The wonderful thing about a quarantine is plenty of time to try new things. The Feisty Palate has decided to start a Test Kitchen as a good way of trying (or never trying again) new recipes and sharing our experiences with you.
First up Giada De Laurentiis Short Rib Lasagna . Rather than post the entire recipe we’ve attached a link to the original recipe from Today via the Yummly App. Which by the way if you haven’t downloaded it yet it’s a one stop shop for almost EVERY recipe you can imagine. It’s quick and it’s easy and it opened my eyes to new possibilities of cooking.
Now here is our take on this recipe. It takes a while. Make sure you have the time and patience to wait for those short ribs to braise as it’s the most time-consuming part. I chose to double the amount of short rib that the recipe asks for as well as the red wine and beef broth. I did this because I love to reutilize braising liquid. It has so many applications, it freezes beautifully, and you might as well use every bit of result from that four-hour process. After braising the Short Ribs, I filtered the liquid several times and froze it. I ended up using it in lentils which turned out amazing so if you have space in your freeze I suggest you think ahead and reutilize.
Another recommendation is to lightly salt the short ribs after they’re done if you plan on doubling that portion of the recipe. I didn’t really account for this and my short ribs were a little bland. The rest of the ingredients won’t overcome the lack of seasoning in the short ribs so keep that in mind and double up on the seasoning while they’re braising or salt them afterwards. Either way remember it’s your show so taste along the way so you’re hitting your flavor groove.
Since supermarket trips are limited right now I used regular kale versus Tuscan and It worked just fine as a replacement. While the highlight for this dish is mostly on the short rib the real super star is the filling mixture. I would use that over and over for regular pasta, other lasagnas, salads, drink it out of a cup, I would say it’s that delicious and versatile. I wish I would have made extra of that. Once the lasagna was baked and gobbled up I placed it in the fridge over night and then individually wrapped square portions in saran wrap. This made it a lot easier to heat up left overs as this lasagna holds up great.
I have to say this has been one of my favorite lasagnas to make. I found multiple applications for its components expanding my cooking repertoire and adding some spice to the monotony of daily quarantine cooking. I encourage you to try it!