LASAGNE

 

 

Lasagne is one of the oldest types of pasta. “Lasagne”, or the singular “lasagna“, commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients. It is a tipical example of Comfort food.

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples (Campania, Italian region). The first recorded recipe was set down in the early 14th century Liber de Coquinna (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnut in a recipe adapted for the Lenten.

The traditional lasagne of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard boiled eggs, ricotta and real mozzarella cheeses, and sauced with a ragù . Lasagne al forno, layered with a thicker ragù and Béchamel sauce( fresh and handmade)  and which corresponds to the most common version of the dish outside Italy, is traditionally associated with Emilia Romagna.

In other regions lasagne can be made with various combinations of  real ricotta or real mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, olives, mushrooms), and is typically flavored with wine, garlic, onion, and oregano.

In all cases, the lasagne are oven-baked. There i salso the vegetarian and vegan version of lasagne with only vegetables, very tasty.

Buon Appetito     Paola Frizzarin

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