The filling might be prosciutto or mortadella and provolone, but it was the bread that made the sandwich. I remember her making a simple sauce of fresh tomatoes seared in hot oil with a little basil and oil and serving it on capellini and a frittata with fava beans. My mother's lasagna. After raising seven kids, she says she hates to cook and would just as soon go out for a burger, but she's always made great lasagna. She makes a light meat sauce, then dips the pasta in it and layers the noodles with mozzarella, boiled eggs, and grated cheese.
Table Talk is a weekly column focusing on local food professionals.