Aldo Zilli served up his mum’s lasagna with meatballs and pancakes on Ainsley’s Food We Love.
The ingredients for the bechamel sauce: 25g butter, 25g plain flour, 150g-200ml milk, 1 bay leaf, nutmeg(optional), 15g mozzarella, 15g Parmesan cheese, salt and patter to taste.
For the pancakes: 2 egg, size medium, 300ml milk, 30ml sunflower oil and 130g plain flour.
For the meatballs: 100ml olive oil, 500g pork mince, 4 spring onions, finely chopped, 2 garlic cloves, finely chopped, 2 large shallots, finely chopped, 2 long red chillies, deseeded and finely chopped, 1 tsp dried oregano, finely chopped, 2 tbsp finely chopped fresh parsley, 1 tsp finely chopped fresh basil, 2 egg yolks and 100g fine breadcrumbs.
For assembly: 10g Parmesan, 15g mozzarella, 1 egg beaten and 15g smoked ricotta.
See recipes by Aldo in his book titled: Zilli Light
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Tried this recipe. My added advice. Definitely benefits from adding a tomato sauce -served on the side and double the quantity of sauce and add double the cheese specified. As someone that doesn’t really like pasta or mince – really liked the meatball/crepe mix. Disappointing no “instructions” so this is what I did.
Mixed the herbs and 2 extra cloves of garlic and spring onions & chilli with the breadcrumbs (no egg needed here) with the minced pork. Fried these til grey – not pink. Second frying pan, fried garlic and onions, then added the “cooked meatballs to the pan.
Made 6 pancakes. Doubled the sauce quantity. Doubled the cheese.
Layered sauce. pancake, cooked meatballs, lots of parmesan and loads of Ricotta (3 tablespoons of ricotta per layer.)
Only used 4 pancakes. (other 2 for breakfast with syrup/lemon).
Adding – my Side order tomato sauce –
Fry 2 rashers of finely chopped bacon til crispy. One chopped onion (add), half teaspoon of paprika, one teaspoon of worcestershire sauce, 1 tin quality tinned tomatoes, chopped, 1 tablespoon tomato puree, half a teaspoon of dried mixed herbs, 2 Cloves of garlic, minced or chopped finely – mix in a bowl & warm through in a saucepan