Lasagna della Vigilia
(Christmas Eve Lasagna)

There used to be a tradition in Italy of making this lasagna from huge sheets of pasta that symbolized the cloth that wrapped the Christmas child.

Yield: 6 servings

Ingredients

• 1/2 cup unsalted butter
• 8 anchovy filets in oil, drained and finely chopped
• 2 large cloves garlic, finely minced
• 1 pound lasagna noodles
• 1 cup grated Parmesan cheese
• Lots of freshly ground pepper

Instructions

1. In a large enameled skillet melt the butter slowly over medium low heat. Add the anchovies and garlic and warm them in the butter about 5 minutes, using a wooden spoon to mash the anchovies as thoroughly as you can.
2. In a large pot of boiling salted water cook the pasta. Fresh lasagna noodles will cook in about 1 minute, dried in about 10 minutes.
3. Remove noodles with a slotted spoon, drain them very quickly and toss immediately in a large bowl with 1/4 cup Parmesan cheese to coat their slippery surfaces.
4. Quickly transfer the noodles to the anchovy sauce, grind a lot of fresh pepper over the top and toss well.
5. Serve everyone a few lasagna noodles on well-warmed plates.
6. Serve remaining Parmesan cheese on the side.

Attribution

Holiday 1992 issue of ZuZu magazine