Recipe courtesy Chef Rick Petralia, Director, Culinary Innovation, Fazoli’s
Crispy Lasagne Chips with ‘Nduja Fonduta
- To make the Lasagna Chips: Bring a pot or pasta cooker of salted water to a boil and cook the lasagna sheets until al dente (7 minutes). Occasionally stir the sheets to ensure they do not stick together (especially in the first two minutes). Drain and chill in ice water. When fully chilled, carefully remove sheets.
- Using a sharp knife or pizza cutter, cut each sheet into 16 pieces (by making 3 vertical cuts, 3 horizontal cuts). If not frying immediately, hold refrigerated for up to 2 days.
- If frying, cook in a 360 degree F fryer until golden brown (approximately 2 minutes). Stir/flip after the first minute. (Chips may be fried to order or held at room temperature for 4 hours.)
- To make the ‘Nduja Fonduta: Combine the ingredients in a mixing bowl. Use a rubber spatula to mix until evenly incorporated. Cover and hold refrigerated for up to 2 days.
- For each serving, to order: Place the ‘Nduja Fonduta into a bakeable dish. Top with the mozzarella cheese and bake until warmed. Alternatively, the dish may be microwaved for 20 seconds, then the cheese can be browned in a salamander/broiler/conveyor oven.
- Place the dish on a plate. Place the fried Lasagna Chips next to the dip. Dust the chips with Parmigiano-Reggiano. Garnish the dip with a pinch of crushed Calabrian pepper flakes.
This item utilizes the lasagna sheets in a non-traditional way. The golden-brown lasagna chips are a crispy alternative to potato chips or tortilla chips–perfect for an Italian or pizza restaurant. The fonduta is a great shareable dish that is approachable, yet somewhat elevated. This menu item jumps on several trends, particularly global flavors like ‘nduja, shareables, using alternates to bread (chips in this case), and safe experimentation.