How To Make Don Angie's Famous Pinwheel Lasagna (Lasagna for 2)

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Don Angie is one of NYC hardest reservations to get and their Pinwheel lasagna is one of the hottest lasagna’s in America and could be considered an innovation in lasagna and today we’re gonna make it.
Recipes:
Don Angie’s Pinwheel Lasagna
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Cacio E Pepe
• The Secret to the Crea...
Carbonara
• PERFECT SPAGHETTI CARB...
PATREON:
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Don Angie’s Italian American Cookbook
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Music By Blue Wednesday
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[@lindalove7193]

Update: I made this for dinner last night and it was off the charts! Surprisingly light and flavorful. You are so right that you must prep everything the night or two before the event because everything will be nice and solidified and so much easier to assemble. I didn't because I had an event in the house and the kitchen was in use, so I tried yesterday afternoon and the only thing that got chilled was the bechamel sauce, but everything else was ready to go as a regular lasagna. The Bolognese and Wednesday Night sauces, and cheeses helped me stack a regular lasagna. It was getting late, so I had to wrap shit up so we wouldn't be eating dinner too late. It was the best lasagna I've ever made. The pinwheels can wait until I have a dinner party. The shape is for presentation, the meal is what mattered. OMG!

[@TheSlavChef]

I see a lasagna video I hit like.

[@AlienMidget123]

I’m something of a scientist myself

[@Zipfei_Kloatscher]

Condolences to you.

[@juliabishop1408]

Likewise

[@Imagicka]

Calm down there Garfield.

[@TheSlavChef]

@@Imagicka Garfield your mom.

[@AlbertoMontesSoto]

the bechamel with the 2 cups of milk resulting in a gloopy thick one is actually the cut down version of the bulk for restaurant recipe, cause you then scoop a cup of the thick bechamel, you warm it up with a cup of regular milk or heavy cream, and you don't have to make the bechamel base infusion for every plate. great recipe still watching. :)

[@Natetan]

I get it but the issue then becomes straining the aromatics. He had a hard enough time with 3 cups, I couldn't imagine 2.

[@InkdBaker]

Well to be fair not every restaurant makes their sauces the same way. I've worked at a few that had bases but didn't make them like that at all. If you were infusing for a base and using it in a restaurant youd have a chinois in a cambro gallon container. An easier method is just steeping in the cream itself.

[@void.reality]

@@Natetan The traditional way of adding aromatics to a bechamel is to infuse them into the milk by boiling, then strain, then add the milk to the roux. That way you don't need to push the bechamel through a strainer. This method seems overly complicated and messy.

[@Natetan]

@@void.reality Good point.

[@m4rtinbugar]

@@void.reality thank you. Didnt realized that. I like this idea

[@VideoRiverPlum]

Can't be any harder than getting a reservation at Dorsia

[@wandac4021]

I've watched this 4 times now. I'm about to make it! Haha So excited. Wish me luck!

[@lavieenrose5954]

Hope it turned out beautifully..

[@jesuriv1]

I love the crispy part of the Lasagna, I didn't know there was a recipe to maximize crispiness.

[@eveoakley6270]

Me too, I always love the well cooked edges 😋

[@IVIRnathanreilly]

You could just make it like regular then cool it, slice it and reheat it separated so you get all sides crisp

[@jacobhafemeister8205]

Just tried to go there when I was in NY two weeks ago. Getting a reservation is like winning the lottery. Only take them 7 days out and they publish 9am so you better be quick. We needed a reservation for 6 which probably didn’t help. Went to Da Andrea down the street instead which was still great

[@virionspiral]

You should have tried to get a reservation at Dorsia.

[@halfisher3598]

I love the step-by-step walkthrough where actual issues you may encounter are addressed.

[@BelleLopez312]

Excellent notation that this bechamel is "chefy". Thank you for educating us. It looks "doable" that can be easily stored for easy heat up in the future.

[@aram5642]

A lot of work. That is exactly why I visit restaurants for some specific types of food. Lasagna being one of them.

[@rhondaaudiss1197]

Looks DELICIOUS! So I made this for Sunday Dinner, it turned out great and very YUMMY 😋

[@MrZelnoth]

This looks amazing. Will have to make this during my summer vacation.

[@dianes4858]

I just love your show. Everything always looks so delicious! Great instructions too. Thanks!

[@rafcalvo5]

Love the longer vids man, lots of work clearly but so rewarding!

[@tristamyers1910]

That looks so fantastically delicious!

[@Jeremy-zp6yt]

This looks amazing! For sure going to have to give this a try! Love you videos man, always top notch!!!!

[@America2gether]

Best instructor award...!!!!!

[@geoplaten337]

This video is incredibly. The amount of work and love, wow, that’s great stuff.

[@msr1116]

Those oval gratin dishes are available in restaurant supply stores and perfect for one very generous serving or two controlled portions. I used to make various pasta dishes just for me and then brown them on top in the toaster oven for a couple minutes. Sometimes we just want lasagne, manicotti, etc. for one meal only.

[@13c11a]

Just beautiful-a show stopper. Thank you.

[@karendavis8764]

That looks amazing! Must try.

[@msjsq1966]

You are so talented, Chef!!! Thank you so much!!!!

[@louiseolivo]

Love your videos Stephen, they’re so enjoyable to watch and everything looks fantastic. I’d love to see you do a “Pasta alla Genovese”. It’s one of my favorite dishes and I would love to see your take on it. ❤️

[@ChimpScape]

I cannot wait to try this! You are definitely the most talented KZbin chef. Well played man

[@4000angels]

Awesome video, as always. Thank you. Please keep it up.

[@2Wheels_NYC]

Nice! It's like every piece is that great crispy corner piece!

[@whyme82004]

bought the book! thanks for preparing this dish for us !

[@rbu2136]

I like learning something new. Loved this new take on lasagna to crisp up pasta.

[@jamessam1930]

Great work as always my friend

[@davidsprepstation]

Love the idea of pinwheel lasagna. Great video! Definitely need to pick up Don Angie's cookbook.

[@realtoast7036]

Love it! Every bite is a corner.

[@AlmightyAphrodite]

This looks absolutly mouthwatering 🤤 defenately going to try this recipe!

[@TheStallion234]

I feel like you had 150k subs and I blinked and you're closing in on a million. Congrats man

[@dinomonaco2665]

One of your more technically advanced recipes. Brilliant!

[@luceaschild]

Fabulous video. Thanks for the book suggestion; I'll certainly look into getting a copy! Love your channel!

[@etherdog]

Steve, both the cookbook and your demonstration are brilliant! Thanks--one of your best videos in terms of content and technique that we can relate to!

[@97snowjunkies]

I love that you stick to your wheel house, I feel like I'm learning so much from you because you take great care in all the details. I feel like I'm learning authentic Italian, and not just the next trendy recipe!

[@user-vb5sr7hf5y]

One of your more technically advanced recipes. Brilliant!. Looks so good that I just ordered the cookbook!.

[@danadyd59]

Looks so good that I just ordered the cookbook!

[@TheNewSchoolGamer]

looks so good, gotta try this!

[@supsanddups754]

Starting the process for this tonight. Can't do the pasta but I'm doing everything else. Love this recipe

[@SatanClauze]

This looks very very rewarding, gonna book out a weekend to try it soon

[@ellebannana]

I am so obsessed with this channel. It's just pure comfort. I want to make alllll the pastas

[@MrFoxeos]

Interestingly enough, there's a Brazilian dish - which I had no idea was Brazilian until a few minutes ago - called Rondelli which is basically the same concept. Get some pasta sheets, add toppings (ricotta, bacon, ham, ragu) and roll it. The crunchy bits are definitely the best :P I've never seen the double layer method though, I'm going to give that a try. Cheers

[@DanielCosta1969]

Yeah, definitely reminded me of rondelli! Italian-Brazilian like sardella and polpetone. :)

[@borzica]

Your channel is amazing brother. Hope you never stop!

[@DaliaMadrid]

wow! that's creative!

[@filipanden5213]

Wow, thanks. This is really a new dimension good bolognese. Thanks again, so happy with the result and ofc - keep up the good work.

[@nunkap8874]

Looks fantastic my guy!

[@pepymunson2832]

Omg YUMMY! Loved the video 😁

[@calmyoursoul3839]

That looks amazing I’m gonna to make this

[@roberttaylor9259]

Yeah I'm gonna sub that anise out for fennel in the mirepoix. It just seems more appropiate imo

[@wbtittle]

Awesome... Thank you.

[@Milliardo66]

Amazing job

[@Stylin_Moses]

That looks so 🔥

[@lloydg8324]

You inspire me! Thanks

[@rathfoks5051]

Your channel is awesome, keep up the good work!

[@seanpgrimm]

No joke, Don Angie is my wife and I’s favorite restaurant in the world. The lasagna is truly insane. Will have to try this!

[@jwm4ever]

Thanks for sharing that. I'll definitely go out of my way to make this

[@RichardBoo]

My favorite dish to make working there. Looks amazing dude

[@drmindriot]

wow it looks fantastic.

[@gaukaiser]

Really love making these...always make 2 rolls for dinner and 6-8 more to freeze them....perfect for a quick mid week meal

[@originaltommy]

Glorious!!!

[@torokun]

It absolutely makes huge difference when you ice bath the pasta. It makes it more chewy texture. Not mushy.

[@stacyklein2411]

Love it 😍

[@nemo5335]

BTW the Bolognese (or really, all bolognese) can be done in a pressure cooker in a fraction of the time, and I think it actually makes a better sauce. This is one of my favorite things to do with a pressure cooker.

[@rbu2136]

Yes! Ding ding ding ding. You don’t get to eyeball each stage and tweak as you go but my goodness sooooo much faster and simpler.

[@m.p.6039]

Love your Bolognese sauce, thank you very much! You're right, the anise star does make a difference.

[@kevingirard4897]

Beautiful thanks for sharing

[@cheristummytickler7494]

I have been hoping you would do a lasagna recipe! I started rolling my lasagna several years ago. It's so good like that. Thank you for your videos, you have helped me step up my game and connect to my inner Italian

[@thomasmanzi2711]

This is an amazing video.

[@devonrainey2482]

That is the best looking lasagna I've ever seen, good job bro

[@defjam1310]

Looks good. I’ll Make it

[@nijinokanata111]

So beautiful!

[@nadinekore6308]

Love the music!

[@diegooliveirabenjamin]

Man, that was just beautiful

[@loissutton8226]

Yum like always 😋

[@xbronzepkx]

I think its easier to infuse the bayleave, thyme & red onion in the cream and then sifting these ingredients out, then make the bechamel? instead of sifting the bechamel. But anyways great recipe!

[@roberttaylor9259]

This one knows what's up

[@garnetmk]

How would you do this? I think this might be a dumb question as I just figured it out but still answer just to be safe please.

[@roberttaylor9259]

@@garnetmk low temperature milk/ cream steep those ingredients like a tea let them come to simmer and turn off heat and let the mixture cool slightly and strain. Use that mixture to make bechamel. Or you can tie all that stuff up in cheese cloth and do it. Don't use a red onion though because the color will leach into the milk and it'll be ugly. like milky pepto

[@garnetmk]

@@roberttaylor9259 Thanks, I’ll definitely use this technique. Not just with this dish but other dishes as well

[@huntermoka]

@@garnetmk when making a bechamel you either add cold milk to a hot roux or hot milk to a cold roux, either works here. I added the flour and butter, cooked the roux for a few mins, then let it cool. Added all the other ingredients in a new pan, simmered gently for about 20m to infuse, strained into the pan eith the roux, and cooked while whisking over medium heat

[@gelafrancesca]

Delicious 😋

[@michaelt7397]

This looks like a really good-date night meal! It sounds fun making a famous restaurant dish. Maybe me and the wife will give it a try

[@thestablishmentblues]

I’m going to make this for my wedding. Thanks 😊

[@Sharky762]

Fantastic! all I have to say.. just fantastic

[@anthonyvalles]

I’m definitely going to attempt this tomorrow. Thank you for this. ! Love your videos. I made your home made chili smash burgers omg bruh everyone loved it. It was a hit. I have to thank you for that!

[@Reinolds_Recipes]

Love your video :) would like to see more from you!! Keep sharing… I’m subscribed to your channel 💪

[@petercarroll2323]

What a beautiful dish … yes, it is evolutionary … thank you for sharing

[@physically_shopping_so_har5704]

cant wait to attempt to make this at christmas with my mom!

[@ex3714]

My wife has been begging for a lasagne dish, the timing is too good!!

[@spitspotmichael]

I am in the UK 🇬🇧 and just bought Italian American cook book on eBay. I can't wait to give it a try 😊

[@berarpaul]

i just wanna say a big thank you from the bottom of my heart , i hope you re a cook in heaven

[@xxvenom]

Looks crazyyy good. I would throw just a little parm over the top during the final bake. But dude thanks for the videos and this thing is crazy awesome looking.

[@America2gether]

Just made this....thanks for making me a "hero" for the day!!!!

[@PhilRicardo]

I want to thank you for this video (and all of your others) as it made me and English boy buy this book, which is amazing. My wife loves me so much now 😂😂 ❤

[@lafflaff2676]

I just made this today. In the fridge resting. Thanks

[@jmbear628]

very nice. adding mushrooms to sauce might be nice too

[@jordanschock6534]

That Lasagna looks crazy good.

[@blueorange31]

My guy has a new dutch oven every now and then! Dude is being taken care of. Making the good moves! Cheers

[@grrelyea]

I made this last week and it was out of the park good! However, I had to make it vegetarian, which didn't prove to hard to do. I simply left the meat out of the bolognese and cut the milk and tomatoes by half to counter for half the solids that were missing. The flavor and texture were still amazing. I've made both this and your other bolognese sauce before with meat and I couldn't tell the difference. Thanks for a great recipe and for being a great teacher.

[@samwhite5791]

Keep it up brother!

[@dreamreader42]

Finally started on this recipe tonight after watching this video for months! Making a vegetarian version so substituted the meat for finely chopped aubergines and mushroom, which I browned nicely, plus all the other veggies. Beschemel and veg bolognaise is now done and resting in the fridge. Tomorrow is going to be epiccc! 💫

[@ryangelinas9289]

He really banged out this recipe

[@carmelaskitchen]

We call this strucolo or rotolo. So utterly delicious ❤

[@L00ww]

holy frick that looks insanely good

[@jeanniem.3367]

You make me want to run to my kitchen and cook!! Lol 💛 Edit: I feel the same exact way about anise 😖.