Procedure

For meatballs:

1. Combine all ingredients. Mix thoroughly until all the ingredient are well incorporated. Form into 1 inch balls.

For broth:

1. Saute onions and garlic in hot oil. Add chicken stock, then season with patis and salt. Allow to boil.
2. Add meatballs to boiling stock. Cover and simmer for 10 minutes.
3. Add patola and simmer for 3 minutes.
4. Put in vermicelli and cook for another 1-2 minute.
5. Turn off the heat and ready to serve.

Procedure

1. Prepare a steamer and set aside.
2. In a bowl, combine all the ingredients and mix until well blended. (except for hotdogs and hard boiled eggs)
3. Divide the mixture into 4 to 6 portions.
4. Spread and flatten the mixture onto the center of each foil, Put in the sliced hotdogs and sliced boiled eggs alternately on the middle of the flat meat mixture.
5. Roll the foil to form a cylinder locking the hotdogs and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
6. Place the embutido in a steamer and steam for an hour. Cool down and refrigerate until ready to eat.

Procedure

1. Preheat half of the grill to high heat, and the other half to more moderate heat.
   
2. Cut the eggplant into rounds.  Salt the slices liberally, and place them on paper towels to drain the liquid.
3. Wipe the excess liquid and salt off of the eggplant; brush with olive oil.  Season both sides with salt and pepper.  Grill the eggplant on the hot side of the grill for 1-2 minutes per side, or until grill marks are formed and the eggplant is softened, but not falling apart. Reserve.
4. Prep Ricotta Cheese Mixture: Add basil, oregano, and several cloves of roasted garlic to the cheese.  Add a small handful of smoked mozzarella as well as 1-2 tablespoons of the pecorino Romano.  Stir, and taste.  Add salt, pepper, and more cheese if necessary.  If you like smoky flavors, feel free to add more mozzarella; likewise, if you like things garlicky add more garlic.  When you are happy with the mixture, add the egg, stirring to combine.
5. To Assemble: Begin with a layer of tomato sauce in the bottom of the pans, followed with a layer of eggplant, then ricotta cheese, and crumbled sausage.  Repeat, layering in this manner until the eggplant is gone!  The top layer should be sauce followed by more grated smoked mozzarella and a little pecorino Romano.  Drizzle some olive oil over top to encourage browning.
6. Cover the pan with foil and place on the moderate heat side of the grill to cook.  If your grill has a thermostat it should read about 350- just like an oven.  Cook covered for about 30 minutes.  Check the lasagna at this point to see if it is bubbling at the sides.  When it has begun to bubble, remove foil to encourage the cheese to brown.  Our grill has a rotisserie burner; we light it at this time and it helps to brown the cheese.  If your lasagnas won’t brown, remove from the grill and place under the broiler in the oven until the cheese is brown and crusty.
7. Allow to rest and then unmold the spring form pan to reveal the lasagna. Garnish with additional basil, cheese, and hot pepper flakes.

Procedure

Dipping Sauce