READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 Vol. 1 Issue 8 Feb. 2014 | Page 79

The recipe for indulging in Italian comfort cuisine at home
(BPT) - Looking for a hearty dish to warm up
your table this season? Look no further than
Tuscan Lasagna al Forno.
Inspired by DaVinci(R) Wine's popular
Storyteller Experience, this dish brings the
authentic flavors of Tuscan food and wine
right to your dinner table. In its third year, the
Storyteller Experience has sent 12 creative
individuals to the picturesque vineyards of
Tuscany to experience the people and place
behind the 50-year-old wine cooperative that
produces the wines.
Culinary Arts Storyteller and food blogger
Karista Bennett, of Karista's Kitchen, created
this lasagna after tasting the distinct flavor at a
Florence restaurant during the Storyteller
Experience. Bennett was delightfully
surprised at how this version differed from
lasagna traditionally enjoyed back home.
Featuring buttery lasagna pasta sheets with
rich bechamel, parmesan, pecorino and
Bolognese sauce, or as they call it in Tuscany
- sugo.
Perfect for gathering around the table with
loved ones, this recipe pairs nicely with a
glass of DaVinci Chianti or Chianti Riserva.
For authentic Italian recipes, wine pairing
ideas, and to see all of the Storytellers'
creations, visit
www.Facebook.com/DaVinciWine. Tuscan Lasagna al Forno
For the Sugo:
Ingredients:
3/4 - 1 lb ground beef or ground Italian
sausage
1 red onion, diced
1 carrot, small diced
1 rib of celery, small diced
1-2 cloves garlic, minced
1/2 cup DaVinci Chianti
2-3 cups tomato sauce
Pinch dried oregano
Pinch of allspice or pumpkin pie spice
Salt and pepper to taste
Directions:
In a heavy bottom skillet, heat a tablespoon or
two of olive oil over medium high heat and
saute the onion, carrot and celery until nicely
golden brown, almost caramelized. Add the
ground meat and garlic to the soffrito (diced
veggies) and cook until done, breaking up any
big pieces. The meat should be small and
somewhat minced.
Take the skillet off the heat and stir in the
wine, scraping up the bits of good stuff (fond)
on the bottom of the pan.
Stir in the tomato sauce, oregano and allspice
or pumpkin pie spice and a pinch or two of
salt and pepper. Put the skillet back on the
heat and bring to a low simmer. Let the sauce
simmer while you prepare the bechamel.
Bechamel or White Ragu:

Pinch of nutmeg

1/2 cup shaved pecorino Toscano

Salt and pepper to taste

Chopped fresh Italian parsley for garnish

Directions:

Directions:

In a large sauce pan melt the butter over
medium heat. When the butter is melted,
whisk in the flour. Then slowly whisk in the
warm milk.

Pre-heat the oven to 350 F.

Continue whisking until your milk comes to a
simmer and begins to thicken. Turn th