This week Disney announced that a new restaurant, Trattoria al forno, would be opening at Disney’s BoardWalk Inn in the near future. The open date is set around sometime in December of this year. The restaurant will serve Italian food, wine, and Neapolitan-style pizza. The pizza will be wood oven baked with fresh ingredients, including fresh mozzarella made on the premises daily!
The Disney Park Blog stated that Trattoria al forno would feature menu items such as “braised beef Bolognese with house-made cavatelli from Bologna, semolina tagliatelli carbonara from Latium (more specifically Rome), pork chop alla Milanese named after the city of Milano. And you’ll find classic Italian favorites: chicken breast alla Parmagiana with tagliatelle pasta; shrimp with garlic, capers and anchovy butter with polenta; whole roasted fish with roasted vegetables; baked lasagna; grilled steak; slow-cooked lamb shank with polenta; and eggplant rollatini.”
Trattoria al forno will take over the location currently occupied by Kouzzina by Cat Cora®, when that restaurant closes at the end of September. Personally, I can’t wait for another Italian food offering to make its way to WDW property! Be sure to keep your ears open from Disney for updates about Trattoria al forno….and hopefully a further sneak peek at the menu!
This week’s recipe is from another (current) Italian restaurant at WDW, Tutto Italia! Recipe courtesy of allears.net.
Lasagna Al Forno
Yield: 10 portions
Ingredients:
6 Each Fresh Pasta Sheets (pre cooked)
1/2 Cup Tutto Italia Pomodoro Ragout (recipe follows)
2 Quarts Tutto Italia Bechamel Sauce (recipe follows)
3 Quarts Tutto Italia Bolognese Sauce (recipe follows)
4 Cups Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
2 Tablespoons Extra Virgin Olive Oil
Method of Preparation:
In a deep 13×9 pan, evenly spread around the olive oil, and then add the Pomodoro Sauce, again evenly spreading across the bottom of the pan. Place you first pasta sheet , making sure to center it and firmly pressing it to the bottom of the pan. Place 2 cups of the Bolognese Sauce in the pan and spread evenly across the pan using a spoon or rubber spatula, and sprinkle generously with the grated parmesan cheese. Place another pasta sheet on top of the Bolognese layer, again firmly pressing it down. Add 1 cup of Bechamel Sauce to the pasta sheet and evenly spread it around. Sprinkle generously with the grated parmesan cheese. Repeat the process, continuing the alternating layers until all 6 layers are completed. On the final layer add the mozzarella cheese. Bake uncovered at 250 degrees for approximately 1 hour and 15 minutes, or until internal temperature has reach 165 degrees. Allow to rest for at least 10 to 15 minutes before cutting. Top with hot pomodoro sauce and more grated parmesan cheese. Bon appetito!!
Tutto Italia Pomodoro Ragout
Ingredients:
4 Cans Imported Plum Tomatoes in Tomato Sauce
1 large Yellow Onion, diced
2 Cloves Garlic, chopped
1/2 Cup Extra Virgin Olive Oil
2 Tablespoons Kosher Salt
2 teaspoons Ground White Pepper
6 Leaves Fresh Basil Leaves, chopped
Method of Preparation:
Crush the tomatoes by hand in a large bowl, by squeezing them. Cook the onions in the olive oil until clear over medium heat in a heavy bottomed 12 quart sauce pan. Add the garlic and cook till just fragrant. Add the crushed tomatoes, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Add basil leaves, and remove from heat. Serve.
Tutto Italia Béchamel Sauce
Ingredients:
2 Quarts Milk
1 Stick Unsalted Butter
4 Ounces All-Purpose Flour
1 teaspoon Ground Nutmeg
1 teaspoon Ground White Pepper
2 Tablespoons Kosher Salt
Method of Preparation:
In a heavy bottomed sauce pot, over medium heat, melt butter. Once the butter is fully melted, add the flour, mixing completely together. Cook the mixture for at least one minute, stirring constantly. Add the milk into the mixture using a whisk. Bring to a boil, and then lower heat to a simmer. Season with salt, pepper, and nutmeg. Cook for at least 1 hour, stirring occasionally. Serve.
Tutto Italia Bolognese Sauce
Ingredients:
1 Each Yellow Onion, fine diced
3 Ribs Celery, fine diced
1 Each Carrots, fine diced
3 Cloves Garlic, chopped
1/2 Cup Extra Virgin Olive Oil
1 Tablespoon Dried Thyme Leaves
2 Each Bay Leaves
1 Pound Ground Beef
2 Cup Tutto Italia Pomodoro Ragout
1/2 Cup White Wine
1/2 Cup Heavy Cream
2 Tablespoons Kosher Salt
2 teaspoons Ground Black pepper
Method of Preparation:
In a heavy bottomed sauce pot, over medium heat, cook carrots, onions, celery, and garlic till onions are clear and soft. Add the ground beef and cook all the way through, making sure to break it up as much as possible. Add the dried herbs, Pomodoro sauce, wine, cream, salt, and pepper. Bring to a boil, and then lower heat to a simmer. Cook for at least 1 hour, stirring occasionally. Serve.
Kristin Casagrand is a student currently studying physical therapy at Bellarmine University. Born and raised in Pennsylvania, Kristin has taken many a family vacations as a child driving 24 hrs, cramped in the back of the car and fighting with her sister to get to Disney (definitely worth it though). She looks forward to sharing “A taste of Disney” with everyone each week.
