Who’s Your Culinary Idol?

I’d like to tell you about one of mine. Laura del Principe is not a Top Chef or an Iron Chef. She doesn’t have ridiculous bleached hair or tattoos running up and down her arms or a line of cookware created in her name. The restaurant she runs with her husband is tucked away in the mountains of Abruzzo. It was not on the recently released World’s 50 Best Restaurants list. But it is on mine.

Laura del Principe in the kitchen at Plistia, 2009

I wrote an essay about Laura and her restaurant, Plistia. It was featured as the lead story in the May 15 issue of the Chicago Tribune’s food section. This makes me happy beyond words, not so much because of the play the story got but because it gave me an opportunity to acknowledge someone whose cooking has inspired my own for years. I posted the story on my Facebook page and tweeted about it. But for those of you who haven’t had a chance to read it and would like to, here is the link.

Laura’s recipe for lasagne in brodo (lasagne in broth) ran in conjunction with the story. So many recipes these days are described as “genius,” but this one really earns it. It is composed of many layers of pasta, cheese and tiny veal meatballs. But instead of being baked in sauce, the lasagne is baked in homemade broth. The noodles and meatballs absorb the broth as the lasagne bakes. It is rich and comforting and delicate ~ truly one of the best pasta dishes I’ve ever had the pleasure of eating.

I had lasagne in brodo at Plistia last summer during a trip to Italy. When I got home, I recreated it. This is my version of Laura’s genius recipe. Yes, it is a labor of love ~ homemade noodles, homemade broth, all the rolling of the tiny meatballs. But make it anyway. Not today, but on a day when you’re looking for a good kitchen project to tackle. Make it because recipes like these by real culinary stars deserve to be appreciated and brought to life in people’s kitchens.

Who inspires you in the kitchen? I’d love to know.

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Oh, and speaking of Chicago (one of my favorite cities; I got engaged there in 1992!), I am excited to be participating in this year’s Chicago Tribune Printers Row Lit Fest, which is being held June 8 and 9. I’ll be signing books and doing a cooking demonstration on the Good Eating Stage on Saturday, June 8, at 2:30 p.m. If you happen to be there, please do come find me and say hello!

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Makes 8 servings

Lasagne in Brodo

I was inspired to make lasagne in broth after enjoying it at Ristorante Plistia, in Pescasseroli. Plistia is one of those typical Italian homestyle restaurants with a casual dining room, plain but solid wooden furniture and no menu. You eat what the cook is making. I love dining this way, and if I were ever to open a place, that is exactly how I would run it.

Set aside a decent amount of time to make this showstopper recipe. You will need to make homemade lasagne noodles, homemade broth and a batch of tiny meatballs (easy to make but time-consuming to roll out). The easiest way to get it all done is to do it in steps. I usually make the broth and meatballs a week or two in advance. I also make the lasagne noodles ahead of time and freeze them. This leaves just the cooking of the noodles, and the assembly and baking of the lasagne. Totally worth every ounce of time, effort and love you put into it.


  • Homemade chicken broth
  • 1 chicken, about 4 pounds
  • 1 yellow onion, quartered
  • 4 whole cloves
  • 2 carrots, cut into 2-inch pieces
  • 2 ribs celery, including leafy tops, cut into 2-inch pieces
  • Handful of parsley (leaves and stems)
  • 1/2 teaspoon whole black peppercorns
  • Water (about 4 quarts)
  • Sea salt

  • Lasagna noodles
  • 2 to 2 1/4 cups "00" flour or unbleached all-purpose flour
  • 1 tablespoon semolina flour, plus more for dusting the work surface
  • 1/2 teaspoon fine sea salt
  • Pinch of freshly grated nutmeg
  • 3 extra-large eggs
  • 1 tablespoon extra-virgin olive oil

  • Meatballs
  • 12 ounces ground veal
  • 1/2 teaspoon salt
  • Pinch of freshly grated nutmeg
  • 1 egg, lightly beaten
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • Vegetable or olive oil for frying

  • Assembly
  • 1 pound fresh mozzarella cheese, thinly sliced
  • 1 cup freshly grated Parmesan cheese, about


Homemade chicken broth

1. Put all of the ingredients except the water and salt into a large stockpot. Add enough water to cover the ingredients by about 2 inches. Bring the broth to a boil over medium-high heat, skimming any foam that forms on the surface. Reduce the heat to medium-low or low; cook, uncovered, at a gentle simmer, until the broth is reduced by about half, about 4 hours. Continue to skim the broth as needed as it cooks.

2. Toward the end of cooking, season the broth with salt to taste; let it simmer until it has developed a rich, meaty flavor, 30 minutes.

3. Strain the broth through a colander lined with several layers of damp cheesecloth into a container. Let it cool to room temperature; cover and refrigerate until well-chilled. Skim off and discard the congealed layer of fat on the surface. Measure out 5 cups of broth for the lasagna. Reserve the remaining broth for another use. You can store it in an airtight container in the freezer for 1 month or longer.

Lasagna noodles

1. Make the dough: Whisk together the flours, salt and nutmeg in a bowl. Dump the mixture into a mound onto a clean counter. Make a wide, shallow well in the center of the mound.

2. Break the eggs into the bowl. Add the oil and whisk lightly. Pour the egg mixture into the flour well. Gently whisk the eggs with a fork while gradually drawing in flour from the inside wall of the well. Continue to whisk flour into the eggs until the mixture is the consistency of thick batter. Now use your hands to draw more flour into the egg mixture until a dough forms. Begin to knead the dough. Using the heel of your hand, push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough a quarter turn and repeat the pushing and folding motion. As you knead, continue to incorporate flour bit by bit until the dough is quite firm but still pliable. You may not use all the flour; use a dough scraper to sweep away excess flour and any small bits stuck to the work surface.

3. Continue to knead the dough until it is smooth and silky, about 5 minutes. Form it into a ball; wrap it tightly in plastic wrap. Let it rest at room temperature, 30 minutes.

4. Make the lasagna noodles: Set up your pasta machine with the rollers on the widest setting. Scatter a little semolina flour on the work surface around the machine. Cover a large area such as a kitchen table with a tablecloth; sprinkle it with semolina. This is where you will put the lasagna noodles.

5. Cut the dough into quarters and re-wrap 3 pieces. Knead the remaining piece briefly on the work surface. Then pat it with the heel of your hand to flatten it a bit. Feed the dough through the rollers of a pasta machine; then lay the strip on the work surface. Fold the dough into thirds, like folding a business letter, sprinkle with semolina and pass it through the rollers again. Repeat the folding and rolling a few more times, until the strip of dough is smooth. Move the roller setting to the next narrower notch; feed the strip of dough through it twice, sprinkling with semolina as necessary to keep it from sticking. Then move the notch to the next setting.

6. Continue to stretch the dough in this way, twice on each setting, until it is very thin — about 1/16-inch thick. Because lasagna noodles are layered, they need to be thin. You should be able to see the shadow of your hand through the strip.

7. Cut the strip of dough with a fluted pastry wheel or a sharp knife into 4-by-6-inch rectangles. Carefully transfer the rectangles to the semolina-dusted tablecloth, arranging them so they are not touching each other. Stretch and cut the remaining pieces of dough in the same way until you have cut them all into lasagna noodles.

8. If you are assembling the lasagna the same day, you can leave the noodles out. If you are making them in advance, it is best to store them in the freezer, where they will keep for up to 1 month: Sprinkle semolina on a rimmed baking sheet and arrange a single layer of noodles on the sheet. Cover with a sheet of waxed paper. Sprinkle a little semolina over the waxed paper and add another layer of noodles. Continue to layer all the noodles in this way. Put the baking sheet in the freezer and freeze for at least 2 hours or until all the noodles are firm. At this point you can transfer the frozen noodles to one or more tightly lidded containers and store them in the freezer. (Do not store the noodles in the refrigerator; they will turn brown.)


1. Combine all the ingredients except the oil in a bowl; mix thoroughly with your hands or a spatula. With your fingers, pinch off small pieces of the mixture and roll into tiny balls about the size of a hazelnut. Place the meatballs on a clean baking sheet or platter. You will have 125 to 130 meatballs.

2. Pour the vegetable oil to a depth of 1/4 inch in a large skillet; place over medium-high heat and heat to 375 degrees on a deep-frying thermometer. If you don't have a thermometer, carefully drop a meatball into the hot oil; if it sizzles on contact, the oil is ready. Place a platter lined with paper towels near the stove. Carefully add the meatballs to the hot oil, working in batches so they don't crowd the pan. Fry the meatballs, nudging them around from time to time with a skimmer or slotted spoon, until they are lightly browned, 3-4 minutes. Transfer the meatballs to the prepared platter. Repeat until all the meatballs are fried.


1. Lay a tablecloth or several clean dishcloths out on a clean, flat surface near the stove. Have ready the broth, heated to a simmer; the lasagna noodles; the meatballs; and the mozzarella and Parmesan cheeses.

2. Heat the oven to 375 degrees. Lightly coat the inside of a 9-by-13-inch baking dish with butter.

3. Heat a large pot of water to a rolling boil; salt generously. Carefully drop in 6 to 8 sheets of pasta noodles, taking care not to crowd the pot. Boil the pasta for just a couple of minutes, until they begin to float to the surface; fresh pasta cooks quickly, and the lasagna sheets should be slightly underdone. Use a large skimmer to remove the sheets from the pot; spread them out flat on the tablecloth. Be careful as you spread them out as they will be hot. Cook and lay out the remaining sheets in batches.

4. Pour a ladleful of broth in the bottom of the baking dish. Arrange a single layer of pasta sheets over the broth. Lay several slices of mozzarella over the lasagna sheets and sprinkle a little Parmesan on top (1 to 2 tablespoons). Scatter a small handful of meatballs over the cheeses. Pour another ladleful of broth over the cheeses and add a second layer of noodles, cheeses and meatballs. Continue to layer the broth, noodles, cheeses and meatballs until you have made at least six layers. Make a final layer of noodles; sprinkle 1/4 cup Parmesan over them. Keep any remaining broth hot; you can ladle it over the lasagna at serving time.

5. Cover the lasagna with foil and bake for 20 minutes. Uncover and bake until the lasagna is bubbling and the top is golden, with browned and slightly crisped edges, 20-30 minutes. Remove the lasagne from the oven and let it rest for 5 minutes before serving.

6. To serve, cut the lasagna into individual portions; transfer the slices to shallow-rimmed bowls. Spoon a little broth from the baking dish or from the pot of extra broth over each serving. Sprinkle a little extra Parmigiano on top if you like.

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30 Responses to Who’s Your Culinary Idol?

  1. janie May 22, 2013 at 10:08 am #

    I am definitely going to make this-it sounds so amazing. Thanks Domenica!

    • Domenica May 27, 2013 at 11:39 am #

      Let me know how it turns out Janie. Cheers, D

  2. Michelle - Majella Home Cooking May 22, 2013 at 5:06 pm #

    I loved your article in the Tribune. The villages of Italy are teeming with unsung culinary heroes. Thank you for introducing us to Laura and her inventive recipe. I hope to dine at Plistia this summer. A presto!

    • Domenica May 27, 2013 at 11:43 am #

      You’re right Michelle, there are so many wonderful cooks all across Italy ~ young and older ~ who are keeping these culinary traditions alive in their kitchens. Plistia is my favorite kind of restaurants. There is no menu; you eat whatever Laura prepares in the kitchen. If I were ever to open a restaurant, that’s the kind of place it would be.

  3. Frank May 23, 2013 at 10:25 am #

    This really does sound incredible. I’ve got to make this soon. Btw, a friend’s aunt from Abruzzo is coming by for a Memorial Day cookout. Can’t wait for her to whip something up. The abruzzese really do have a special gift for cooking.

    • Domenica May 27, 2013 at 11:44 am #

      Frank, please report back on what she makes. I can’t wait to hear. Enjoy the holiday. Thanks for reading.

      • Frank May 30, 2013 at 7:38 am #

        Well, she made the sugo for pasta, which was very nice (although she complained, as Italians often do, that it tastes better in Italy. She also made an interesting rolled frittata that I had never tried before—bits of vegetable, zucchine, carrot and peas, I seem to remember—inside, then rolled with thinly sliced cheese and wrapped up in foil long enough to let the cheese melt. No time inside the oven, I was surprised to learn. And then another dish I hadn’t encountered before, zucchine simmered with chopped meat. It was very tasty. My friend’s husband is a real ‘meat and potatoes’ guys (he may be the last of a dying breed) and says it’s the only zucchine dish he’s ever liked. After all of that, the grilled meats seemed almost superfluous…

        • Domenica May 30, 2013 at 8:38 am #

          Frank, I need to know more about this rolled frittata! Just this morning I was trying to figure out what to do with all the vegetables I bought at the farmers’ market yesterday, including peas and zucchini, and a frittata was the first thing that crossed my mind. Were the vegetables sautéed or blanched before being added to the eggs? Also, the zucchini simmered with chopped meat ~ interesting! Was the meat cooked already or was it cooked together with the zukes? Veal? Beef? Inquiring minds want to know…Thanks for reporting back. i love how creative Italian cooks are.

          • Frank June 10, 2013 at 10:56 am #

            Well, this is why you’re a journalist and I’m not… I’m afraid I didn’t ask too many questions. But I’ll try to follow up! I’m told that she made up the zucchine and chopped meat dish on the spot, since they had both left over from making other dishes. Waste not, want not.

  4. elisa May 23, 2013 at 10:33 am #

    This is a true show-stopper! The owners must have Greek ancestors or like Greek cusine (Plitsia of Kos ..the island of Kos was the head helsman of a whole fleet during the Roman/Aegean naval wars) and I will make this wonderful dish, but I will try it to make ith with phyllo dough. I hope will turn out ok and save me some time.
    Grazie Domenica, you always show us wonderful recipes!!!

    • Domenica May 27, 2013 at 11:44 am #

      Love the historical reference, Elisa. Thank you for sharing it. I’m curious to know how this would be with phyllo ~ let me know if you do it.

      • elisa May 31, 2013 at 9:23 am #

        I tried the recipe with phyllo, but I ended up making the recipe without the broth. I tried it as a “test” in an 8×8 pan and I didn’t like how the phyllo became too mushy. So I made the full recipe without the broth and layering the ground meat without making the meatballs. I know is not your wonderful recipe, but i came out well.

        • Domenica May 31, 2013 at 6:35 pm #

          I love the way you are always experimenting Elisa. Thanks for reporting back. Did you sauté the meat first?

          • elisa June 3, 2013 at 3:49 pm #

            Yes, I used your meatballs recipe, but I spread the mix instead.

  5. Jamie May 25, 2013 at 10:05 am #

    One of the main reasons we loved living in Italy was the food. Chefs like Laura, restaurants like Plistia… I think in 7 year… no I KNOW that in 7 years living and eating in Italy, and we ate out very very often, we had 2 bad meals. The rest of the thousands of meals were amazing. Simple, homey, comforting but amazing. Ravioli in brodo, lasagna in brodo bring me back there and make me smile. I would love to tackle this project and make my men oh so happy. And a huge huge congratulations on the article.

    • Domenica May 27, 2013 at 11:47 am #

      Thanks my friend. And it was great to talk with you the other day. Freshly inspired, thanks to you. And I agree ~ I’ve had very few bad meals in Italy over the years. And the simplest ones, featuring local specialties, are usually the best.

  6. ciaochowlinda May 25, 2013 at 11:09 pm #

    Oh how I want to try this dish. Helen forwarded me the article from the newspaper and it made me want to go to Plistia. Hopefully I’ll do just that when I’m in Abruzzo this summer. Thanks for the wonderful post and great inspiration, as always.

    • Domenica May 27, 2013 at 11:48 am #

      Thank you Linda. I hope you’re having a wonderful time over there. Wish I could have joined you all. Magari alla prossima! xo

  7. linda May 26, 2013 at 8:54 pm #

    Thank you for the most enjoyable post and recipe. Made this today and
    it was just wonderful! (so light) This will be something I make for years to come 🙂
    Thank you, thank you……

    • Domenica May 27, 2013 at 11:49 am #

      So glad you enjoyed it Linda. Thanks for reading!

  8. Fr Peter Nassetta May 28, 2013 at 11:17 am #

    I think I speak for all those who peruse your webpage and read your cookbooks: YOU are the one who inspires us!! Unfortunately, the life of a campus minister has not allowed me to cook nearly as much as I would like this past year. But I certainly hope to remedy that this summer! So if I am going to take on a serious project in the kitchen, should I start with Lasagne in Brodo or Pasta Timballo? 🙂

    • Domenica May 28, 2013 at 9:14 pm #

      That is so nice of you to say, Fr. Nassetta. I do hope you get some time to relax in the kitchen this summer. As for which project…too hard to make this call. You’ll just have to do both!

  9. Tracy May 29, 2013 at 8:16 am #

    A woman by the name of Luigina in the small town of Strangolagalli in Frosinone. She made the most wonderful homemade pasta with foraged mushrooms and asparagus for me and Roberto our last night in Italy.

    • Domenica May 30, 2013 at 8:29 am #

      That sounds delicious Tracy, and exactly the sort of dish I would also love and remember. Have you ever tried to make it at home?

      • Tracy May 31, 2013 at 2:56 pm #

        We’ve only made homemade pasta twice (I did get a chance to make it once in Rome–what a treat), but eat mushroom and asparagus pasta about once a week in the spring. Marrying the two would be lovely. I need to crack open your book…

        • Domenica May 31, 2013 at 6:34 pm #

          Yes, definitely do it Tracy. It gets easier each time. I’m curious ~ what kind of mushroom do you use? I wish we could get good fresh porcini here, but I only see them once in a blue moon at Whole Foods at a ridiculous price (like $40 a pound). I need to learn foraging.

  10. stacey snacks May 29, 2013 at 5:54 pm #

    I am inspired by so many talented chefs and cooks, I can’t even count them all.

    Your cookbook Pastas and my favorite, The Glorious Soups & Stews has become my favorite! I am posting Gabriella’s Pot Roast, best pot roast we have ever had, thank you for that recipe.

    I am going to attempt this beautiful lasagne when the weather is cool.


    • Domenica May 30, 2013 at 8:33 am #

      Aw, thank you Stacey. Gabriella’s Pot Roast might be the most popular recipe in that book. There’s something about it that people just love (including me).

  11. Italians Do Eat Better May 31, 2013 at 7:23 pm #

    Davvero una bella ricetta! Devo provarla! 🙂

  12. Chiara June 2, 2013 at 5:38 pm #

    una ricetta molto interessante che vorrei fare anche io quanto prima, grazie per averla condivisa! buona settimana Domenica, a presto !

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