I love LASAGNA. Discovering Italian Cuisine!
I love lasagna, that’s a fact.
And listening to the applications of the friends reading us from Russia, I leave you my secret recipe for lasagna. I hope you’ll appreciate it, like I do.
The lasagna is one of the most famous dishes of the Italian Cuisine. Its preparation changes according to personal tastes and regional traditions. So, in Italy you can find lasagna with egg-pasta, lasagna Bolognese, vegetarian-style one, green lasagna, lasagna with asparagus or ham and many other versions. Despite these multiple choices, it’s possible to define two different ways to cook a lasagna: an ancient one, referable to central and southern Italy, and a second version typical of the northern lands.
The most famous recipe in northern Italy is based on egg-pasta crusts, Bolognese ragu, bechamel and Parmigiano Reggiano. By the other side, in Emilia-Romagna you may eat lasagna Bolognese: the difference with the northern one is the use of green egg-pasta, done with spinach.
Anyway, here’s my personal recipe.
- yellow or green egg-pasta;
- Bolognese ragù
- Parmigiano Reggiano
HOMEMADE BESCIAMELLA (bechamel):
In two different little pots, heat 500 mls of whole milk and loosen 50 grs of butter. Once loos, get ita way from the fire and add 50 grs of sieved flour. Then put again the mixture on the flame and let it cook unitl you’ll have a golden cream. Add the milk using a whip (be careful, don’t form clots).
Finally add salt and pepper still cooking for 5-10 minutes, or up to when you’ll get a dense cream.
Anyway, if you’re too busy, you can purchase bechamel to the supermarket.
Prepare a mirepoix of carrot, celery and onion and let him fry with a thread of oil of olive. Once the mirepoix is gilded, add the mincemeat (of steer or pig) and allow to brown it for a few minutes.
Then, lift the flame and vanish with wine. When all the alcohol is evaporated, pour the tomato soup and add a pair of teaspoons of sugar (to lower the acidity) and salt a twill.
At last, fill with water the bottle of empty tomato soup e pour the water in the pot.
Leave the ragù on the low fire at least 3 hours before using for seasoning of your lasagna.
AND NOW… LASAGNA-TIME!
Took an enough big casserole dish to contain all the egg-pasta crusts. Lay a first layer of the bechamel at the bottom of the casserole dish so that the first crust don’t touch it. Above the crust, lay a new layer of bechamel and another one of ragù: personally, I also add the smoked scamorza cut in coarse way.
Once you complete this first step, repeat it until you fill all the casserole dish. Lay every layer with abundance: you know, Italian cuisine is generous!
By the end, sprinkle the surface with a plentiful layer of Parmigiano Reggiano, so your lasagna is able to brown in the last minutes of cooking.
Cook everything in a pre-heated oven to 200° for about 30 minutes.
…well, you can understand that the process is very simple: you just have to superimpose different layers of egg-pasta crusts, bechamel, ragu and Parmigiano Reggiano till the edge of the casserole dish.
Anyway, make sure you don’t make these mistakes:
- Don’t let the egg-pasta crust dry: you must check the baking regularly. If pasta is going to dry, cover the lasagna with a little tin foil.
- The bechamel should not be too liquid. It must be creamy enough to be spread without leaking.
- Ragu shouldn’t show too big pieces of meat.
- If you want, you can butter the casserole before you start making the layers.