| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Black beans; soaked overnight in cold water to cover by 2 inches |
| 1 |
|
Red bell pepper; grilled and seeded |
| 1 |
|
Ear corn; grilled and kernels cut off |
| 1 |
|
Jalapeno; grilled |
| 2 |
tb |
Chopped cilantro |
| 1/4 |
ts |
Ground cumin; toasted _1/4teaspoon ground oregano, toasted |
| 1/4 |
ts |
Ground coriander; toasted |
|
|
Kosher salt to taste |
|
|
Lime juice to taste |
| 1 |
|
Yellow onion; diced |
| 3 |
|
Cloves garlic; chopped |
| 1 |
|
Poblano chile; seeded and diced |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
White wine |
| 2 |
|
Fresh tomatoes; diced |
| 1 |
cn |
(12-oz) tomatoes; diced |
| 1 |
tb |
Chipotle peppers in adobo; diced (canned smoked jalapeno peppers in a spiced sauce) |
| 1/2 |
cn |
Diced mild green chiles |
| 4 |
|
Scallions; chopped |
| 1/4 |
c |
Chopped Italian parsley |
| 1/4 |
c |
Chopped cilantro |
| 1/2 |
tb |
Marjoram; chopped (or oregano) |
|
|
Kosher salt to taste |
| 1 |
lb |
Fresh pasta sheets (purchased) |
| 8 |
|
Fresh plum tomatoes; diced |
| 1 |
bn |
Scallions; sliced |
| 1/2 |
lb |
Shredded mozzarella |
| 1/2 |
lb |
Ricotta |
INSTRUCTIONS
BLACK BEAN CAVIAR
SOFRITO
LASAGNA
REST
Pompano Grille, named after the superb Florida fish, fuses tropical Cuba
with ultra-hip South Miami Beach. Located in a renovated bank building at
6th and Bainbridge streets, the restaurant has what may be the only rooftop
dining in the city. Chef/owner Bill Beck sent us his recipe for vegetarian
Black Bean Lasagna. Like many restaurant dishes, you first prepare several
component recipes, then assemble them before serving. Serve this modern
lasagna for your next buffet party, or bring it to a potluck. This recipe
serves eight people; I would double it, making one lasagna to share with
guests and another to save for my family.
If you make only one lasagna, you will have extra black bean caviar and
sofrito, which would be delicious served with tortilla chips.
Preparing the Black Bean Caviar: Drain and rinse the black beans and cover
again with cold water by 2 inches. Bring to the boil, reduce heat to a
simmer and cook till soft but not mushy. Drain and discard any excess
liquid from the beans and cool. Combine all the ``caviar'' ingredients and
puree. Taste for seasoning, adding more lime juice and salt as needed and
reserve. (May be made 1-2 days ahead if well chilled.)
Preparing the sofrito: Cook the onion, garlic and poblano in the olive oil
till softened but not browned. Add the white wine, bring to the boil and
cook till the liquid has evaporated. Add the fresh and canned tomatoes,
then cook over medium heat for 10 minutes. Stir in the chipotle peppers,
green chiles, scallions and herbs. Season to taste with kosher salt and
reserve.
Assembling the lasagna: Lightly butter an 8-by-6-inch casserole. Coat the
bottom with a layer of sofrito. Cover with a layer of pasta sheets,
overlapping as necessary. Spread with a light coating of black bean caviar.
Sprinkle the black bean mixture first with scallions, then with diced
tomato. Spread lightly with half the ricotta and sprinkle with one-third of
the mozzarella.
Repeat the layers, starting with a layer of pasta sheets, covering with
black bean mixture, then scallions, tomatoes, the remaining half of the
ricotta and one-third more mozzarella. For the top layer, dip a pasta sheet
in the sofrito and place over the lasagna. Spread with more sofrito, and
then sprinkle with tomatoes, scallions and remaining mozzarella.
Either bake right away or cover the lasagna with plastic wrap and
refrigerate up to one day before baking.
When ready to serve, preheat the oven to 350 degrees. Cover the casserole
first with plastic wrap, then with foil (the foil protects the wrap), and
bake for 45 minutes, or until hot in the center. Allow lasagna to cool for
20 minutes before cutting into portions.
continued in part 2
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