brilliant!. Looks so good that I just ordered the cookbook!.
Love it! Every bite is a corner.
I am so obsessed with this channel. It's just pure comfort. I want to make alllll the pastas
You are so talented, Chef!!! Thank you so much!!!!
Great work as always my friend
Awesome video, as always. Thank you. Please keep it up.
Nice! It's like every piece is that great crispy corner piece!
Looks so good that I just ordered the cookbook!
Fabulous video. Thanks for the book suggestion; I'll certainly look into getting a copy! Love your channel!
Really love making these...always make 2 rolls for dinner and 6-8 more to freeze them....perfect for a quick mid week meal
That looks amazing! Must try.
This looks absolutly mouthwatering 🤤 defenately going to try this recipe!
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've watched this 4 times now.
I'm about to make it! Haha
So excited. Wish me luck!
Hope it turned out beautifully..
This looks very very rewarding, gonna book out a weekend to try it soon
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
Your channel is amazing brother. Hope you never stop!
Wow, thanks. This is really a new dimension good bolognese. Thanks again, so happy with the result and ofc - keep up the good work.
Best instructor award...!!!!!
Love the idea of pinwheel lasagna. Great video! Definitely need to pick up Don Angie's cookbook.
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.
Looks fantastic my guy!
looks so good, gotta try this!
Love your Bolognese sauce, thank you very much! You're right, the anise star does make a difference.
That looks amazing I’m gonna to make this
Amazing job
Can't be any harder than getting a reservation at Dorsia
Awesome... Thank you.
You inspire me! Thanks
Your channel is awesome, keep up the good work!
wow! that's creative!
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
Omg YUMMY! Loved the video 😁
My favorite dish to make working there. Looks amazing dude
A lot of work. That is exactly why I visit restaurants for some specific types of food. Lasagna being one of them.
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.
That looks so 🔥
That is the best looking lasagna I've ever seen, good job bro
My wife has been begging for a lasagne dish, the timing is too good!!
I feel like you had 150k subs and I blinked and you're closing in on a million. Congrats man
wow it looks fantastic.
I’m definitely going to attempt this tomorrow. Thank you for this. ! Love your videos. I made your home made chili smash burgers omg bruh everyone loved it. It was a hit. I have to thank you for that!
Looks good. I’ll
Make it
I am in the UK 🇬🇧 and just bought Italian American cook book on eBay. I can't wait to give it a try 😊
This is an amazing video.
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
I’m going to make this for my wedding. Thanks 😊
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.
Love the music!
Glorious!!!
Man, that was just beautiful
cant wait to attempt to make this at christmas with my mom!
Beautiful thanks for sharing
What a beautiful dish … yes, it is evolutionary … thank you for sharing
Fantastic! all I have to say.. just fantastic
Love it 😍
My guy has a new dutch oven every now and then! Dude is being taken care of. Making the good moves! Cheers
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 just wanna say a big thank you from the bottom of my heart , i hope you re a cook in heaven
So beautiful!
Just made this....thanks for making me a "hero" for the day!!!!
Yum like always 😋
Delicious 😋
I just made this today. In the fridge resting. Thanks
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
very nice. adding mushrooms to sauce might be nice too
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. :)
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.
That Lasagna looks crazy good.
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.
Yeah I'm gonna sub that anise out for fennel in the mirepoix. It just seems more appropiate imo
Love your video :) would like to see more from you!! Keep sharing… I’m subscribed to your channel 💪
He really banged out this recipe
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! 💫
Keep it up brother!
You make me want to run to my kitchen and cook!! Lol 💛
Edit: I feel the same exact way about anise 😖.
The star anise and fish sauce was something Heston Blumenthal pioneered.
holy frick that looks insanely good
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 !