BESCIAMELL AND
BOLOGNESE LASAGNA
DELUCA
TRATTORIA
Bolognese Sauce
2 carrots
2 pounds ground beef
2 yellow onions
1 pound ground pork
6 stalks celery
or Italian sausage
3 cloves garlic
1 pound ground turkey
1 bunch parsley
1 glass sangiovese or
¼ cup extra virgin
other dry red wine
olive oil
1 large can San Marzano
2 tablespoons butter
organic tomatoes
salt & pepper
2 cups water
Chop carrots, onions, celery, garlic and parsley in food processor.
Preheat olive oil and butter in an 8- to 10-quart stock pot. Add
vegetable mix and sauté for 15 minutes. Add salt and pepper to
taste. Stir in meat and sauté until golden brown. Add wine and
mix well; simmer until wine evaporates. Add tomatoes and water;
mix very well. Let sauce simmer over medium heat for 2 hours,
mixing thoroughly every 15 minutes.
Besciamell Sauce
1 quart milk
2 sticks butter
1½–2 cups flour
nutmeg
salt & pepper
DIRECTOR/MANAGING PARTNER
ANDREA FRANCESCO TORELLI-LESKY
EXECUTIVE CHEF GABRIELLA TORELLI
I
magine having dinner in a relaxed,
country-style Tuscan trattoria with
a warm, rustic ambience, tradi-
to-order, authentic Italian food,” says
Gabriella, who was born and raised in
Florence and learned the culture and
tional Italian food and regional wine.
You don’t have to travel to Europe
history of Tuscan cooking from three
generations of women in her family.
for this experience—it’s available
right here in El Segundo at Deluca
Trattoria. Managing partner Andrea
“We maintain the traditions of Italian
cuisine, through and through.”
The restaurant imports much of its
Francesco Torelli-Lesky and executive
chef Gabriella Torelli serve cuisine
food from Italy and also uses USDA
prime meats and poultry, wild-caught
from their native Tuscany, as well as
other Italian regions such as Campania, Sicily and Lombardy.
fresh fish and locally grown organic
produce. “We make classic dishes that
every Italian chef proudly serves,” says
“We pride ourselves on fresh, made-
Chef Gabriella.
225 Richmond Street | El Segundo | 310-640-7600 | delucapasta.com
82
SOUTHBAY, NOVEMBER 2016
In a small saucepan, gradually heat milk over low heat. In a second
saucepan, melt butter over low heat. Add flour and whisk until
smooth. Add warmed milk slowly to maintain smooth texture and
to avoid lumping. Add nutmeg, salt and pepper to taste.
Lasagna
1 box lasagna pasta
1½ pounds shredded mozzarella cheese
1½ pounds grated Parmigiano cheese
butter
Cook pasta according to package directions. Preheat oven to 400º.
In an 8”x12” baking pan that is 4”–5” deep, spread butter evenly
around the entire inside of the pan. Spread a layer of Besciamell
Sauce evenly on the bottom of the pan. Place a layer of pasta on
the bottom evenly, trying to avoid overlapping. Spread a layer of
Besciamell Sauce over the pasta. Spread a layer of Bolognese Sauce
over the Besciamell Sauce, allowing the two sauces to mix together.
Spread a complete layer of shredded mozzarella cheese over the
sauces. Spread grated Parmigiano over the mozzarella. Repeat the
process, creating 3 or 4 layers,= or until pan is layered to the top.
Place in oven on the middle rack and bake for 25–30 minutes.
Remove from oven, let stand for 10 minutes and then slice.
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