#GetForky with Trattoria Procaccini Egg Lasagna

standard February 12, 2016 Leave a response
#Getforky Trattoria Procaccini Lasagna

On Thursday, February 11th, Mrs. G hosted the Princeton Regional Chamber of Commerce Business After Business networking event. The 150 in attendance braved the freezing temperatures and warmed up with comfort food favorites catered by The Gretalia Group, the group of restaurants known for #getforky and that include PJ’s Pancake House, Osteria Procaccini and North End Bistro. Owner John Procaccini echoed Debbie Schaeffer’s comments about supporting fellow businesses by saying that “It’s important that we share the wealth among each other.”

We want to thank everyone again for the continued support of the new Mrs. G showroom and all of the events to come. Below are some highlights from the party, as well as the recipe for the much-talked about egg lasagna, which is Procaccini’s grandmother’s recipe. You might not think of putting hard-boiled eggs on your lasagna, but it’s a traditional recipe in some parts of Italy. 

Princeton Regional Chamber Business After Business at Mrs. G in Lawrence Twp

Peter Crowley, Debbie Schaeffer and John Procaccini at Princeton Regional Chamber Event

Gretalia Owner John Procaccini with Mrs. G CEO Debbie Schaeffer

 
Princeton Regional Chamber Business After Business at Mrs. G in Lawrence Twp

Princeton Regional Chamber Business After Business at Mrs. G in Lawrence Twp

 Princeton Regional Chamber Business After Business catered by Gretalia Group

Princeton Regional Chamber Business After Business catered by Gretalia Group

#Getforky Trattoria Procaccini Lasagna

#Getforky Trattoria Procaccini Lasagna

#Getforky Trattoria Procaccini Lasagna

#GetForky Tiramisu

Trattoria Procaccini Lasagna
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 45 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 45 min
Ingredients
  1. ▪ 1 lb. ground pork
  2. ▪ 1 lb. ground beef (ground round)
  3. ▪ Olive Oil
  4. ▪ Salt and Pepper
  5. ▪ 2 qt. tomato sauce
  6. ▪ 2 boxes (16-oz.) lasagna noodles, cooked to instructions
  7. ▪ 1/2 lb. mortadella, thinly sliced
  8. ▪ 2 balls (16-oz.) smoked mozzarella, cubed
  9. ▪ 1/2 lb. grated Parmigiano-Reggiano
  10. ▪ 1/2 lb. grated Pecorino Romano
  11. ▪ 1/2 lb. prosciutto, thinly sliced and trimmed of fat
  12. ▪ 4 hard-boiled eggs, chopped fine
  13. ▪ 1 bunch parsley leaves, chopped
  14. ▪ 1 bunch basil, chiffonade
  15. ▪ Fresh-cracked black pepper
Instructions
  1. 1. In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer the lasagna evenly across the bottom of the pan to cover the entire surface, about 8 sheets of pasta.
  2. 2. Sprinkle 1/4 of the cooked meat mixture over the pasta, then layer 8 slices of mortadella.
  3. 3. Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheese and top with a layer of tomato sauce.
  4. 4. Layer another 8 lasagna sheets to cover, then a layer of prosciutto, mozzarella, 14/ of the grated cheese, 1/3 of the chopped herbs, 1/4 of the cooked meat, and tomato sauce. Finish this layer with 1/2 of the shopped hard-boiled eggs. Repeat with another layer of lasagna, remaining prosciutto and mortadella, 1/4 of the grated cheese, 1/3 of the chopped herbs, remaining chopped eggs, 1/4 of the mozzarella, 1/4 of the cooked mat, and sauce. Repeat with the last layer of lasagna, remaining cooked meat, grated cheeses mozzarella, and a think layer of tomato sauce.
  5. 5. Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper.
  6. 6. Cover with aluminum foil, careful not to let foil touch cheese and bake for about 1/2 hour, until cheeses melt and ingredients have melded.
  7. 7. Uncover and let cool and set for about 30 minutes before cutting so lasagna can absorb the liquid released by the cheeses.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

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Chef Vance Slocum Follow on Instagram at Instagram.com/appliancechef

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