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1st -- Ricotta:
In a sauce pan, place 2 quarts of Pasteurized milk, and place on low heat. Next, with a teaspoon of salt in a glass of water, put 3 tablespoons of vinegar (white). When milk begins to bubble around the edge, stir and pour in the water and vinegar. The Ricotta will come up to the surface when the milk turns like water and it is done. Let it sit awhile, then take a skimmer and pick all the Ricotta and let drain. You can place it in the freezer for a w hile to get hard enough for slicing.
2nd -- Gravy:
Place one pkg. ground meat in a skillet to fry with oil and one onion, garlic salt and pepper. Brown, then add tomato paste and sauce. Add water and let cook until it tastes right. Prepare your baking dish.
3rd -- Cooking:
Use a large pot and plenty of water and salt. When boiling, add Lasagna noodles and cook until tender. Pour off the hot water and add cool water in order to handle the noodles. In a Pyrex baking dish, put grated ricotta cheese, and, if you like, sliced hard boiled eggs and thin slices of Italian cheese. Continue layering until you have enough for the meal or the dish is full. (Note: she says it is simple once you have done it. She wishes she wa s nearer to show us how it's done!) Wrap in freezer paper until you are ready to use. May be taken out on Saturday for Sunday and baked for the meal. Reheat in a 325 degree oven until hot and ready to serve.
Comments:
Recipe of Teresina Saltaformaggio Calamia
My cousin gave me a copy of a recipe of my Grandmother's, who has been deceased for 30 years. She and I were very close and the recipe is written in her hand. I used to love her cooking. I didn't
realize that you could make your own Ricotta cheese as she did.
Submitted by: Kenneth T. Calamia
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