1 1/3 Cup Tapioca Starch
1/2 Cup Coconut Flour
8 eggs
1/4 Cup oil
1 Cup water or almond milk
– Blend together all ingredients until smooth and LET SIT 30 minutes
– Pre-heat crêpe pan and season with coconut oil.
– Pour 1/3 Cup batter into skillet and swirl to coat pan.
– When the sides begin to pull away from the skillet, flip crêpe briefly and then slide into plate.
– Fill with whatever you like.
Cut a chicken into four pieces, chop two carrots and one onion, de-germ and smash one clove of garlic.
Make a ” fond de volaille ” with the carcass, and put together the “bouquet garni”.
Color the chicken, remove from the skillet then color the carrots and onion. Add a spoonful of tomato paste, stir and sprinkle with about two tablespoons of flour. Color the flour in the oven on very high broiler. Add the chicken, pour in the wine, bring to a boil, add the fond de volaille; bring to a boil, add the garlic and the bouquet garni, cover and cook it in the oven (around 400ºF) for about 1h30 min.
While it’s cooking you can make the tomato fondue with diced échalotes, olive oil, chopped tomatoes (that have been peeled and de-seeded) and a bouquet garni. It’s then simmered for quite a while till nice and thick.
Remove the chicken ragout from the oven, take the pieces of chicken out, strain the sauce, add the olives and half of the tomato fondue, bring to a boil, put the chicken back into the sauce and serve with a little dollop of tomato fondue and a sprig of parsley 🙂
(Note: this recipe is usually done without measuring and only to taste. So these measurements are approximations. Please feel free to mess around with it until it tastes right to you!)
SAUCE:
1 Large can tomato sauce 1 C. Sweet red wine (or Marsala)
salt ½ C. chopped bacon
pepper ½ – 1 Lb. Ground Beef
Oregano to taste (a Tbs.?) 3 cloves of fresh garlic, pressed
2 Tbs. Olive oil 1 small onion, chopped
1- Sauté ground beef until well browned with enough pepper and salt to taste like sausage (a bit spicy). Add bacon and continue sautéing until bacon is also well cooked. (it does not need to be crispy)
2- Is a separate large saucepan, heat tomato sauce with pressed garlic, oregano and olive oil on medium. While sauce is heating, sauté onion, then add to sauce.
3- Add meat mixture to sauce and let simmer on low for 15-20 minutes. Add wine and simmer 1 more minute.
(Tip: Make sure both the sauce and meat taste ‘perfect’ separately before combining together. It is easier to fix whatever might be “missing” without the confusion of all the flavors combined, and once the 2 taste amazing the mixing of them will only make it better!)
SOFT CHEESE FILLING:
1 medium container soft cheese (ricotta, sour cream, mascarpone or goat cheese)
Approx. 8 oz grated cheese (mozzarella, or I prefer a mix of cheeses)
1-2 eggs
1-2 tsp. Oregano
1 clove garlic
-Blend all ingredients until well incorporated. Set aside.
ASSEMBLY:
1 box Lasagna noodles
Grated cheese (16 oz ?)
1- Preheat oven to 350⁰
2- Heat large pan of water until boiling. Add a few lasagne noodles at a time, making sure they don’t stick. When they are almost done but have a slight snap in the center still when bitten. Remove from water and add the next set of noodles.
3- While noodles are boiling, prepare a casserole dish with a thin layer of sauce in the bottom so the noodles won’t stick, then put one layer of noodles down side-by-side, cutting noodles if needed to completely cove the bottom of the pan.
4- Gently spread cheese mixture in a thin but solid layer on top of the noodles, using fingers or 2 spatulas if needed to keep noodles in place.
5- Spread equal amount of meat sauce over the cheese layer evenly to the edges.
6- Repeat steps 2, 3 and 4 until you reach about 1 cm below the edge of the pan (usually about 3 layers of everything)
7- Top with grated cheese.
Cover with foil and bake until there are bubbles seen rising around the edges of the pan. Remove foil and continue baking until cheese is nicely browned. Remove from oven and let set 30 minutes before serving. Enjoy