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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|Serving Size: 1 Serving (4078g)|
|Recipe Makes: 1|
|Calories from Fat: 720 (19%)|
|Amt Per Serving||% DV|
|Total Fat 80g||107 %|
|Saturated Fat 37.9g||189 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 539.8mg||166 %|
|Sodium 2265mg||78 %|
|Potassium 9247.6mg||243 %|
|Total Carbohydrate 547.3g||161 %|
|Dietary Fiber 92.4g||370 %|
|Sugars, other 454.9g|
|Protein 215.7g||308 %|
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Calories per serving: 3706
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