The 100-Layer Lasagne
When people ask me for advice on cooking (this rarely happens except in my imagination), I usually begin my response by saying, “Don’t ever make lasagne. You know the Spanish Steps in Rome? Well, lasagne has more steps than that.” So I was immediately attracted to an article my friend Suzanne sent me about a restaurant that serves lasagne with 100 layers. I have to recline in the Baracalounger just thinking about this.
Mark Ladner is the chef at Del Posto restaurant in New York, where he says it takes three “departments” to create the lasagne (which sells for $30 a serving). One group makes the three sauces (yep, three, trois, a full trio) that go into the dish, one makes the giant sheets of pasta (I have no idea how this happens so don’t ask me) and one assembles it all in a giant baking pan. So, Ladner does have help. No wonder I find lasagne challenging. The only extra “department” besides myself I ever had in my kitchen was the fire department, that time I forgot I was broiling garlic bread.
Anyway, the next time I imagine someone asking me for cooking advice, I will say, after the bit about lasagne, “Don’t bother cooking. Just go to Del Posto.” Because that lasagne, while it sounds like hell to make, must be heaven to eat. Click here for a photo of the 100-layer lasagne, but first, make sure you are seated in your Barcalounger.
Tags: del posto restaurant, Italian food, Mario Battali, Mark Ladner, New York restaurant, pasta
May 26th, 2010 at 2:39 pm
I’ve gotta try that lasagne some day. Looks like heaven.
I’ve got a new challenge for you….I am going to attempt make a Sweet Potato Gratin that looks eerily similar to the 100 layer lasagne. It’s a recipe by Bobby Flay that he serves at his NYC restaurant Mesa Grill. It’s gorgeous looking and sounds like it tastes even better. I’m catering a wedding shower this summer and the hostess wants mexican food. Okay, so this is more tex-mex. Sue me.
May 26th, 2010 at 5:44 pm
Lasagna is hard to make, but it’s so worth it. Also, I don’t think I would ever pay $30 for lasagna with no ricotta cheese. I’m also a vegetarian so I put zucchini and random other vegetable as a layer in my lasagna when I make it, instead of meat or meat sauce.
That lasagna looks amazing though. I love thin layers of the lasagna noodles.
May 27th, 2010 at 11:08 am
DO LASAGNA!!!! I can cook a wonderful lasagna…and it is sooo simple! besciamella, tomatoes sauce, mozzarella and parmigiano, without ragù bolognese (even if I live in Bologna ^_^). it’s sooo delicious!
May 27th, 2010 at 3:53 pm
yummmm….will you please make that for our next bg?
June 7th, 2010 at 10:56 am
Jessica,
that is too funny, wow, and it is real, I saw the pix, geez. There goes the diet!