How to use up those lasagna sheets!
#Eat Plentiful 56
This week, I was part of the largest restaurant opening I will probably ever do, 180 seats total, counting the bar area and the terrace. After many months of hard work we finally opened the doors of Santa Joana here in Lisbon, nestled in an old convent, the place is one of a kind. Not only is the location special but the creative director is chef Nuno Mendes. If you don’t know him, he opened Chiltern Firehouse back in its heyday, got a Michelin star with Viajante in London and now owns Lisboeta also London. Santa Joana is him coming back to his roots in Lisbon, where he is originally from and bringing back with him all the techniques and ingredients he’s gathered over the years whilst celebrating the best produce portugal has to offer.
It’s been such a great learning experience to work with Nuno, he is passionate, humble and simply amazing at the art of hosting - which is what hospitality is all about. Doing this opening has made me realise the amount of thought and planning that goes into restaurants, most of us take it for granted when we sit down at a table. Next time, you’re out take a moment to appreciate all the small details: lighting, smells, staff, tempo…
Anyway, all this to say I spent little time cooking this week. The boys ordered in twice and I had a bowl of cereal one night after coming home late. I did have lunch at home one day and managed to rustle up a dish that took me straight back to childhood. I used broken lasagna sheets because I had some lying in the pantry and felt I should finish them up. They also add nice twist, more texture than usual pasta.
Broken lasagna sheets, ricotta, ham and peas
Ingredients
Broken lasagna sheets: 250 g
Ricotta cheese: 400 g
Cooked ham: 200 g, roughly ripped
Frozen peas: 150 g
Grated Parmesan cheese: 100 g
Salt: to taste
Black pepper: lots of it
Instructions
Cook the Broken Lasagna Sheets: In a deep pan, bring salted water to a boil. Add the broken lasagna sheets and cook for about 5 minutes until al dente.
Add the peas: Add the peas to the sheets and cook for another two minutes. Once peas cooked, drain the lasagna sheets and peas but make sure to keep one cup of cooking. You will need to make sure the sauce emulsions nicely.
Mix it all together. Add the pasta and peas back into the cooking pot with the pasta cooking water, ricotta , parmesan, generous serving of black pepper and salt and. Give it a good stir, you need to create a saucy pasta. Add the ham once your sauce is ready. I like mine with a kick so I am generous with my pepper.
Serve warm with some extra parmesan.
Use any pasta you want here, especially if making for kids, it’s always easier to use farfalle or penne. I promise you this will become one of your family favourites. I grew up eating a similar dish and now Woody also loves it.
If you come to Lisbon, let me know and make sure to come visit us at Santa Joana!
Until next week x