Everybody loves the crisped outer edges of a lasagna. So much so that world-renowned chef Mossimo Bottura came up with an all-edges concept for a dish he calls “The Crunchy Part of the Lasagna,” served at his restaurant in Italy.
Closer to home is the lasagna at Amaro Bistro & Bar, the hot new R Street Italian restaurant from the Shady Lady team. Chef Kevin Ritchie’s highly satisfying creation consists of thin layers of pasta, fontina and Orland Farmstead Creamery Ricottage (a ricotta/cottage cheese hybrid) cheeses and béchamel and Bolognese sauces. The lasagna’s top layer firms up in the regular oven before a further crisping in Amaro’s pizza oven.
For those who prefer their lasagna with squish, there’s still plenty of creamy softness at this one’s center.
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– Carla Meyer