Rito-Angie

Angie Rito and Scott Tacinelli

Biography

Scott Tacinelli and Angie Rito, Chefs & Partners at Don Angie

Chefs Scott Tacinelli & Angie Rito married in 2015 in Florence, Italy. The couple shares a deep passion for the food traditions of all cultures, especially Italian. They have developed a unique style of cuisine that draws influence from their Italian-American family traditions, travel experiences and life in New York City. Scott and Angie are veterans of the New York dining scene; in addition to dinnertable, the duo are known for creating the menus of Quality Italian, a modern adaptation of an Italian-American steakhouse,... READ MORE

Scott Tacinelli and Angie Rito, Chefs & Partners at Don Angie

Chefs Scott Tacinelli & Angie Rito married in 2015 in Florence, Italy. The couple shares a deep passion for the food traditions of all cultures, especially Italian. They have developed a unique style of cuisine that draws influence from their Italian-American family traditions, travel experiences and life in New York City. Scott and Angie are veterans of the New York dining scene; in addition to dinnertable, the duo are known for creating the menus of Quality Italian, a modern adaptation of an Italian-American steakhouse, and the seasonally evolving concept at Park Avenue. Scott also spent time in the kitchen at Quality Meats under Chef Craig Koketsu while Angie fine-tuned her Italian culinary craft working under Rich Torrisi and Mario Carbone at Torrisi Italian Specialities.

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Lasagna For Two

For the pasta:

1 C plus 2 tablespoons “00” flour
7 tablespoons durum flour
8 egg yolks
2 whole eggs

Mix dough in a food processor until it comes together into a ball. Wrap with plastic wrap and allow to rest for 30 minutes. Roll dough into large square sheets with a pasta roller to desired thickness. Cook pasta sheets in salted, boiling water, submerging in the water for one minute then immediately placing into an ice bath. Remove from ice bath and set aside to cool.

For the besciamella:

1# unsalted butter, cut into cubes
1 pint “00” flour
2 quarts cold whole milk
2 shallots, sliced
2 pieces bay leaf
4 sprigs thyme
1 teaspoon black peppercorns
Salt

Melt butter in a heavy-bottomed pot. Add shallots, bay, thyme and peppercorns. Cook over low heat until shallots are translucent. Add flour and stir well. Cook over medium heat for five minutes, stirring constantly. Add milk and stir. Cook for 10 minutes, stirring constantly. Season with salt to taste. Remove from heat and strain through chinois. Place in refrigerator to cool.

For the Bolognese:

1# sweet Italian sausage
1/4# pancetta, ground or processed in food processor
1# ground veal
2 tablespoons olive oil
1/2 C tomato paste
1 C white wine
1-pint whole milk
2 pieces star anise
2 Spanish onions, chopped coarsely
4 cloves garlic
5 ribs of celery, chopped coarsely
2 carrots, peeled and chopped coarsely
2 small cans San Marzano DOP Tomatoes, processed in food processor
Salt

Process onions, garlic, celery and carrots together in a food processor. Set aside. Sear sausages and veal in olive oil in a heavy-bottomed pot over high heat. Remove from pot and set aside. Add pancetta to the pot and cook over medium heat until crispy. Add processed vegetables and cook over medium heat until soft. Add tomato paste and stir. Cook for five minutes. Add wine and allow to cook until fully evaporated. Add veal and sausage back into the pot. Add milk and San Marzano tomatoes. Stir well and cook over low-medium heat for two hours. Season with salt to taste. Remove from heat and place in refrigerator to cool.

For tomato sauce:

2 cans San Marzano DOP tomatoes
3 cloves garlic, smashed
2 sprigs basil
4 tablespoons olive oil
Salt

Heat olive oil in a heavy-bottomed pot. Add garlic and cook over low heat until soft. Add tomatoes and bring to a boil. Immediately remove from heat and add basil. Season with salt to taste. Place in refrigerator to cool.

To assemble lasagna:

Cooked Pasta Sheets
Bolognese
Tomato Sauce
Mozzarella, shredded
Parmesan, grated

Lay out a pasta sheet on a clean countertop. Spread a thin layer of béchamel evenly across the pasta sheet. Place another sheet of pasta on top of the béchamel. Sprinkle with parmesan and mozzarella. Spread a layer of bolognese evenly across the second pasta sheet. Roll the layered pasta into a log. Place in refrigerator to cool.

When cool, slice the lasagna log into pinwheels. Remove garlic and basil from the tomato sauce. Ladle the sauce into a casserole dish to cover the entire bottom of the dish. Lay lasagna pinwheels into the casserole until the dish is full. Bake in a 400-degree oven until pasta edges are golden brown. Serve