I'm going to try to turn this forum back towards what it SHOULD hopefully be about; delicious food!
Del Posto 100 layer lasagna is turning into a tradition. I've been increasing the recipe by 3/2 so I can serve 16 people. It takes a good 2 afternoons to prepare, but the prepared pieces can be frozen individually, so all work was done last weekend! These will be fried in clarified butter to get a nice thick cheesy crust on one side and served in a puddle of home-grown marinara & Katz farms olive oil.
So Excited! Serving with a escarole salad from the lovely cookbook 'Taste and Technique' by Naomi Pomeroy, and a magnum of chianti.
What are other folks making?
